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“All for One” Peanut Butter Cake

Filed Under: 100-150, Almond Milk, Cakes and Cupcakes, Coconut Flour, Desserts, Eggs/Egg Whites/Egg Replacer, Gluten Free, Grain Free, Low Carb, No Bake, Peanut Butter, Recipe Makeover, Recipes, Single Serving, Snacks, Stevia, Sugar Free, Vegan

By 97 Comments Jump to Recipe

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.

Serves one

Nutritional Info

(calculated with egg replacer and Better N Peanut Butter)

Serving size: the entire cake (the whole recipe)

Calories: 129

Fat: ~4 grams

Ingredients

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

pinch salt

sweetener to taste (I use 1-2 packets of stevia)

Directions

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?

Enjoy!

-Kelly M.

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Comments

  1. It looks great Kelly! I can't wait unitl my Better N Peanut Butter gets here,, so I can give this a whorl! Have you ever tried peanut flour? I'm sure you would love it, since you make all these great low-cal, yet tasty butters, spreads and so on.. P.S. I'm making your Low Carb Cinnamon Toast Crunch today..can't wait to see how it turns out!
    Reply

  5. Hey Kelly! wowww your blog is lookin' so pretty and picture perfect!! I'm loving the header--did you design it yourself or did someone help you out? And this actually does look yummy. All that coconut flour and peanut butter are enticing. :)
    Reply

    • ELLIE!!!!! I have missed you so very much, and I think about you and your splendour quite often. I am so sorry that I haven't talked to you lately, but I have been silently stalking your blog. And I have to say you have quite the beautious new design yourself, my dear! I used these fantabulous (it's a word!) tutorials from a site called Something Swanky for all the designs. Believe me, if I can do it, you can do it. ;)
      Reply

  7. Hi Kelly! I'm new to your blog and wondering what you use as an egg replacer? This looks delicious - can't wait to try it out! Emily
    Reply

    • Thanks so much for the question, Emily! I use a powdered egg replacer from the company Ener-g which you can buy online and at places like Whole Foods. Thank you again, I hope you have a lovely day! ;)
      Reply

    • Thank you for the question! Since coconut flour and almond flour are so different, and subbing coconut flour rarely ends well, I'm not quite sure I would recommend it. If do try it, I would probably add more almond flour as it is much less absorbent than coconut flour. If you try it, can you let me know how it goes? Thanks!
      Reply

  14. New to your site and I'll be coming back for more! I have a question. In the pics, there's a pb like glaze on top. Does that happen during the nuking or did you add that after?
    Reply

    • Thank you so much! You are very sweet. ;) I said in the recipe that to make the glaze I nuked 1 teaspoon of almond milk with 1 teaspoon of peanut butter for about 30 seconds, stirred, and drizzled it on top to make the glaze. Thanks again, and enjoy!
      Reply

      • Ha, Oh my goodness. I scoured the recipe part for the glaze because I didn't want to be one of "those" people who ask a silly question. Should've read the intro, huh? :) Thanks!
        Reply

  15. Love microwave cake recipes, and this one looks amazing! I've been looking for recipes to use up some coconut flour I bought on a whim, and I might possibly substitute some Speculoos cookie butter or sunflower seed butter... What's that glaze you put on top, more melted peanut butter and almond milk?
    Reply

    • Cookie butter cake?!?! I love the way you think. As for the glaze, I said in the recipe that to make it I nuked 1 teaspoon of almond milk with 1 teaspoon of peanut butter for about 30 seconds, stirred, and drizzled it on top. Thanks again, and enjoy!
      Reply

  17. Haha, you sure like making my day don't you! Thank you for the mention :) In regards to the deleting of negative comments- to be honest I am still starting out and hardly anyone comments anything- let alone something negative haha! Don't worry about the negative comments that come- just think one negative out of the 237987438234 other super positive comments you get, ain't bad at all! Pretty good odds to me :) Oh and the amount of errors my bf finds when reading my blogs can be a bit embarrassing even though I proof read many times over! Don't sweat it- you're doing great and I cannot believe you are only 14- shocking!
    Reply

    • Hmm. I haven't tried this in the oven, so I don't know if it works. Perhaps in a ramekin would be the best idea? Maybe you should try baking it at 350 and just keep checking it. When a toothpick comes out clean it should be done. ;)
      Reply

  19. Hey Kelly! Made this, but turned out slightly eggy..do you think i should reduce the egg whites? Or decrease the time in microwave? Youre blog is SO AWESOME. Keep it up! :)
    Reply

    • Thank you so much for making this, and I'm sorry for the whole eggy thing! I think decreasing the egg whites should help, but if you want to make sure the problem is completely eliminated, you can use egg replacer instead. Sorry for the issue, and I hope this helps!
      Reply

    • it came out eggy for me because I used egg whites. I would try just one egg white in the future, and maybe a tbsp of applesauce in addition.
      Reply

      • Hi Mo! First off, thank you so much for making this recipe, and I'm sorry it's coming out too eggy! I like the idea of using one egg white, and I think it definitely may help, but using egg replacer instead of the egg whites makes the recipe lower calorie, cheaper, vegan, and will obviously take care of the "egginess" because it doesn't actually contain any eggs. Thanks again!
        Reply

  20. Kelly!!!!! I finally made this cake, and I absolutely LOVE it! You really created something special, here!
    Reply

  23. I tried this with a tablespoon of powdered peanut butter and applesauce instead of almond milk (it's what I had) and it turned out pretty good. Definitely would be better in the oven, but a tasty, high-protein snack!
    Reply

  25. hi!!!! This rcipe looks amazing and i really want to try it out,but do you think i could use almond flour as a substitute? If yes,how much should i use?
    Reply

    • Thank you for the question, Viv! Unfortunately, I would not recommend substituting anything for coconut flour if you want the result to be edible. Sorry, and I hope this helps!
      Reply

  26. Just made this in my oven - baked about 20 minutes at 350 and it's delicious!!! Thanks for the great recipe:) I did add a little water since my batter seemed a bit dry but it worked perfectly and tastes wonderful.
    Reply

  27. Hello! I'm so glad I found your site! Simply amazing! :) I was just wondering: Since I do not use microwaves, is there another way to prepare this awesome peanut butter cake? :) Thank you!
    Reply

    • Yay! I am so glad you found me! Although I have not tried it, I am sure you could make it in the oven. Just bake at 350 for about 10 minutes- it's done when a toothpick inserted in the center comes out clean.
      Reply

  28. Hi Kelly! I'm a fellow PB fan too, but can't you use your Instant Low Calorie Peanut Butter recipe in place of the Better N Peanut peanut butter? It brings the recipe down to under 100 calories!
    Reply

    • I love the way you think! Subbing my instant Pb would indeed lower the calorie count significantly (such good thinking!), but I'm not sure it would work, as I have not tried it myself. Again, could you let me know how it goes if you try it? Thanks!
      Reply

  30. I made this cake last night and it was delicious!! Indeed takes only a few minutes. I followed the recipe/instructions exactly and it turned out perfectly, just like the picture. Fluffy, moist. I used only one pack of Stevia and next time will use two so it tastes sweeter and more cake like. Can't wait to try more of your recipes!
    Reply

  32. Hey,i think there is a problem with the number of calories.One tablespoon of peanut butter is like 190 calories so how can all the cake be just 129??
    Reply

  34. Hi Kelly! I was wondering if it would be possible if I could triple this recipe to use for cake pops... although I know I would have to mix it with frosting. Do you have any suggestions of how I could make a healthy peanut butter cake pops? Peanut butter is the theme of my birthday because I love it so much. Haha, weird right? Thank you so much! :)
    Reply

    • I love the idea!!! To be safe, I should probably develop a full recipe. If I were you in the meantime, I would make a full cake recipe (like this red velvet one I have), bake it in a cake pop pan, and then dip them in chocolate or frosting. Hope this helps!
      Reply

  35. Hi! I just made this recipe for my sister, and for me. It was delicious! I topped it with some chocolate from Chocolate Covered Katie's blog. Thank you!
    Reply

  36. Hey! Your blog is so awesome! I was just wondering, what did you use for the yummy looking drizzle on the cake? Thank you!
    Reply

  37. Just wanted to write you and let you know I absolutely love this recipe! Everything I've made from your website is awesome, easy to follow, uses ingredients I have on hand and is low carb/low cal. You're the best :)
    Reply

  38. This looks too good. I will probably dream about it tonight. At least I hope so. Cos I do not have the supplies, but oh baby when I do....................
    Reply

  41. Hi, I was wondering if it would be possible to make this with whole-wheat flour instead of coconut flour? If so, how much whole wheat flour would be equivalent to the two tablespoons of coconut flour?
    Reply

  43. Mine turned out dry. Tried it again with 3 tbsp. of liquid egg whites instead of 6. Carton says 3 tbsp. equals 1 egg white. Cooked for 1:30 2nd time. Still dry. What else can I change to make it fudgy and a little chewy?
    Reply

    • Thank you for your comment, Jackie! Sorry that you had trouble with the recipe. Try experimenting with adding a tablespoon of applesauce or mashed banana. That should help to replenish some of the moistness lost somewhere in the mix! Hope this helps; please feel free to let us know if you have any further questions/concerns!
      Reply

  45. I just want to say, this is THE best PB cake I have tried!! I have made it several times over the last couple years and enjoy it every single time! The coconut flour is amazing along with the perfect PB flavor. Great recipe! I like to top mine with melted PB and home made sugar free jam. Delicious! Thank you for sharing this recipe!
    Reply

  46. Sorry to be negative but I tried and found this dry- even with the glaze. It was fun to try, though. I appreciate Kelly's creativity and use many of the recipes.
    Reply

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