Healthy Single-Serving Peanut Butter Microwave Cake with Peanut Butter Icing
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.
First of all, this Peanut Butter Microwave 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 icing.
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” 🙂
Healthy Single-Serving Peanut Butter Microwave Cake with Peanut Butter Icing
Ingredients
- 1 tbs Ground Flaxseed
- ⅓ cup Unsweetened Vanilla Almond Milk
- ¼ cup Unsweetened Applesauce
- 4 packets Natural Sweetener (stevia, Truvia, etc.)
- ⅛ tsp Salt
- 30g (¼ cup) Oat Flour
- 30g (¼ cup) Peanut Flour
- 1 tsp Double-Acting Baking Powder
- Healthy Peanut Butter Icing
Instructions
- Spray a 4" baking dish with cooking spray.
- In a medium-sized bowl, stir together the flax, almond milk, applesauce, sweetener, and salt.
- Stir in the oat flour, then stir in the peanut flour (stir well, making sure there are no clumps).
- Lastly, stir in the baking powder. Pour batter into prepared baking dish and microwave for about 6 minutes (baking time depends on your microwave), or until the surface of the cake springs back when tapped.
- Flip cake onto a plate and top with desired toppings (I used peanut butter icing, chocolate chips, and roasted peanuts).
300 calories, 9g of healthy fats, 10g of filling fiber, and 23g of complete protein! Perfect for breakfast, lunch, a snack, and dessert 🙂
If you don’t want the icing you can always top the cake with fruit, 100% fruit spread (for a PB&J version), honey or pure maple syrup, or maybe even more peanut butter… if you’re a peanut butter freak like me 😉
Enjoy!
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With love and good eats,
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– Jess
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Indulge − no strings attached!
This cake is brilliant-I love that it’s made with peanut flour!!! I adooooore peanut butter, yummers!
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.
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 🙂
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 🙂
I bet they will! Make sure to bring enough ingredients because I’m they’ll probably want a cake all to themselves 🙂
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!
Same here, I always overdo it with the peanut butter! It’s just too good 😉
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.
amazing! I just love how easy this is
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What other options work well besides peanut flour?
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 🙂
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.
PB2 is different than peanut flour, but you can give it a try! I hope it works 🙂
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!
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 🙂
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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…
I haven’t tried using an egg white in this recipe but I’m sure it will work just fine!
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?
I haven’t tried replacing the oat flour but you can try using sorghum flour or brown rice flour instead 🙂
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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!
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.
Hey!
Thanks so much for the help – you explained it well! You’re a star. I have a quick question maybe you can help? See the way on your home page we click “Recipes” and then a big list (w/ pictures)comes up with links to “Cakes and Cupcakes” and “5 ingredients or less” etc which then brings you to ANOTHER page with all those recipes – how do you make those pages, with the links to the recipes?
Ive messed my blog up trying to post my recipe for “Apple Pie Oatmeal” – its all over the place!
This is the site if you want to have a look (please dont laugh!!!), it might help you see what i mean? Oh and is it okay for me to credit you with some recipes, and if i recommend your website for others to read?
And yes no lie, you are my favourite blogger. You’re posts are always funny and the recipes are incredible.
Thanks again 🙂 xxx
Awww thanks so much 😀
The website formatting you’re asking about, like the Recipes page with pictures and stuff, I actually hired a website designer to do that for me. Just like you, I tried doing it myself and completely screwed it up! Nearly every time I try to do code/HTML, something goes terribly wrong haha. I even shut down my OWN website about 3 times. I also have a program that backs up my blog every now and then, so if I do happen to shut my site down again, I can reset it 🙂
For now though, I would recommend using WordPress, and using a pre-formatted theme that you like. Get used to the technology stuff that way (this can take a long time, like a year or so), then you can look into the coding and change things up when you feel comfortable.
I hope this helps!
-Jess
PS: YES! You can credit my recipes and recommend my blog to others! Thanks for asking 🙂
How big are your truvia packets? or how many spoons of truvia will I need. I have two sizes in my supermarket: 100g and 500g
My Truvia packets are 3.5g each, so 4 packets will weigh 14g total 🙂
I hope you like the cake Sam!
-Jess
Could I substitute canned pumpkin for the applesauce?
Canned pumpkin is a little thicker than applesauce, but I’m sure it would work just fine! (Just a note, organic pumpkin tends to be thicker than conventional pumpkin) 😀
-Jess
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I use liquid stevia from Trader Joe’s, since I don’t like dealing with individual packets. Anyone know how many drops are equivalent to the 4 packets of Truvia?
I haven’t tried TJ’s liquid stevia, but if it’s like Sweetleaf, then I would use about 16 drops? Maybe check the bottle you have and see if they provide a sweetness conversion chart. Truvia and Sweetleaf both have one, so hopefully TJ has one too 🙂
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Thank you for the recipe. I have a few other muffin in a cup recipes from other sites. Yours is versatile. I used oats, rather than oat flour and tigernut flour instead of peanut flour. Nice flavor. I made this in a 12 oz mug. I like the simple peanut butter icing. Nice touch.