Peanut Butter Cake (High Protein, Gluten-Free) | Evann Ryan
Peanut Butter Cake (High Protein, Gluten-Free)
10 mins prepServes 8
This Peanut Butter Cake is a peanut butter lover's dream! So soft and moist, it utilizes peanut butter powder as an ideal gluten-free flour. Packed with protein and low in fat, this is the ultimate nutty snacking cake.
Preheat oven to 350 F (175 C) and prepare a loaf pan with parchment paper or grease it with oil/butter. To a high-speed blender, add banana, soy milk, yogurt, and coconut sugar, then blend until smooth. To a small mixing bowl, sift peanut butter powder, gluten-free flour, baking powder, baking soda, and salt. Whisk to combine these dry ingredients. Add the wet ingredients from the blender to the dry ingredients and mix together until just incorporated. Pour the batter into the prepared baking dish, smoothing the top with a spoon or spatula. Bake for 12-15 minutes or until risen in the center and slightly cracking around the edges. Allow the cake to cool completely before removing from the tray. For the icing, add icing sugar, 1 tbsp peanut butter powder, and 1-2 tbsp soy milk together and mix well until smooth. Pour the icing over the cooled loaf, allowing it to drip down the sides. Top with crushed nuts if desired.
