Serves 12
60 min
Healthy Chunky Monkey Cake with Chocolate Peanut Butter Frosting
Recipe GLPR3de42c1956cc09
A delicious sugar-free, high-protein cake combining ripe bananas and creamy peanut butter in a moist crumb, topped with a rich chocolate peanut butter frosting. This gluten-free dessert is sweetened with stevia and loaded with protein from Greek yogurt, eggs, and peanut flour.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
2/3 cup unsweetened vanilla almond milk
1 tablespoon double-acting baking powder
310g (1 1/3 cups) mashed ripe bananas
5 large organic eggs
1 cup plain nonfat Greek yogurt
85g (1/3 cup) natural peanut butter with no added sugar, salt, or oil
300g (2 1/2 cups) peanut flour
1/4 teaspoon salt
96g (1/2 cup) organic stevia mix
1 teaspoon vanilla flavored stevia extract
123g (1/2 cup) unsweetened applesauce
25g (1/4 cup) Dutch-processed unsweetened cocoa powder
Directions
Preheat your oven to 350°F. Coat two 8-inch round cake pans with cooking spray and line the bottoms with parchment paper circles.
In a small bowl, whisk together the peanut flour, stevia mix, baking powder, and salt. Set aside.
In a large bowl, whisk together the mashed bananas, applesauce, eggs, natural peanut butter, almond milk, and vanilla stevia extract until well combined.
Pour the dry ingredient mixture over the wet ingredients and whisk until the batter is smooth with no lumps.
Divide the batter evenly between the prepared cake pans. Bake for 30 to 34 minutes, until a toothpick inserted in the center comes out clean and the surface springs back when lightly tapped.
Remove the cakes from the oven and let cool in the pans for 5 minutes, then turn out onto wire cooling racks and cool completely.
Once cooled, prepare the frosting by whisking together the Greek yogurt and almond milk in a large bowl until combined.
Whisk the cocoa powder into the yogurt mixture until fully incorporated, then whisk in the peanut flour until smooth.
Spread or pipe the chocolate peanut butter frosting over one cooled cake layer, place the second layer on top, and frost the top and sides as desired. Slice and serve.
