Peanut Puff Cake

Scratch that itch for peanutty flavor with this yummy little cake that is not stingy on the frosting! This recipe is in the "Sweet Treats - Quick Single-Serve Cakes" section of the Trim Healthy Mama Cookbook, page 292. This recipe makes 1 single-serve cake.

Cooking Method: Oven Baking

Courses: Dessert, Snacks

Servings: 1

Description

Scratch that itch for peanutty flavor with this yummy little cake that is not stingy on the frosting! This recipe is in the "Sweet Treats - Quick Single-Serve Cakes" section of the Trim Healthy Mama Cookbook, page 292. This recipe makes 1 single-serve cake.

1 Serving

Ingredients

For the Cake:

coconut oil spray (optional)
2 Tbs TH Peanut Flour
1 Tbs TH Baking Blend (you can substitute a mix of coconut, almond, or flax flour)
3 1/2 tsp TH Gentle Sweet
1/4 cup egg white (s) (carton or fresh)
2 Tbs 0% Greek yogurt
2 Tbs unsweetened almond milk (or cashew milk)
2 pinches TH Mineral Salt
1/2 tsp aluminum-free baking powder

For the Frosting:

2 tsp natural peanut butter (sugar-free)
1 tsp TH Peanut Flour
1 Tbs 0% Greek yogurt (heaping)
1 pinch TH Mineral Salt
1 tsp water
1 1/2 tsp TH Gentle Sweet

Instructions

1
Preheat the oven to 375°F if using it to bake the cake. Lightly coat a small oven-safe glass dish with coconut oil spray.
2
Mix the cake ingredients in a small bowl until smooth. Transfer to a wide-bottom coffee mug if microwaving or the greased dish if using the oven. Microwave the mug for 1 minute 30 seconds, or bake the dish in the oven for 15 to 17 minutes, or until top is just done.
3
Combine the ingredients for the frosting in a small bowl and use to frost the cake.

Note

NOTE: You can substitute a mix of coconut, almond, or flax flour for the TH Baking Blend.

Read it online: https://trimhealthymama.com/recipe/peanut-puff-cake/