This cake is incredibly peanutty with a moist crumb, but the frosting… oh boy! It is the stuff dreams are made of. This is the first of six Trimtastic cakes in the Trim Healthy Table Cookbook. Our original Chocolate Zucchini Trimtastic cake was one of the most made recipes in the Trim Healthy Mama Cookbook. We couldn’t help coming up with more. This recipe is found in the “Breakfast & Baked Goods – Cakes” section of the Trim Healthy Table Cookbook, page 388.
Peanut Lovers Trimtastic Cake
Description
This cake is incredibly peanutty with a moist crumb, but the frosting... oh boy! It is the stuff dreams are made of. This is the first of six Trimtastic cakes in the Trim Healthy Table Cookbook. Our original Chocolate Zucchini Trimtastic cake was one of the most made recipes in the Trim Healthy Mama Cookbook. We couldn’t help coming up with more. This recipe is found in the "Breakfast & Baked Goods - Cakes" section of the Trim Healthy Table Cookbook, page 388.
Ingredients
For the Peanut Lovers Trimtastic Cake
For the Frosting
For the Optional Topping
Instructions
-
Preheat the oven to 350°F. Lightly spray an 8-inch square baking pan with coconut oil.
-
Trim the squash on both ends, chop into a few pieces, and process in a food processor until broken down into very tiny pieces. Add the eggs, butter, Baking Blend, pressed peanut flour, sweeteners, butter extract, and salt and process until well combined.
-
Pour the batter into the prepared pan and bake for 35 to 40 minutes. Let the cake cool.
-
Meanwhile, make the frosting. Place all the ingredients in a blender and blend on high until thickened. Place in the refrigerator while the cake cools.
-
Frost the cooled cake and sprinkle with the peanuts (if using).
