I still have some almond flour and have drinking almond milk more, so I thought this would be a good blend with the peanut butter (nuts + nuts + nuts = nutty?). Also, I am not sure of the consistency of cakes made in microwaves, so I decided to use my toaster oven instead of the microwave.
However, my ramekins were too small to fit the entire batter, so I decided to split them into two to share with my roomie, er… hubby. Sharing also makes you less guilty you’re having dessert.
Hope you enjoy!
Mad Gourmet’s Peanut Butter Cakes for Two
Adapted from Foodie Fiasco’s “All For One” Peanut Butter Cake
Serves two… or one and a half ;)
- 1 Tbsp peanut butter
- 2 Tbsp almond milk
- 1 egg (or 1/4 c egg whites)
- 1 Tbsp almond flour
- 1 Tbsp Whole Wheat Flour
- 1/2 tsp baking powder
- Pinch salt
- 1/2 tsp agave nectar
- About 1 Tbsp of chocolate chips
- Preheat your oven to 330 degrees.
- In a small microwaveable bowl (or mug), add the peanut butter and almond milk.
- Microwave for 45 seconds to a minutes, stir, and let sit for a few minutes.
- Add in the rest of the ingredients and stir until everything is evenly mixed.
- Grease two ramekins and distribute the batter evenly into the greased ramekins. Smooth out the top.
- Bake for about 20 minutes or so until a toothpick comes clean.
|Maybe it is just for one. Go ahead - add more peanut butter.|
For peanut butter lovers, like my hubby, it’s not peanut buttery enough. Perhaps using the coconut flour (which I do not have in my pantry) will make it nuttier. I need to experiment on the proportions to see if I can make that peanut butter pop.
In retrospect, I probably should have used the microwave all the way through (to limit the devices I am using)… maybe next time.