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This chocolate fudge cake with a peanut butter twist hits the spot when I want something rich but still gives me a protein boost. It mixes creamy peanut butter and protein powder under a thick fudge glaze for a sweet and satisfying treat.
On busy weeknights I whip this up when I crave dessert that doesn’t feel like a splurge. It quickly turned into our favorite snack that hits the right balance without going overboard on sugar.
Ingredients
- Natural peanut butter: brings protein and creaminess pick unsweetened for true flavor
- Eggs: hold everything together and give the cake structure
- Vanilla extract: adds warmth and depth use pure vanilla if you can
- Oat flour: contributes to a soft texture grind rolled oats finely yourself
- Greek yogurt: keeps it moist and adds a tangy twist use full fat for creaminess
- Baking powder: makes the cake rise with a tender crumb
- Honey or maple syrup: naturally sweetens adjust to taste
- Salt: balances all the sweetness perfectly
- Protein powder (vanilla or peanut butter): pumps up the protein choose a clean brand
- Fudge topping mix: extra Greek yogurt peanut butter cocoa powder and honey combine for a glossy, creamy finish
- Optional crushed nuts: add crunch and a nice look on top
How To Make It
- Preheat and prep:
- Start by heating your oven to 350°F (175°C). Line an 8x8 inch pan with parchment so the cake lifts out easily and won’t stick.
- Wet mix:
- In a big bowl, beat together Greek yogurt, peanut butter, honey, eggs, and vanilla until smooth and fluffy. This blends the flavors and gives a nice texture.
- Add dry stuff:
- Stir in oat flour, protein powder, baking powder, and salt just until combined. Don’t overwork the batter or it’ll get tough.
- Bake:
- Pour batter into your pan. Smooth the top with a spatula. Bake for 18 to 20 minutes. Edges should look firm but middle still jiggle a little so it’s moist.
- Make the fudge:
- While cake cools a bit, mix Greek yogurt, peanut butter, cocoa powder, and honey until thick, shiny, and spreadable.
- Finish up:
- Spoon the fudge topping over the warm cake and spread it out evenly. Pop it in the fridge for at least 30 minutes so the topping firms up before cutting.
This cake is a favorite because the combo of peanut butter and chocolate feels cozy. One time I brought it to brunch and everyone couldn’t get enough of the fudge topping that tasted way deeper than the few ingredients suggested.
Keeping It Fresh
Keep leftovers in a sealed container in the fridge up to four days. Bring to room temp or warm a bit before eating so it’s just right. You can freeze single slices wrapped tight for up to three months.
Swap It Out
Want to switch it up? Use almond or sunflower seed butter for a different nutty vibe or if peanuts aren’t your thing. Go with regular flour if you want less protein but still tasty. Maple syrup works just fine if honey’s not on hand.
Serving Suggestions
Pair each slice with fresh berries and a spoonful of Greek yogurt for a well-rounded snack. It’s also awesome with your afternoon coffee or tea without overdoing sweetness.
This cake nails that sweet but healthy vibe so it’s perfect whenever you want a tasty yet nourishing treat.
Frequently Asked Cooking Questions
- → Can I swap oat flour for something else?
Try blitzing rolled oats real fine in a blender. They work great instead of oat flour and keep the same taste and feel.
- → How do I keep the cake nice and moist?
Including natural peanut butter and Greek yogurt in the mix helps hold moisture. Also, don’t bake it too long so it stays soft.
- → Which protein powders suit this cake best?
Vanilla protein powder gives a mild flavor, but peanut butter protein powder adds a rich, nutty touch that’s extra tasty here.
- → When is the best time to put on the fudge topping?
Slather the fudge on right after the cake comes out while it’s still warm. This helps the fudge blend nicely before chilling to set.
- → What can I add on top for a bit of crunch?
Sprinkling crushed nuts on top brings a nice crunch that contrasts well with the smooth fudge.