Single-Serving Peanut Butter Microwave Cake
I have been working on a peanut butter microwave cake for so long now it’s silly!  I FINALLY perfected the recipe and have made it four days in a row.

Single-Serving Peanut Butter Microwave Cake

It’s SO peanut buttery, but guess what?  It doesn’t even have peanut butter in it!  It’s made with peanut flour, my favorite flour right now made from 100% peanuts.  It’s high in fiber and incredibly high in protein so it is the perfect ingredient to make a filling breakfast.

Single-Serving Peanut Butter Microwave Cake

First of all, this cake is HUGE, no wimpy little microwave cake here.  Second, it’s packed with so much peanut butter flavor it’s crazy, from both the cake and the frosting.  Third, this cake is nutritionally balanced with healthy fats (no oil added), complex carbs, fiber and complete protein.

So skip the cereal, skip the bagel, skip the omelette.  And if you find yourself skipping breakfast due to the lack of time then this recipe should be perfect for you — it takes 5 minutes to make and 5 minutes to “bake!”

Single-Serving Peanut Butter Microwave Cake with Peanut Butter Frosting

Yield: one serving

Ingredients

Instructions

  1. Spray a 4" baking dish with cooking spray.
  2. In a medium-sized bowl, stir together the flax and almond milk.
  3. Stir in the applesauce, truvia and salt.
  4. Stir in the oat flour, then stir in the peanut flour (stir well, making sure there are no clumps, ~1-2 minutes)
  5. Lastly, stir in the baking powder. Pour batter into prepared baking dish and microwave for about 6 minutes, depending on your microwave, just tap the surface of the cake to make sure it's done, it it is springy it's ready!
  6. Flip cake onto a plate and top with desired toppings (I used this peanut butter frosting, chocolate chips and peanuts)

Notes

This recipe is: sugar free, high fiber, high protein, gluten free, vegan!

http://dessertswithbenefits.com/single-serving-peanut-butter-microwave-cake/

If you don’t want the frosting you can always top the cake with fruit, 100% fruit spread (for PB&J), honey or pure maple syrup, or maybe even more peanut butter… if you’re a peanut butter freak like me.

(does not include frosting)

300 calories, 9g of healthy fats, 10g of filling fiber and 23g of complete protein!  Perfect breakfast, lunch, snack and dessert  :)

Single-Serving Peanut Butter Microwave Cake

Labels: Applesauce, Cakes-and-Cupcakes, Eggless, Flax, Gluten-Free, High-Fiber, High-Protein, Icings-Frostings-and-Spreads, Microwave-Baked, Nutrition-Label, Oat-Flour, Peanut-Flour, Single-Serving, Sugar-Free, Vegan

3 Trackbacks/Pingbacks

  1. Pingback: Is there such a thing as too much peanut butter? Never! Make… | Vegan Today on May 30, 2013
  2. Pingback: Desserts With Benefits on January 10, 2014
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Comments (21)

  1. Kayle (The Cooking Actress): April 30, 2013

    This cake is brilliant-I love that it’s made with peanut flour!!! I adooooore peanut butter, yummers!

  2. Kerry: April 30, 2013

    This cake looks amazing! Your microwave cakes have become my favorite breakfast, and I’m so excited to try this version. Peanut butter is one of my favorite flavors, and the nutrition facts for this are unbelievable! I just wish it was easier to find peanut flour. I’ve been searching everywhere with no luck. I may just order some online so I can make this recipe.

  3. dessertswithbenefits: April 30, 2013

    I have never seen peanut flour in stores either, I always buy it online from Amazon or iHerb. Peanut flour is also good in savory dishes too, it’s so easy to make peanut sauces with it. Deeelicious :)

  4. Looks pretty! I love peanut flour, excited to try this cake. I don’t have a microwave at my house, but do at work. I am sure my co-workers enjoy me testing out microwave cakes at work as much as I do :)

  5. dessertswithbenefits: April 30, 2013

    I bet they will! Make sure to bring enough ingredients because I’m they’ll probably want a cake all to themselves :)

  6. Michelle @ Eat Move Balance: April 30, 2013

    I’m a huge fan of peanut flour, and use it all the time! I love being able to add peanut flavor and increase protein intake without going overboard with calories. Looks like a great recipe!

  7. dessertswithbenefits: April 30, 2013

    Same here, I always overdo it with the peanut butter! It’s just too good ;)

  8. Wow this looks really delicious! I love the idea of dessert for breakfast and I love all that nutrition even more! I’ve never used peanut flour, but this is definitely something I will be trying soon.

  9. Kate: May 2, 2013

    amazing! I just love how easy this is

  10. Joshua: June 1, 2013

    What other options work well besides peanut flour?

  11. dessertswithbenefits: June 5, 2013

    Joshua- Peanut flour is a very unique ingredient, I haven’t found another flour like it (it absorbs a lot of water). I would keep the recipe as is, but if you don’t want to buy the peanut flour you can try using almond flour and adding 2 tbs of peanut butter to the mix :)

  12. Diane Bird: June 9, 2013

    Is PB2 the same as peanut flour? It looks like flour, contains peanut, sugar, and salt. 45 calories for 2TB. Maybe I’ll try it since that’s what I have.

  13. dessertswithbenefits: June 10, 2013

    Diane- PB2 is different than peanut flour, but you can give it a try! I hope it works :)

  14. Mary: July 9, 2013

    I didn’t have any oats, flour or otherwise in the house, but I do have the Protein Plus peanut flour, so I just doubled it, and left out the oat flour. It was pretty dense, but very satisfying. It could have been a little more moist for me. Can I add an egg to the mix instead of the applesauce? Or would just adding the egg in, along with the other ingredients do the trick? Your recipes are very creative. Thank you for all that effort!

  15. dessertswithbenefits: July 11, 2013

    Mary- Peanut flour creates a very dense texture in baked goods, so that explains why your cake was dense. The oat flour should have prevented that. If you make this cake again with 100% peanut flour, I would recommend using a whole egg or maybe a whole egg + 1 egg white for some extra leavening. That should solve that problem! Good luck :)

  16. Gina: January 14, 2014

    Do you think the flax could be subbed for an egg white? I don’t have flax lying around, and I’m not vegan or anything so…

  17. dessertswithbenefits: January 14, 2014

    Gina-
    I haven’t tried using an egg white in this recipe but I’m sure it will work just fine!
    -Jess

  18. Gluten and oat free: February 28, 2014

    Hello I am trying to get some ideals for my son who we just found out he is allergic to gluten and oats. Can the oat flour we sub for some other gluten free flour?

  19. dessertswithbenefits: March 2, 2014

    I haven’t tried replacing the oat flour but you can try using sorghum flour or brown rice flour instead :)

  20. Michelle: August 22, 2014

    This looks fun! Im too tired to make it :( maybe tomorrow! I actually came onto your blog today to ask a quick question? (actually, advice??)

    I was reading online about “Motivation to start a blog” – because i have one set up for ages, and i REALLY want to get started (its going to be based on gluten free healthy living in Ireland – we dont have much here so its hard to be a coeliac!, i thought a blog could be a good way to share my interesting recipes and tips!) i would love to start it but i just dont know how! This thing i was reading said to send a message to your favourite blogger (yes, this would be you!) and ask for advice/tips on the best way to get started? i kinda feel like – i have NO idea where to start, and all of the crazy jargon confuses me! (like, what the HELL is a widget?? and categories, catalogues, the difference between a page and a post…aaaaah!!!)

    Any help would be much appreciated! Thanks for all the great recipes!

  21. dessertswithbenefits: August 24, 2014

    Michelle-
    This recipe is the epitome of FUN!! I hope you get to try it :)
    And as for the blog advice, thank you so much for reaching out to me! I feel so honored to be your favorite blogger :)
    Starting a blog is really exciting and nerve-wracking at the same time. Your blog concept sounds great — I’m sure other people in Ireland have Celiac disease and need some guidance with what products are safe to buy, and what recipes are safe to make.
    Since you already set up your blog, I would recommend going on the forum site with the FAQs to find the answers to your questions. I was confused at first too, but after some playing around for about a week or two I got the hang of it. To this day, some things are brand new to me even (like learning code/HTML)!
    A widget is kind of like an app on an iPhone. It does a specific thing for you. I have widgets on my sidebar, for example, the Facebook “Like” box, the search button, the Popular Posts, etc.
    Categories are exactly what they sound like… they’re categories for your posts. For example, on my sidebar, I have categories labeled as “Ingredients & Labels” so you can find all the recipes with, let’s say, chocolate.
    To be quite honest, I have no idea what a catalog is!
    Pages and posts are quite different. On the top of my page in the navigation bar, where it says “About” and “Recipes” etc… those are pages. My posts are my recipes, like this one that you commented on :)
    Learning to blog is a very long process. I’m on year THREE now and I feel like I’m FINALLY getting the hang of this technology stuff.
    I hope I answered all your questions!! Good luck blogging :)
    -Jess
    PS: Serious blogging takes A LOT of time. Once I graduate, it is going to be a full-time job for me.

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