Description
Indulge in a nutrient-dense, plant-based dessert that bridges the gap between healthy living and decadent indulgence. This moist, flavorful cake combines protein-rich organic peanut butter with fiber-filled almond and coconut flours. Naturally sweetened and perfectly spiced with cinnamon, it uses applesauce and coconut oil to achieve a superior texture without relying on refined sugars or heavy oils. It is the ideal wholesome solution for family snacks or special gatherings, ensuring a guilt-free sweet experience that everyone will crave.
Ingredients
3/4 cup almond flour
3/4 cup coconut flour
1/4 cup ground flax
1 teaspoon cinnamon
2 teaspoons baking soda
1/2 cup melted coconut oil
3/4 cup coconut sugar
2/3 cup unsweetened applesauce
1 cup creamy natural peanut butter
1 1/4 cups unsweetened vanilla almond milk
Instructions
Preheat your oven to 350°F (175°C) and grease a cake pan with coconut oil.
In a large mixing bowl, combine the almond flour, coconut flour, ground flax, cinnamon, and baking soda.
In a separate bowl, whisk together the melted coconut oil, coconut sugar, applesauce, peanut butter, and almond milk until smooth.
Slowly pour the wet ingredients into the dry mixture and stir until well combined.
Pour the batter into the prepared cake pan, smoothing the top with a spatula.
Bake for 45 minutes or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
Store in an airtight container at room temperature for up to 3 days or refrigerate for 1 week. You can warm slices slightly before serving.
- Prep Time: 10
- Cook Time: 45
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 12g
- Sodium: 280mg
- Fat: 22g
- Saturated Fat: 8g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 0mg