Fluffy Vanilla Bean Mug Cake

This is an example of a meal that Solin would create to include in your personalized meal plan.

Fluffy Vanilla Bean Mug Cake

YOUR SOLIN GENERATED RECIPE

Fluffy Vanilla Bean Mug Cake

Microwaved vanilla bean and almond butter batter creates a light, spongey cake served with a velvety Greek yogurt topping.

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NUTRITION

480kcal
Protein
51.4g
Fat
10.1g
Carbs
49.3g

SERVINGS

1 serving

INGREDIENTS

0.25 cup All-purpose flour

30 gram Vanilla protein powder

0.5 cup Egg whites

1 tbsp Maple syrup

1 tbsp Almond butter

0.25 cup Plain non-fat Greek yogurt

0.5 tsp Baking powder

1 tsp Vanilla bean paste

0.13 tsp Sea salt

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PREPARATION

  • 1

    In a large microwave-safe mug, whisk together the all-purpose flour, vanilla protein powder, baking powder, and sea salt until no lumps remain.

  • 2

    Add the egg whites, maple syrup, almond butter, and vanilla bean paste to the mug, stirring vigorously until the batter is smooth and well combined.

  • 3

    Fold in half of the Greek yogurt to add moisture to the crumb, or keep it all for the topping if preferred.

  • 4

    Microwave on high for 90 to 120 seconds, or until the cake has risen and the top is just set to the touch.

  • 5

    Let the cake rest for one minute to finish steaming, then top with the remaining Greek yogurt and an extra smear of almond butter before serving.

Fluffy Vanilla Bean Mug Cake

This is an example of a meal that Solin would create to include in your personalized meal plan.

Fluffy Vanilla Bean Mug Cake

YOUR SOLIN GENERATED RECIPE

Fluffy Vanilla Bean Mug Cake

Microwaved vanilla bean and almond butter batter creates a light, spongey cake served with a velvety Greek yogurt topping.

NUTRITION

480kcal
Protein
51.4g
Fat
10.1g
Carbs
49.3g

SERVINGS

1 serving

INGREDIENTS

0.25 cup All-purpose flour

30 gram Vanilla protein powder

0.5 cup Egg whites

1 tbsp Maple syrup

1 tbsp Almond butter

0.25 cup Plain non-fat Greek yogurt

0.5 tsp Baking powder

1 tsp Vanilla bean paste

0.13 tsp Sea salt

PREPARATION

  • 1

    In a large microwave-safe mug, whisk together the all-purpose flour, vanilla protein powder, baking powder, and sea salt until no lumps remain.

  • 2

    Add the egg whites, maple syrup, almond butter, and vanilla bean paste to the mug, stirring vigorously until the batter is smooth and well combined.

  • 3

    Fold in half of the Greek yogurt to add moisture to the crumb, or keep it all for the topping if preferred.

  • 4

    Microwave on high for 90 to 120 seconds, or until the cake has risen and the top is just set to the touch.

  • 5

    Let the cake rest for one minute to finish steaming, then top with the remaining Greek yogurt and an extra smear of almond butter before serving.