How about some cake for breakfast? Or snack or lunch…whenever you like…cake AND peanut butter? Well, here you go.
The only time you might not want this cake is dessert (but no judgment – just saying!). This cake is filling! It is fluffy yet hearty, satisfying and dense. Therefore, it’s not necessarily a dessert cake. It stands alone, especially with the toppings I suggest.
The inspiration for this cake began while organizing my stock of American Dream Nut Butter. I’m a bit of a food hoarder, and I love this nut butter, so I have A LOT!!!!
The food lover that I am, my mind start spinning with ideas of what I could do with this nut butter. Peanut butter cake became an urge I could not get over. I had some ideas for peanut butter bars, but cake was calling my name. So I set out on a mission to create a macro-friendly peanut butter cake recipe. Another goal of this recipe was to create a cake that could be eaten for breakfast. 😉 Peanut butter cake for breakfast…yes please!
This cake is awesome plain. If you want to up your game, I recommend a peanut butter cream cheese frosting (see below for recipe). In addition to those options, I have eaten it topped with yogurt, strawberries, strawberry jam, maple syrup, and more nut butter.
Based on personal experience, the options really are endless. 😉🥜🍰
For these recipes – both the cake and the frosting – I used Grandma’s Peanut Butter Fudge. I highly recommend this particular brand and flavor. If you want to try, be sure to save yourself some money with code FITFOODIE10.
Peanut Butter Cake
A delicious, satisfying, peanut buttery cake that can be enjoyed for breakfast, snack, or whenever you please.
- 1/2 cup white wheat flour
- 1/2 cup Kodiak pancake mix (another brand of pancake mix would work)
- 12 grams Simply Delish SF vanilla pudding mix (or other SF pudding mix)
- 3 TBS powdered peanut butter (I used PBFit)
- 1/2 tsp baking soda
- 1/4 cup Unsweetened Almond Milk
- 46 grams liquid egg whites
- 1/2 tsp vanilla extract
- 1/2 cup water
- 1/4 cup nonfat greek yogurt
- 2 droppers of Stevia (or calorie free sweetener)
- 3 TBS pure maple syrup
- 1/4 cup American Dream Nut Butter Grandma’s PB Fudge (can sub any PB, but ADNB is hard to beat in terms of flavor and macros)
- Preheat oven to 350. Prepare 9×9 baking pan with nonstick spray and parchment paper.
- Whisk dry ingredients.
- Gently warm maple syrup, water and nut butter in a saucepan on the stove or in the microwave. Warm and stir until smooth (about 5 minutes).
- Whisk the rest of the wet ingredients.
- In an electric mixer combine the wet and dry ingredients. Lastly add the warmed peanut butter, syrup and water. Mix well.
- Pour into the 9×9 pan.
- Bake for 20+/- minutes.
- Allow to cool and top with frosting if using.
NutritionPer Serving: 167 calories; 20.3 grams carbohydrates; 5 grams fat; 10.8 grams protein
Peanut Butter Cream Cheese Frosting
- 2 ounces fat free cream cheese
- 1 TBS American Dream Nut Butter Grandma’s PB Fudge
- 1 TBS powdered peanut butter
- 1 ounce Unsweetened Almond Milk
- 6 grams Simply Delish SF vanilla pudding mix
- 50 grams nonfat greek yogurt
- Set out cream cheese to let it come to room temp.
- Mix all ingredients until smooth in an electric mixer.