| PEANUT BUTTER PROTEIN SNACK CAKE |
A protein packed snack without protein powder! This recipe comes from my first cookbook I ever made that's available on Amazon. In the cookbook its called the Peanut Butter Snack Cake and if you have the book you'll notice it has an icing sugar glaze and crushed peanuts in the image. This is a wonderful way to serve it, today I was just feeling chocolate :)
If you're interested in checking out this cookbook you can do so here!
Recipe notes:
You'll notice there are two options: yam puree or mashed banana, that makes this cake soft and moist. If you're up to the task of boiling and blending a yam I highly recommend trying this version. The combination of yam and peanut butter is really nice! That being said banana was the chosen option for my cookbook as I believe this is an easier method and the flavour combo of banana and peanut butter is also great!
Recipe makes 8 squares
Macros per square (no chocolate chips):
159 cals - 3g fat - 25g carbs - 8g protein
Ingredients:
1/2 cup yam puree or 1 spotty banana
1/3 cup soy milk
1/4 cup plain coconut yogurt
1/2 cup coconut sugar
3/4 cup peanut butter powder
1/2 cup all purpose flour, gluten free or regular
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
Optional add-in:
1/2 cup vegan chocolate chips (15% off discount/affiliate link. Use code: EVANNRYAN)
Recipe:
Preheat the oven to 350 F and line a small baking tray with parchment paper.
To make yam puree - peel and chop yam into cubes. Bring 2 cups water to a boil and add yam cubes. Boil for 10-15 minutes or until fork tender. Drain well.
To a blender add: boiled yams (or a spotty banana), soy milk, coconut yogurt, and coconut sugar. Blend until smooth.
Pour blender mix into a mixing bowl and add: peanut butter powder, flour, baking powder, baking soda, and salt.
Gently fold everything together until just incorporated.
If using chocolate chips or another mix in, gently fold them in now.
Pour the batter into the prepared pan.
Using a spoon smooth the batter from edge to edge.
Bake for 15-18 minutes, or until browned and lightly cracking around the edges.
Remove from oven and allow to cool completely before removing from the baking tray and slicing into 8 squares.
Enjoy!
Interested in more high protein plant-based recipes with macros? Make sure to check out the High Protein Vegan E-Book Collection so you never run out of macro friendly meal prep recipes!