PB & Jelly Cake
Serves: 6
Happy Friday! I hope you have had an amazing week! For me, this week has been insanely busy, but awesome! Not only because I got to enjoy the Celtics/Knicks game Tuesday night AND celebrate the one year anniversary of Ingredients Of A Fit Chick with you on Wednesday, but……this Sunday is my birthday! Yes, yes it is!! I am a HUGE birthday person! I don’t know why I love them so much, but I do! Honestly, I enjoy celebrating other people’s birthday’s more than my own (ask the boyfriend about his banners, balloons and matching party napkins! haha)!
Not only is it MY birthday on Sunday, but it is also my sister’s birthday too! No, we are not twins. We have the same birthday, but she is 2 yrs younger than me! Crazy, huh?! My parents say she is the best birthday present I ever got! ? Although, we won’t be celebrating together since she is in AZ, I want to send her a big HAPPY BIRTHDAY shout out!
In honor of our birthday (s) I decided to make ‘us’ a PB & J cake!! We are both HUGE peanut butter fans and well, what goes better with peanut butter other than chocolate (which I wasn’t in the mood for)….JELLY!! Oh Yes!!! PB & J cake!!! Nope, I didn’t frost the cake because I would rather enjoy a nice big bowl of froyo along side my cake! Frosting and froyo is overkill for me, but feel free to frost if you’d like!
You’re also probably wondering why I am posting this today and not on Sunday? Well, I am taking the weekend to enjoy my birthday and step away from the social network ‘sphere’ for a few days! But don’t worry, I will be back with another delicious recipe on Monday!!! I hope you enjoy this recipe and have an amazing weekend!!
Fit Ingredients
- 1/2 c (56g) coconut flour
- 1/2 c (60g) peanut flour
- 1 tbs baking powder
- 1c (227g) Chobani greek yogurt
- 1 3/4c + 1 tbs liquid egg whites
- vanilla stevia drops to taste (or liquid sweetener of choice)
- 1 1/4c (175g) Driscolls raspberries, mashed
- stevia, to taste
***************************************************************
- 8 inch cake pan
- parchment paper
**************************************************************
Directions
1. Pre heat your oven to 350 degrees,
2. Line your cake pan with parchment paper.
3. Whisk together you dry ingredients: coconut flour, peanut flour and baking powder.
4. In a second bowl, whisk together your wet ingredients: yogurt, egg whites and sweetener.
5. Combine your wet and dry ingredients.
6. Pour your batter into your cake pan.
7. Bake for 40-45 minutes.
8. Allow to cool completely.
9. In a bowl, combined your mashed raspberries and sweetener.
10. Slice your cake in half horizontally.
11. Remove the top layer and spread the berries evenly on the cake.
12. Place the top layer bake on berries.
13. Slice!
14. You can top this with whipped coconut cream, greek yogurt, drizzle of chocolate…whatever you heart desires!
O.M.G!!! This is just like eating a PB and J sandwich! The peanut butter cake layers mimic that of soft, fresh bread and then you have the sweet berries in the middle that just melt in your mouth! It doesn’t get any better than this! It makes me feel like a kid again….a kid with extra protein that is! ? This is so healthy you could literally eat it for breakfast too!
Feel free to frost this if you’d like! I prefer to eat it like this…just like a sandwich! ?
***************************************************************************************************************************************
Nutrition: (for 1 out of 6 slices w/ berries)
Calories: 138.0, Protein: 16.0g, Carbs: 13.5g, Fat: 2.8g (2g Saturated), Sodium: 113mg, Fiber: 7g (Net Carbs: 6.5g)
Nutrition: (for 1 out of 6 slices w/o berries) — for you crazy people who don’t like fruit! ?
Calories: 123.8, Protein: 15.7g, Carbs: 10.1g, Fat: 2.7g (1g Saturated), Sodium: 113mg, Fiber: 5g (Net Carbs: 5.1g)
***************************************************************************************************************************************
*What is your favorite flavor birthday cake?
*What is your favorite way to celebrate your birthday?
*Do you like cake with ice cream or without?
