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healthier chocolate and peanut butter sheet ckae

Healthier Chocolate Peanut Butter Sheet Cake


  • Author: Katherine | Love In My Oven
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 1 cake 1x
  • Diet: Low Calorie

Description

If you love chocolate and peanut butter together (who doesn’t) you will LOVE this healthier chocolate peanut butter sheet cake with zero refined sugars and a low calorie frosting!


Scale

Ingredients

  • 1 cup all-purpose flour
  • 1/3 cup cocoa powder
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/4 cup avocado oil (or similar)
  • 1 egg, room temperature
  • 1 tsp pure vanilla extract
  • 1/2 cup plain Greek yogurt, room temperature
  • 1/2 cup maple syrup
  • 1/4 cup boiling water
  • 1/2 tsp instant espresso powder*
  • 1/4 cup almond milk (or other)

Healthy Peanut Butter Frosting

  • 1/4 cup plain Greek yogurt, room temperature
  • 1/2 cup natural, smooth peanut butter
  • 2 oz softened cream cheese
  • 2 tbsp maple syrup
  • 1 tsp pure vanilla extract

Instructions

Mix the dry ingredients together, followed by the wet, whisked ingredients. This recipe uses 1/2 tsp instant espresso powder mixed into 1/4 cup of boiling hot water.  The espresso really elevates that chocolate flavor!

  1. Preheat the oven to 350 F and line an 8 x 8″ baking pan with parchment paper. In one large mixing bowl, sift together the flour, cocoa powder, baking soda and baking powder, and salt.
  2. In another mixing bowl, whisk together the egg and avocado oil for 10 seconds before adding the vanilla, Greek yogurt, and maple syrup and whisking until combined. Stir together the boiling water and espresso powder.
  3. Add half of the dry ingredients to the wet, followed by the nut milk, and then the remaining dry, and then the hot water with the espresso powder. Stir together JUST until combined.  It’s important that you only JUST mix the batter until combined; you don’t want to overmix this one! Empty the batter into the prepared pan and bake for 21-23 minutes, or until a toothpick inserted in the middle comes out clean. Remove the pan from the oven and allow to cool completely while preparing the frosting.
  4. Make the frosting. Using a stand mixer fitted with the paddle attachment or by using a big spoon by hand, mix together the yogurt, peanut butter, cream cheese, maple syrup and vanilla until smooth. Spread the frosting over the cooled cake with a spatula. Serve immediately!

Leftover cake should be stored in the refrigerator for 3-4 days in an airtight container; it can be kept at room temperature for up to 24 hours.

 

Notes

*If you can’t get your hands on espresso powder you can also use the same amount of instant coffee.

  • Category: cakes
  • Method: oven bake
  • Cuisine: american

Keywords: chocolate and peanut butter sheet cake // healthy chocolate peanut butter cake

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