This doesn’t happen very often, so I’d try to enjoy it.
I’m speechless. Actually speechless. I don’t think I have any words and it is totally this cake’s fault.
The fact that this baby can be made in under three minutes in the micrwave and is less than 130 calories is nice, but that doesn’t compare to the taste. Oh the taste.
This is where the speechless part comes in. I’m going to warn you fairly: if you want me to try to describe how this cake tastes, you’re going to get a lot of ineffective metaphorical flailing before you actually learn something useful. So here I go.
At first, you get this bite that you can nearly describe as fudgy. Chewy almost, but not quite. And then you get peanut butter. Not like I just whacked you over the head with a peanut butter jar amount of peanut butter, but the peanut buttery-ness is totally there.
See? I just said peanut butter three times in one sentence to make my description more complete. That was for your benefit. You’re welcome.
And if you’re a sane person and what I just said didn’t even begin to make sense to you, then I’ll pull together one sensible descriptive line for you. This cake is almost too mouth-watering to be vegan, grain free, gluten free, sugar free, soy free, low carb, and only 130 calories for the whole ginormous thing be done in under three minutes.
Almost. But I wouldn’t trick you like that.
“All For One” Peanut Butter Cake
This. cake. rocks. But to make it rock just a little bit harder, I microwaved a teaspoon of peanut butter and a teaspoon of almond milk for 30 seconds, stirred, and spooned the sauce over the top of the cake for an elegant and decadant twist. The creamy sauce over the cake just takes the whole shabang over the top.
(calculated with egg replacer and Better N Peanut Butter)
Serving size: the entire cake (the whole recipe)
Fat: ~4 grams
1 Tablespoon peanut butter (I used Better N Peanut Butter, for a lower fat option.)
2 Tablespoon almond milk
2 egg whites, or 1 Tablespoon egg replacer mixed with 4 Tablespoon of water for a vegan version
2 Tablespoon coconut flour
1/2 teaspoon baking powder
sweetener to taste (I use 1-2 packets of stevia)
In a small microwaveable bowl (or mug), add the peanut butter and almond milk. Nuke 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 even;y incoorperated. Spoon the batter into a greased mug and smooth out the top. Micrwave for about 2 minutes, keeping a close eye on it to cook it shorter or longer as needed because microwave cooking times vary so greatly. It took 2:30 in my microwave, but it’s older than I am. Let cool for a few minutes.
Good thing you’re supposed to eat the whole thing, right?