Single Serve Chocolate Peanut Butter Cake
Equipment
- mixing bowl
- measuring spoons,
- Measuring cups
- Ramekin
- Nonstick spray
Ingredients
- Cake Batter
- 1 scoop chocolate whey protein powder omit for dairy-free
- 2 tbsp coconut flour
- 2 tsp unsweetened cocoa powder
- 1 egg white
- ¼ cup canned pumpkin puree
- ¼ cup unsweetened almond milk
- 2 stevia packets
- ½ tsp baking powder
- Peanut Butter Swirl
- 2 tbsp peanut flour
- 1.5 tbsp water
Instructions
- Preheat the oven to 350⁰ F (175⁰ C).
- In a mixing bowl, combine all of the cake batter ingredients: chocolate whey protein powder (if using), coconut flour, unsweetened cocoa powder, egg white, canned pumpkin puree, unsweetened almond milk, stevia packets, and baking powder.
- Mix until smooth.
- Spray a ramekin with nonstick spray and pour the chocolate cake batter into it.
- In a small bowl, mix the peanut flour and water to create the peanut butter swirl.
- Add it on top of the chocolate batter and use a knife or toothpick to swirl it through the batter.
- Bake for 25-28 minutes.
- Remove from the oven and let cool for 5 minutes before enjoying.
Notes / Tips / Wine Advice:
Wine Advice
Pair this single serve cake with a glass of Ruby Port or a smooth, full-bodied Shiraz.Nutritional Information
Calories: 291 kcal | Carbohydrates: 24 g | Protein: 40 g | Fat: 6 g | Fiber: 11 g | Sugar: 2 g | Salt: 0.3 mg
