Peanut Butter Berry Cake (dairy free) Recipe
I love peanut butter cakes, and berry-based cakes, so decided to marry the two together and this was the resulting cake!
The peanuts on top was a last minute decision, and I wasn't sure if it'd work, since I only had salted ones to hand - turns out that the saltiness against the sweet berries actually works really well!
This recipe is for an 8" round sandwich tin (6-8 slices)
Ingredients
- 4 tbsp peanut butter
- 50ml grapeseed oil
- 1 small banana (100g), mashed
- 150g self raising flour
- 100g ground almonds
- 75g sugar
- 1/2 tbsp baking powder
- 100g blackberries (fresh or frozen)
- 50g peanuts, salted or unsalted, up to you!
Directions
- Preheat the oven to 180 degrees C. Mix the peanut butter with the oil and mashed banana.
- In another bowl, sift in the flour with the almonds, sugar and baking powder. Fold in the berries.
- Add the peanut butter mixture to the flour mixture. Transfer into a lined sandwich tin, using a knife to level it over. Scatter the peanuts on top.
- Bake for half an hour until nice and golden.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 72g | |
| Recipe makes 8 servings | |
| Calories 278 | |
| Calories from Fat 136 | 49% |
| Total Fat 15.73g | 20% |
| Saturated Fat 2.08g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 532mg | 22% |
| Potassium 194mg | 6% |
| Total Carbs 29.88g | 8% |
| Dietary Fiber 3.0g | 10% |
| Sugars 11.76g | 8% |
| Protein 6.66g | 11% |
){kind=link}