Frosted Peanut Butter Snack Cake
Can be oil-free / low-fat / vegan / sugar-free / soy-free / and gluten-free
The yogurt keeps this cake soft, and the peanut butter adds richness… you’d never believe there isn’t any oil in here at all!
Frosted Peanut Butter Snack Cake
- 2 cups spelt, white, or Bob’s gf flour (265g)
- 3/4 tsp baking soda
- 3/4 tsp salt
- 1 cup granulated sugar of choice OR xylitol (200g)
- 1/4 cup plus 2 tbsp yogurt (such as So Delicious coconutmilk yogurt) (90g)
- 1 cup plus 2 tbsp water (270g)
- 1/4 cup plus 2 tbsp peanut butter or almond butter, OR allergy-friendly alternative (90g)
- 1 tbsp pure vanilla extract (15g)
Preheat oven to 350 degrees F, grease a 9×13-in baking pan, and set aside. In a large bowl, combine the flour, baking soda, salt, and sweetener, and stir very well. Set aside. If your nut butter is not stir-able, gently heat it until stir-able. In a new bowl, whisk together the nut butter, yogurt, water, and vanilla. Pour wet into dry and stir until just combined (don’t over-mix), then pour into the greased pan. Bake 25 minutes or until batter has risen and a toothpick inserted into the center of the cake comes out mostly clean. If you can wait, I highly recommend not taking a taste until the next day… this cake is much sweeter after sitting for a day. Trust me!
I chose to frost my cake with Peanut Butter Lite Frosting. Or you could use your favorite frosting recipe, any of the healthy frosting recipes on my site, or omit the frosting altogether and eat the cake plain… or with jam! Nutrition facts for the peanut butter cake are linked at the top of this page.
Links Of The Day:
Flourless Chocolate Chip Cookies
Flourless Pancakes – 3 Ingredients
I love most of your recipes (flourless chocolate chip cookies taste good but will NOT stick together at all–have to eat with spoon!). I have your book and like the extra recipes on your blog; however, I hate having to print ads with the recipes and I usually can’t find any other way to print. Help.
For the flourless cookies, did you not process the oats before combining them with the other ingredients? If you process the oats into flour, they will not crumble. For printing, just highlight the recipe and right click. Then paste in a Word document.
This looks delicious! I’m such a fan of peanut butter and chocolate together… I wonder how it would taste with chocolate icing? I might need to try this soon!!
I would love to make this for my grandson with multiple allergies, including soy and coconut, so I was wondering how you thought a substitution of applesauce for the yogurt would be. I thought the texture might be the same. Just a thought, because I will be using the GF flour and Sunflower seed butter.
Unfortunately I never know how something will turn out unless I try; but if you experiment, be sure to report back!
@Vicky — If your grandson isn’t allergic to almonds, you could use almond yogurt. My partner can’t have soy or coconut either, so that’s what we use whenever recipes call for yogurt. We like the Almond Dream kind.
Why would I wanna wait?? It looks too good!
This sounds wonderful, but just wondering about the pan size. Is it a 14 inch square pan?
Thanks
9×13. Sorry for the confusion. I changed the wording!
The words “snack” and “cake” were meant to go to together! I mean, what’s better than snacking on a healthy (delicious!) cake? Um, yeah, nothing 😉
Haha, I was thinking the same thing Matea!
I wish this was posted yesterday! I attempted a banana coconut flour loaf which turned out horrible. I had everything ready for my recipe and then I seen a dead bug in my coconut flour which prompted me to through the entire bag out. I tried to rescue the recipe with whole wheat pastry but it didn’t rise :/ tastes pretty good though but it’s in no way shape or form a “loaf” lol ….shucks! 🙁 however yesterday I also made your snickerdoodle blondies and added vanilla protein powder for even MORE protein 😀 aside from the beans (I used pinto FYI so they work lovely). The blondies turned out much much better.
Holy crap! This looks amazing.
Plus, I’ve always wanted to make a peanut butter cake, but shied away from it as most recipes for it have absurd amounts of butter…. so this is getting made very soon! 🙂
(Oh and just want to also say that I recently asked my Dad, who is living in the US – I live in the UK – to send me your cookbook AND my boyfriend and I love it! Great recipes, Katie!)
Thank you so much!! 🙂
Is there another sub for the 1 c sugar or xylitol?
Looks amazing! Will have to try with GF flour. It would probably taste good with a jam-and-cream frosting too…