Name: Carrot Chocolate Coconut Oil Cake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 large egg; 0.5 cup egg whites; 0.25 cup non-fat Greek yogurt; 0.25 cup gluten-free all-purpose flour; 1 scoop chocolate protein powder; 1 cup grated carrots; 2 tbsp unsweetened cocoa powder; 2 tsp coconut oil; 0.5 tsp baking powder; 0.25 tsp sea salt; 1 tsp vanilla extract; 0.5 tbsp maple syrup

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

YOUR SOLIN GENERATED RECIPE

Carrot Chocolate Coconut Oil Cake

Oven-baked gluten-free cake featuring grated carrots and rich cocoa, delivering a moist texture enriched with coconut oil and served with a dollop of creamy Greek yogurt.

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NUTRITION

Protein

55.1g

Fat

17.5g

Carbs

54.5g

SERVINGS

1 serving

INGREDIENTS

1 large egg

0.5 cup egg whites

0.25 cup non-fat Greek yogurt

0.25 cup gluten-free all-purpose flour

1 scoop chocolate protein powder

1 cup grated carrots

2 tbsp unsweetened cocoa powder

2 tsp coconut oil

0.5 tsp baking powder

0.25 tsp sea salt

1 tsp vanilla extract

0.5 tbsp maple syrup

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PREPARATION

1
1. Preheat oven to 350°F and grease a small oven-safe dish with one teaspoon of coconut oil.
2
2. In a medium bowl, whisk the egg, egg whites, and maple syrup until the mixture is well combined and slightly frothy.
3
3. Stir in the vanilla extract and the remaining teaspoon of melted coconut oil.
4
4. Sift in the gluten-free flour, chocolate protein powder, cocoa powder, baking powder, and sea salt, stirring until no dry clumps remain.
5
5. Fold in the grated carrots until they are evenly distributed throughout the chocolate batter.
6
6. Pour the batter into the prepared dish and bake for 25 to 30 minutes until the center is firm to the touch.
7
7. Allow the cake to cool for five minutes, then top with the Greek yogurt and serve warm.