Peanut Butter Snack Cakes
Peanut butter snack cakes has a rich, nutty flavor from the peanut butter, balanced by natural sweetness from maple syrup and chocolate chips.The texture is soft and slightly dense, yet tender, with a moist crumb that melts in the mouth. Chocolate chips add little bursts of sweetness that complement the peanut flavor. The coconut oil and oat flour give it a subtle, wholesome undertone without being heavy.
Equipment
- Mixing bowls
- Whisk or hand mixer
- Spatula
- Measuring cups and spoons
- 8×8-inch baking pan (or similar)
- Parchment paper or non-stick spray
Ingredients
- 1/2 cup natural peanut butter no added oil or sugar
- 1 1/4 cups oat flour
- 3 tablespoons coconut oil
- 1 teaspoon baking powder
- 2 eggs
- 1/2 cup maple syrup
- 3 tablespoons almond milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/2 cup chocolate chips
Instructions
- Set the oven to 350°F (175°C). Prepare an 8×8-inch baking pan by lining it with parchment paper or greasing it lightly with coconut oil.
- In a large bowl, whisk together peanut butter, coconut oil, eggs, maple syrup, almond milk, and vanilla extract until smooth.
- In another bowl, combine oat flour, baking powder, and salt. Gradually stir the dry ingredients into the wet mixture until fully incorporated.
- Gently fold in the chocolate chips, then transfer the batter to the prepared pan and spread it evenly.
- Bake for 25-30 minutes, checking with a toothpick in the center to see if it comes out clean. Let the cake rest in the pan for 10 minutes before cutting and serving.
Notes
Notes: You can swap chocolate chips for chopped nuts if you prefer. Make sure the peanut butter is well-stirred before measuring to avoid separation. Oat flour can be homemade by blending oats until fine.