Peanut Butter Chocolate Chip Cake
My Peanut Butter Chocolate Chip Cake…
Why Peanuts Deserve the Spotlight
I’ve always loved peanuts (PB Cup was my original and still one of most popular and personal favorite spreads!) Not just for their rich, nutty flavor, but also for their incredible health benefits. Did you know that peanuts are packed with protein, healthy fats, and a variety of essential nutrients? They’re like little powerhouses of nutrition! Whether you’re looking to boost your energy, support your heart health, or simply enjoy a tasty snack, peanuts have got you covered. And, a little can go a long way on taste.
What I love most about using peanut flour in this recipe is how it amplifies that nutty flavor without packing in the extra calories. It’s a subtle yet satisfying taste that pairs perfectly with the rich chocolate, creating a cake that’s both decadent and nourishing.
Baking with Purpose
When I first started experimenting with this recipe, my goal was to create something that tasted indulgent but didn’t come with the usual calorie-laden baggage. I wanted a cake that I could enjoy after a workout, as an afternoon pick-me-up, or even as a guilt-free dessert. This Peanut Butter Chocolate Chip Cake checks all those boxes.
The combination of peanut butter and chocolate is a classic for a reason—it’s comforting, rich, and hits all the right notes. But what makes this cake special is that it’s made with wholesome ingredients like unsweetened applesauce, nonfat milk, and sugar-free vanilla pudding mix. It’s a treat that feels indulgent but is actually good for you.
The Recipe
Here’s how you can make this delicious Peanut Butter Chocolate Chip Cake at home:
Ingredients:
Dry:
- 60 grams all-purpose flour
- 60 grams peanut flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 80 grams erythritol (optional, can add additional coconut sugar, macros will vary)
- 4 grams salt
- 3 grams stevia powder
- 1 package simply delish sugar-free vanilla pudding mix (Code MONIQUE to save 10% off)
Wet:
- 30 grams Peanut Butter Cup spread
- 4 ounces unsweetened applesauce
- 1 tsp vanilla extract
- 100 grams egg whites
- 120 ml warm nonfat milk (or dairy-free option)
Topping:
- 28 grams sugar-free or chopped dark chocolate (I used half chopped dark chocolate and half peanut butter chips from Trader Joe’s)
Instructions:
- Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper.
- In a large bowl, mix all the dry ingredients together.
- In a separate bowl, mix the warm milk with your Peanut Butter Cup spread to distribute the chocolate evenly throughout.
- Add the remaining wet ingredients to the milk and chocolate mixture. Stir well to combine.
- Pour the wet ingredients into the dry ingredients and mix until just combined.
- Pour the batter into the prepared baking pan. Sprinkle the chocolate and peanut butter chips evenly on top.
- Bake for 29-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake sit for about 10 minutes to set before slicing into 9 pieces. For an extra treat, top with a scoop of vanilla Creami or whipped cream.
Macros (for 4 massive or 9 smaller pieces):
9 servings:
- 110 calories
- 16.4g carbs / 2.8g fat / 6.5g protein
4 servings:
- 247 calories
- 36.9g carbs / 6.3g fat / 14.6g protein
A Slice of Balance
What I appreciate most about this cake is how it fits into our lives of balance. It’s a reminder that you don’t have to sacrifice flavor or satisfaction to eat healthily. It’s about finding your standard of balance— that sweet spot where indulgence meets nourishment.
So, the next time you’re craving something sweet, give this Peanut Butter Chocolate Chip Cake a try. It’s more than just a cake; it’s a celebration of the simple joys of baking, the power of peanuts, and the pleasure of a well-deserved treat. Enjoy every bite!
Share Your Experience…
We’d love to hear how your Coconut Chocolate Chip Bars turned out! Share your creations and any variations you tried in the comments below and/or on Instagram. Happy baking beauties!