Name: High-Protein Chocolate Fudge Cake with Pink Raspberry Frosting
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.5 cup Liquid egg whites; 0.25 cup Oat flour; 2 tbsp Unsweetened cacao powder; 1 scoop Chocolate whey protein powder; 0.5 tsp Baking powder; 0.5 cup Plain nonfat Greek yogurt; 1 tbsp Maple syrup; 1 tsp Vanilla extract; 0.25 cup Fresh raspberries; 1 pinch Sea salt

High-Protein Chocolate Fudge Cake with Pink Raspberry Frosting

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

YOUR SOLIN GENERATED RECIPE

High-Protein Chocolate Fudge Cake with Pink Raspberry Frosting

Fluffy chocolate cake baked with oat flour and protein-rich egg whites, topped with a creamy, vibrant pink raspberry yogurt frosting.

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NUTRITION

Protein

56.1g

Fat

5.4g

Carbs

53.8g

SERVINGS

1 serving

INGREDIENTS

0.5 cup Liquid egg whites

0.25 cup Oat flour

2 tbsp Unsweetened cacao powder

1 scoop Chocolate whey protein powder

0.5 tsp Baking powder

0.5 cup Plain nonfat Greek yogurt

1 tbsp Maple syrup

1 tsp Vanilla extract

0.25 cup Fresh raspberries

1 pinch Sea salt

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PREPARATION

1
Preheat your oven to 350°F and lightly grease a small oven-safe ramekin or cake dish with avocado oil spray.
2
In a medium bowl, whisk together the liquid egg whites, oat flour, cacao powder, half of the chocolate protein powder, baking powder, vanilla extract, and sea salt until smooth.
3
Pour the batter into the prepared dish and bake for 15 to 18 minutes until the center is set and a toothpick comes out clean.
4
While the cake cools, mash the fresh raspberries in a small bowl until they are liquid and vibrant.
5
Stir the Greek yogurt, remaining chocolate protein powder, and maple syrup into the raspberry mash until a thick, pink frosting forms.
6
Spread the pink frosting generously over the cooled chocolate cake and enjoy immediately.