Peanut Butter Superfood Protein Cake Recipe
Create a Nutrient-Rich Peanut Butter Superfood Protein Cake
- 2-3+ cups of either Naturally Sweetened-Unflavored Superfood Mix or Unsweetened-Unflavored version and your choice of sweetener;
- Optional: Boost protein with 1 or more scoops of P3-Paleo Pumpkin Seed Protein or P4-Peak Performance Plant Protein (choose appropriate flavor);
- Optional: For added rise, mix 1 tablespoon of Baking Powder per cup of Superfood Mix before adding other ingredients;
- Approximately 1 tablespoon of your preferred peanut butter per cup of Superfood Mix;
- Optional but recommended: 1-2 shredded carrots;
- Optional but recommended: 1-2 finely chopped, mashed, or blended bananas;
- Options: Customize with peanut butter chips, chocolate chips, more shredded coconut, and/or nuts;
- Optional: Increase slow-burning carbs by adding ¼ cup of oats per cup of mix (note: oats are not Paleo);
- In a large mixing bowl, combine chosen Superfood Mix and sweetener.
- If desired, add P3 or P4 for extra protein.
- If using Baking Powder, mix it in now.
- Incorporate your chosen peanut butter and blend thoroughly.
- Add shredded carrots and mashed bananas for enhanced texture and flavor.
- For added indulgence, consider mixing in peanut butter chips, chocolate chips, shredded coconut, and nuts.
- Mix the ingredients thoroughly before adding water sparingly.
- Sparingly add water while mixing, aiming for a thick batter consistency similar to cake mix.
- Preheat your oven to 350°F (175°C).
- Grease and flour a cake pan.
- Pour the batter into the prepared cake pan.
- Bake the cake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Enjoy this Peanut Butter Superfood Protein Cake as a delicious and nutritious treat!
How To Make Nutritious & Delicious High Protein, Nutrient Cakes
Cake: Make the World’s Most Super-Nutritious & Delicious High-Protein, Nutrient-Dense Cakes! (Not only is Cake made with our mixes nutrient-dense, it’s also just plain dense. There’s nothing light or fluffy about them. They are a meal!)
“Let them eat cake.”
Marie Antoinette’s naive statement regarding what the peasants should eat would not have been taken the way it was if they had had Superfood High-Protein Cake.
Making Superfood Cakes is very similar to making Superfood Bread.
- Use whatever size & shape cake pan you’d like your final product to be and mix up enough to fill it appropriately. The baking time will be quite a bit longer than for a bar, bite, brownie or cookie due to the increased thickness. We recommend using smaller cake pans for best results due to the high density;
- Be sure to use butter, oil, or cooking spray on the pan surfaces to keep it from sticking
- When making cake in a cake pan you really have to bake it, dehydration won’t work well due to the sides of the bake pan which interfere with air flow
- If you do want to dehydrate rather than bake, you’ll need to place the batter in a flattened mound (in case you want to make a multi-layer cake);
- If dehydrating, we recommend 118 degrees. It will take 4-6 hours or more depending on how large the mound is and how moist or dry you’d like the cake to be
- If baking, we recommend approx. 300 degrees (lower will work as well and we do prefer it when time isn’t a concern. If you’d prefer a lower baking temperature, simply increase the baking time to suit the texture you’d like your finished product to be)
- Once finished dehydrating or baking, simply allow it to cool for at least 20 minutes
- Layer it if that’s what you’d like to do and slice it as you would any cake
- Of course you can add frosting as with any other cake (obviously look for some healthy frosting recipes as appropriate for the flavor of cake you’re making)
- Wrap the cake, or place it in Zip-Lock bag or seal-tight Tupperware style containers for future consumption
- Refrigeration will help to keep the cake edible for about a week and a half whereas freezing will keep it fresh and edible for many months (although you’ll likely eat it long before that)