Tag: Kodiak Cake

Peanut Butter Cake

American Dream Nut Butter, Food, Recipe

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.


Ingredients

  • 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)

Directions

  1. Preheat oven to 350. Prepare 9×9 baking pan with nonstick spray and parchment paper.
  2. Whisk dry ingredients.
  3. 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).
  4. Whisk the rest of the wet ingredients.
  5. In an electric mixer combine the wet and dry ingredients. Lastly add the warmed peanut butter, syrup and water. Mix well.
  6. Pour into the 9×9 pan.
  7. Bake for 20+/- minutes.
  8. Allow to cool and top with frosting if using.

Nutrition

Per Serving: 167 calories; 20.3 grams carbohydrates; 5 grams fat; 10.8 grams protein

Peanut Butter Cream Cheese Frosting


Ingredients

  • 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

Directions

  1. Set out cream cheese to let it come to room temp.
  2. Mix all ingredients until smooth in an electric mixer.

Nutrition

Per Serving: 39 calories; 2.6 grams carbohydrates; 1.5 grams fat; 3.6 grams protein

Pumpkin Streusel

Recipe

Another pumpkin recipe for you. I keep thinking I need to take a break from pumpkin, but then I’m inspired and suddenly craving more of that pumpkin flava!

My daughter mentioned the other day having a coffee cake at a friend’s house for breakfast and how good it was. Ever since her comment, I could not stop thinking about how good a coffee cake sounded! Think I might have a problem? I think I might as well. 🤣 🤷🏼‍♀️

I had about a cup of pumpkin leftover from a former recipe, so I decided to incorporate pumpkin into my quest to create the perfect macro friendly pumpkin coffee cake (which I actually landed on creating more of a streusel). I wasn’t feeling the thick, crumbly topping. I wanted more of a sugary topping with the sugary crunch. I love a little sugar crunch atop a softer bar, muffin or cake.

I also love a good glaze on my coffee cake or streusel. However, I realized I am somehow out of powdered sugar!? So I thought I would up the protein and make a glaze with protein powder. I liked the result! My kids were like – “Is this icing with protein powder 😒?” However, when they had it, they all agreed the icing made the streusel even better!

In this recipe I used this Kodiak Cakes mix as my flour base. This Buttermilk Pancake mix creates such great breads, muffins, and pancakes (obviously). It somehow manages to create foods that are both moist and fluffy.

Give this recipe a try. It’s the perfect breakfast on a cool, fall morning or midday snack. Serve warm. This reheats very well in the microwave. Also, I find that it stores best in the refrigerator and freezes wonderfully as well!

  • Before baking with the cinnamon sugar swirl. 😍
  • Out of the oven, glazed and sprinkled. 😁
  • Looks good enough to eat!
    🍁🙋🏼‍♀️🍂

Pumpkin Streusel

A macro friendly yet delicious treat for those cool, fall mornings or mid-day break.

Ingredients

    For the Cake:
  • 2 cups Kodiak Cakes Buttermilk mix
  • 2 tsp cinnamon
  • 1 tsp pumpkin spice
  • 1 cup pumpkin puree
  • 1/3 cup Unsweetened Vanilla Almond Milk (can sub any dairy or nondairy milk)
  • 1/4 cup pure maple syrup
  • 1 TBS vanilla extract
  • 1 large egg
    • Sugar Topping:
  • 1/4 cup brown sugar
  • 1 tsp cinnamon
    • Optional Protein Glaze Icing:
  • 1 scoop Devotion Nutrition Angel Food Cake protein powder (can sub any PP)
  • 6 TBS Unsweetened Vanilla Almond Milk (the PP I used gets thick really fast, so add only enough milk to create a drizzle)
  • 1/2 tsp (or dash) of vanilla extract
  • optional sprinkles for added fun and crunch

Directions

  1. Preheat the oven to 350 degrees. Prepare a 9×9 pan with nonstick spray and parchment paper.
  2. Whisk together the Kodiak mix and spices.
  3. Whisk together all the wet ingredients.
  4. Combine and stir until smooth. Batter will be thick!!!
  5. Spread in prepared pan. Sprinkle the cinnamon sugar mixture over the top. Can swirl this in with a butter knife – leave some on top of crunch.
  6. Bake at 350 for 25 minutes.
  7. Remove and let cool some before icing, and drizzle with icing, if you are using.

Nutrition


Per serving: 159 calories; 27 g carbohydrates; 2 g fat; 9 g protein

Enjoy!