Thursday, January 16, 2014

Cinnamon Raisin Peanut Butter Cake

If you have been following my blog or know me even a little bit, you know I have certain flavor combinations with which I am obsessed.  I cannot get enough of these flavors!  For example, my all time favorite flavor combination is any mix of chocolate, peanut butter and banana.  Delicious, right?  My second favorite flavor combination is cinnamon and raisin.  This is a new favorite for me, since I was introduced to Cinnamon Raisin Ezekiel bread and Cinnamon Raisin Swirl Peanut Butter and Co. peanut butter.  So I updated my previous cake recipe, which can be seen here, to appeal to this second favorite flavor combo!

1 c. oats
2 scoops vanilla whey protein powder
1/2 c. Stevia or other natural sweetener
1/2 t. baking soda
1/4 t. sea salt
1 t. ground cinnamon
1 c. pure pumpkin puree
9 T. liquid egg whites
1/2 c. unsweetened almond milk
4 T. Peanut Butter and Co. Cinnamon Raisin Swirl
1/4 c. raisins

Preheat the oven at 350 degrees Fahrenheit.  In a food processor like a Ninja, process the cup of oats until it is to a flour consistency.  Then, add the rest of the dry ingredients: protein powder, Stevia, baking soda, sea salt, and cinnamon.  Process the dry ingredients until they are well mixed.  Next, add in the wet ingredients: pure pumpkin, liquid egg whites, and unsweetened almond milk.  Process this.  Be sure to have a spatula handy to scrape the edges of the bowl to make sure everything gets mixed.

Melt the 4 T. of peanut butter in a microwave safe bowl.  I microwaved my peanut butter for about 30 seconds.  Add the melted peanut butter to the batter and process.

Pour the peanut buttery batter into a greased 9 x 9 dish.
Now for my favorite part, take the 1/4 cup of raisins (you can add more if you'd like) and sprinkle them all over the top.
Take the spatula from earlier and swirl it around in the batter to mix the raisins throughout, so they aren't all on top.
Bake the cake for roughly 25-30 minutes.  Mine took about 30 minutes to bake fully.  It is a very moist cake and a little spongy when it is done.  Just be sure that when you stick a toothpick in the center it comes out clean.

Macros per 1/16 of the cake:
74 calories
1.9 grams of fat
8.9 grams of carbs
1.3 grams of dietary fiber
3.4 grams of sugar
6.4 grams of protein

This recipe has now officially been dad approved!  Try it out and substitute your favorite flavor combinations.  You could add in chocolate chips instead of raisins and a plain or white chocolate peanut butter as well.  I may be trying that one next!
Happy eating!!!

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