Secret Ingredient Peanut Butter Snickerdoodle Cake

pb cake
peanut butter cake with chocolate sauce

This Peanut Butter Snickerdoodle Cake (with a drizzle of chocolate sauce) was an experiment. A secret ingredient experiment. I knew I loved a fluffy slice of peanut butter cake – cinnamon and vanilla “snickerdoodle flavor” accents – but could I pull off using a certain “healthy and savory” secret ingredient to moisten then texture? Yes! Check out my recipe and secret ingredient..

cinna swirled cake
cinna swirled cake

Secret Ingredient: Beans! Yup. You’ve probably heard of black bean brownies, well this cake is inspired by white bean blondies.

I recently made some amazing (husband approved!) s’mores peanut butter cake bars for my blog, Healthy. Happy. Life. – using white beans – so this peanut butter cake was a natural try as well.

The creamy beans are not even noticed in the cake – they act as a sort of egg replacer. And add some nice protein, fiber and vitamins.

I drizzled this simple cake with some dairy-free chocolate sauce for a lovely vegan dessert.

Peanut Butter Snickerdoodle Cake
vegan, one 9″ cake

1 16oz. can of white cannellini beans, drained
1 small banana (optional)
1 tsp vanilla extract
1/3 cup peanut butter, salted/creamy
1 cup almond milk + 2 Tbsp
3 Tbsp maple or agave syrup
1 tsp apple cider vinegar
1/4 cup virgin coconut oil, liquid form/softened

3 cups whole wheat flour (or sub w/ another flour or mixture of flours)
1 cup organic sugar
1 Tbsp baking powder
1 tsp salt
1 tsp cinnamon
1 tsp chia seeds (optional – helps to bind a bit)


Preheat oven to 350 degrees

1. Add all the wet ingredients to a blender or food processor. Blend until smooth. You want the beans to be completely smoothed out and silky. The mixture should be thick yet watery.

2. Combine the dry ingredients in a large mixing bowl. Toss well.

3. Pour the wet mixture into the dry bowl and stir well. You could also lightly beat with a hand mixer.

4. Grease a 9″ cake dish with coconut oil.

5. Pour the mixture into baking dish.

6. Add a few dashes of cinnamon over top and swirl it into the batter to create a swirled look.

7. Bake at 350 degrees for about 50 minutes – or until the edges firm up and the center cooks through.

9. Allow to cool before slicing.

Read more from Kathy on her blog, Healthy. Happy. Life.

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More on Family Kitchen:

* Grapefruit Blue Smoothie
* 21 Recipes to Enjoy Dessert for Breakfast – via oatmeal!
* Peanut Butter Tofu Rice Bowl
* Peanut Mandarin Rice Bowl
* 25 Super Cute Veggie Bento Kids Lunches

Article Posted 4 years Ago

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