Healthy Peanut Butter Pound Cake with Peanut Butter Frosting
This recipe was a looooong time coming! So many trials and errors, so many taste tests, and so many jars of peanut butter being scraped clean (I’m not complaining about that last bit though). I swear my body composition right now has got to be 50% peanut butter and 50% cake. This Healthy Peanut Butter Pound Cake with Peanut Butter Frosting is rich and packed with peanut butter flavor, yet it is light and fluffy. It won’t weigh you down! The loaf alone is subtly sweet, and when it’s smothered with peanut butter frosting, get ready… your taste buds are in for a real treat.
Whole grain, refined sugar free, high fiber, high protein, and sans butter. Sounds like something that would pair well with steamed broccoli, yes?
Just because this Peanut Butter Pound Cake is made up of healthy ingredients doesn’t mean it has to taste like it is!
This Peanut Butter Pound Cake is chock full of peanut butter flavor, it’s literally a dream come true. Every bite is full of an incredible richness, and the frosting alone makes this dessert OVER. THE. TOP!
I mean, just look at these slices. Do they look healthy in any way, shape, or form? Nope, not at all.
Everybody who tried this said it was amazing. I wrapped a few slices for my dad to bring to work, and he texted me a few hours later saying, “Your PB cake was absurdly delicious. Bakery worthy! All gobbled up in 5 seconds.”
That’s what I like to hear. I DARE you to eat just one slice!
Healthy Peanut Butter Pound Cake with Peanut Butter Frosting
Ingredients
Cake:
- 225g (1¾ cups + 2 tbs) Whole Wheat Pastry Flour
- 64g (⅓ cup) Granulated Erythritol (or dry sweetener of choice)
- 32g (⅓ cup) Unflavored Whey Protein Powder
- 1½ tsp Double-Acting Baking Powder
- ½ tsp Baking Soda
- ½ tsp Salt
- 227g (1 cup) Plain, Nonfat Greek Yogurt
- 128g (½ cup) Natural Peanut Butter
- 123g (½ cup) Unsweetened Applesauce
- 2 Large Eggs
- 2 Large Egg Whites
- 1 tbs Liquid Stevia Extract
- 1 tbs Vanilla Extract
Frosting:
- 90g (¾ cup) Peanut Flour
- ½ cup Unsweetened Vanilla Almond Milk
- 6 packets Natural Sweetener (stevia, Truvia, etc.)
Instructions
- Preheat the oven to 350 degrees Fahrenheit and spray a 9x5" loaf pan with cooking spray.
- In a small bowl, whisk together the whole wheat pastry flour, erythritol, protein powder, baking powder, baking soda and salt.
- In a stand mixer bowl with beater attachment, add the Greek yogurt, peanut butter, applesauce, eggs, egg whites, stevia extract and vanilla extract. Mix on low speed until completely smooth.
- Turn off the mixer and dump in the dry ingredients. Mix on medium speed JUST until it is fully incorporated (do NOT overmix!)
- Scoop the batter into the prepared pan and spread it out. Bake for 60 minutes, or until surface has browned and is firm when tapped. Let cool in the pan.
Is that crazy or what? A Healthy Peanut Butter Pound Cake for just 270 calories and 3g of naturally occurring sugars, plus 5g of filling fiber and 14g of complete protein! Craaazaaayy. Do I even have to tell you that a slice (or two) of this pound cake is totally okay to have for breakfast?
Here are a couple pics of my first trial. I didn’t bake this loaf long enough, so while the first couple of slices were salvageable, the entire middle was like a pool of cake batter. So sad. Because it tasted amazeballs.
Yeah. That’s breakfast worthy stuff right there. I may or may not be digging into another slice right now. I’m sensing some Déjà vu here…
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– Jess
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Indulge − no strings attached!
That is SO impressive. The cake doesn’t look healthy AT ALLL! You’re amazing! Looks delish!
Wow. Nice recipe re-do! I love it. 🙂
All your recipes look good, but I’m vegan and can’t eat it 🙁 Can you start making foods dairy and egg free again?
Helloooooo I love it! The photos are splendid as well, makes me wanna bite into it so bad. Definitely pinning it.
I wish you would start doing more gluten free recipes. If you have a wheat allergy, I want to know what YOU eat everyday, not your family 🙂 A “day in the life” post would be awesome. As well as some more personal stories… Like yours sister’s dog who was SO cute! As anonymous said above too, dairy and egg free options would be great as well.
Love your blog and your recipes!
Awesome! Looking forward to them 🙂
Please don’t start doing “a day in the life: what I eat”. This fuels a lot of women’s disordered eating habits and is VERY triggering for women with past ED issues. The reason I like your blog is because it has everything: gluten-free, NOT gluten-free, vegan, NOT vegan…and is just light and lovely. I would love to read more about YOU…but not interested in what you eat. It’s not healthy to compare. Please don’t…<3
Hey… I’m kinda confused here. I never said I was starting “a day in the life” or “what I eat Wednesdays.” I don’t want to be scrutinized and judged and be compared to. I eat what I want, when I want, and I think others should be able to do the same. If I say in my posts that I eat what I make (like that I ate this pound cake for breakfast) it’s because it’s true. I don’t want to be compared to and I don’t think people should compare themselves to others. Every human body is incredibly unique and handles different foods and macronutrients and fiber and fats and ingredients differently… so it makes sense for us to eat differently <3
My point was more to the girl who said she WANTED to see you do a “What I eat” post. I’m with you – everyone is different and should not compare but people who DO do the “What I eat” posts trigger other women… I am glad you won’t do those kinds of posts.
Omygosh YUM! Your poundcake is fabulous! Can’t get over how much healthier these are, even with peanut butter 🙂
YUUUUUUUUUUUMMMM!
It looks way too good, Jessica.
Way too good. And it has peanut butter in it.
One can’t go wrong with peanut butter.
Did I say it looks too good? I think I’ll be having dreams of that cake tonight…
Now if you will please excuse me, I need to get me A PILE of napkins!
Oh wow, this looks like perfection!!
thanks for sharing.
This looks absolutely yummy!
Wow, I’m ready to plunge into this- the photos make it look mouthwatering and the recipe makes me smile because I have almost every ingredient. Well, except for the Whey Protein Concentrate.
Please don’t start doing “a day in the life: what I eat”. This fuels a lot of women’s disordered eating habits and is VERY triggering for women with past ED issues. The reason I like your blog is because it has everything: gluten-free, NOT gluten-free, vegan, NOT vegan…and is just light and lovely. I would love to read more about YOU…but not interested in what you eat. It’s not healthy to compare. Please don’t…<3
Hey… I’m kinda confused here. I never said I was starting “a day in the life” or “what I eat Wednesdays.” I don’t want to be scrutinized and judged and be compared to. I eat what I want, when I want, and I think others should be able to do the same. If I say in my posts that I eat what I make (like that I ate this pound cake for breakfast) it’s because it’s true. I don’t want to be compared to and I don’t think people should compare themselves to others. Every human body is incredibly unique and handles different foods and macronutrients and fiber and fats and ingredients differently… so it makes sense for us to eat differently <3
My point was more to the girl who said she WANTED to see you do a “What I eat” post. I’m with you – everyone is different and should not compare but people who DO do the “What I eat” posts trigger other women… I am glad you won’t do those kinds of posts.
Omg that peanut butter frosting…DYING. Sooooo glad you were able to make this because I know it’sbeen on your recipe bucket list for awhile!! 🙂
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I love this recipe. It gives me inspiration and new ideas.
Looks fantastic. Just one question what is the difference between peanut flour and a peanut powder like pb2? Can they be used interchangeably in this recipe?
They can be used interchangeably! The only difference is that PB2 has added sugar and salt, whereas peanut flour is 100% peanuts.