I'm definitely not a girl who's afraid of carbs... in fact, I probably eat too many carbs but hey, who cares! I am, however, a girl who loveeeeeeeeeeeeesssssssss peanut butter. So I kinda, sorta, accidentally created a low carb recipe here.
This cake came from a random peanut butter craving (who am I kidding, I'm always craving peanut butter) and an overflowing stash of peanut flour. Yeaaaaah, I'm a peanut butter addict who's also a peanut flour hoarder - but at least these problems enable me to make delicious cakes.
So, one weekend, I took my random craving and my peanut butter stash and I got to experimenting. I'd been watching some foodie show on TV and saw a marble cake and decided I neeeeeeded to make a peanut butter chocolate swirl marble cake. So I started throwing things into a bowl...
I decided I needed a little extra protein in my life so I decided to use all peanut flour (and no other flours - risssskkkyyyyy business but I made it work!) - then I decided to amp up the peanut butter flour by using peanut butter - add in a couple of eggs, a bit of yogurt, some applesauce and honey and then separate the batter, add cocoa, pour your batter into the tin and cross your fingers and hope that this Frankenstein recipe works.
And ohhhhhhhhhhh sweet goodness did this recipe work!
This cake/bread/slice of heaven is perfect. Whether you eat it on it's own or top it with even more peanut butter (what did I tell you, addict) - toast it or eat it fresh, you'll probably want to hide it and eat the whole batch because it's so so good!
But let me share the recipe with you >>
Marbled Chocolate & Peanut Butter Cake makes 12-16 slices/one loaf
low fat, gluten free, low carb, high protein, refined sugar free
nutritional information here
2 1/4 cups (270g) peanut flour
2 tsp baking powder
1/2 tsp baking soda
Pinch of salt
1/2 cup (120g) peanut butter
2 1/2 tbsp (50g) honey* (see notes)
1/2 cup (120g) greek yogurt
1/4 cup (60g) applesauce
1/4 cup milk of your choice
2 large eggs
2 tsp vanilla extract
1/4 cup (20g) unsweetened cocoa powder
1/4 cup milk of your choice
- Preheat your oven to 180C/355F
- Grease and/or line a medium loaf tin (we used a 15cmx31cm loaf tin) and set aside
- In a medium mixing bowl; Sift your peanut flour and mix with your baking powder, baking soda and salt.
- In another medium mixing bowl; Melt your peanut butter and honey until smooth and combined. Add in your yogurt, applesauce, milk, eggs and vanilla.
- Pour your wet ingredients into your dry ingredients and stir until just combined.
- Divide your batter in half, pouring half of the batter into your mixing bowl from your wet ingredients and adding the cocoa powder and remaining 1/4 cup of milk.
- Mix your cocoa batter until just combined and drop your batters into your tin a tablespoon at a time, alternating mixes to create a marbled effect.
- Once you've added all of your batters into the tin, tap your loaf tin onto your bench to smooth out the top.
- Bake for 40 mins to an hour (depending on tin size, keep an eye on it) or until a skewer inserted into the middle of your cake removes clean.
*This cake is just lightly sweet - if you'd prefer your cake to be sweeter, add up to 1/3 cup honey and remove the 1/4 cup of almond milk in the first batter. Jesse and I liked it not so sweet (especially when topping it with extra pb!), however, our family preferred the sweeter version!
But how do I recommend eating it? Top a slice or two with your favourite peanut butter (and mix said peanut butter with coconut oil for an even tastier topping) and enjoy for breakfast, lunch, dessert or a snack! Yum!
But tell me, are you a food hoarder too?
What's one food you just can't get enough of?
There are too many foods I can't get enough of - peanut butter, strawberries, watermelon, apples, carrots, cucumbers (we seriously had to put a limit on how many carrots I eat in a day because I've turned orange too many times ;))