National Peanut Butter Day and Single Gal Desserts

Happy National Peanut Butter Day y’all!
Yep, we all know that I am a peanut butter addict. Well, if you didn’t know, know y’all know. 🙂 I recently had a breakdown. Like…yesterday. Afternoon, to be exact. I have been keeping a little secret…I gave up peanut butter at the beginning of the new year. I know. I know. Don’t look at me like that. I have been having stomach issues with legumes so I thought I might eliminate my beloved peanut butter for a bit. Well…23.5 days strong and yesterday…breakdown! 
It probably wasn’t helpful that at any given time I could open my pantry to find 8 jars of different flavored peanut butter. In other news, I’m a single gal and because my peanut butter emotions were on full blast I needed something quick, delicious, and preferably dessert like to satisfy my peanut butter tooth. 1 minute. Presto. Finished.
We begin with a chocolate peanut butter cake batter. 
We are making this for #1, remember? That means we get to be selfish. 

Of course you can share a couple of bites with your people. 
My people are my parents. They were delighted.

Whaddup peanut butter frosting?

Seriously irresistible. 

I can’t even tell you how salivating this thing is. 

All done in a microwave?
This is totally unheard of. 

With dessert like this hopefully a man will come running my way. 
No, sprinting. 🙂

As for now, I will eat my single gal cake with my single gal spoon anytime of the day that I want!

Any questions?
Please tell me you love peanut butter as much as I do?
Wait, wait…it’s gluten-free.
Duh.

Single Gal Microwave Chocolate Peanut Butter Cake (GF):

Ingredients:
For the cake:
1/4 c. raw organic cocoa powder
1 T. water
3 T. unsweetened, vanilla almond milk
1 large egg white
3 t. granulated stevia
For the frosting:
3 t. unsweetened, vanilla almond milk
Instructions:
1. Grease a small ramekin with cooking spray. Set aside.
2. In a small bowl, whisk together all of the cake ingredients until smooth.
3. Pour the batter into the prepared ramekin.
4. Place the ramekin in the microwave and cook on 20 second intervals until the cake is cooked through and has risen slightly over the top of the ramekin.
5. To make the frosting, combine the peanut butter and almond milk until smooth.
6. Spread the frosting on top of the cake and devour!
Makes 1 cake (for single gals…or any other gal…or guy)

Nutrition Facts: Total Calories: 144, Total Fat: 6g, Saturated Fat: 1.7g, Total Carb: 19.5g, Sugars: 1.9g, Protein: 16g

MANGIA!!!

Comments

  1. I just love the ingredients you use – so much more healthy and delicious – the PB and chocolate combination is to die for!
    mary x

  2. I did not mean to miss this post!!! YUM!!! PB and Chocolate–doesn’t get any better than that!!!

  3. British Mum! Thank you so muchhhh! I am a big fan of the PB and Chocolate Combo…can’t have one without the other 🙂 Oh, Aunt Shelly, I made this post especially for you 🙂

  4. Anonymous says:

    I’ve tried *many* single serving microwave cake recipes and this one is BY FAR the best ever! So chocolaty. So peanut-buttery. So delicious! My gluten-free belly thanks you!! ~ Jenny

  5. I’ve tried a lot of mug cakes and this may be one of the best I have had! AMAZING recipe. 🙂

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