Peanut Butter Snack Cakes
Peanut Butter Snack Cakes are soft, moist treats with a rich peanut butter flavor. These simple, satisfying cakes make a great snack or dessert. They’re easy to prepare and enjoy on their own, perfect for peanut butter lovers seeking a less-sweet, homemade option without the added sugars of frosting or glaze.
Equipment
- Mixing bowls
- Measuring cups and spoons
- Whisk or electric mixer
- Spatula
- Muffin tin or small cake pans
- Cooling rack
- Oven
Ingredients
- ½ cup peanut butter
- 4 large eggs divided
- 2 teaspoons vanilla extract divided
- 1½ cups cake flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup water
- 3 tablespoons coconut oil
- ½ cup maple syrup
- 3 tablespoons almond milk or any milk of choice
- ½ cup chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Grease or line your muffin tin or small cake pans with parchment paper. In a medium bowl, sift together the cake flour, baking soda, baking powder, and salt.
- In a large bowl, whisk together the peanut butter, 2 eggs, 1 teaspoon vanilla extract, water, coconut oil, maple syrup, and almond milk until smooth.
- Gradually add the dry ingredients into the wet mixture, stirring gently until just combined. Avoid over mixing.
- Beat the remaining 2 eggs with 1 teaspoon vanilla extract and fold them into the batter along with the chocolate chips. Spoon the batter evenly into the prepared muffin tin or cake pans.
- Place in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and allow the cakes to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.