Chocolate Peanut Pudding Cake

What is a Pudding Cake?

Well, it’s a term I’ve coined to describe most of the cakes/baked good I make. They aren’t quite cakes, they aren’t quite muffins, they definitely aren’t loaves or pancakes.. they are moist, dense, filling and full of fiber and protein, and are definitely delicious…and I think Pudding Cake sums them up pretty well.

Hot or cold, either way- delicious! You can see the steam coming off this one- yummy!!!!

Personally, I don’t like dry cakes. And generally dry cakes are full of flour, thus they are not something I like to include as a regular part of my diet. And because I do like to include sweet, delicious foods as regular parts of my diet, I need to go to something that is filling and satisfying. I have quite a few different variations of pudding cakes, which I plan to include in future posts, and they will all fit this criteria:

1. High in protein
2. High in fibre
3. Low in calories

And of course be sweet, healthy and delicious 😉

I pack pudding cakes with me for my lunch at work, for healthy snacks when I’m out and about, and I enjoy them daily as healthy yummy treats! P.S I like this source of protein a lot more than dry chicken breasts!!

Chocolate Pudding Cake:
Ingredients:

300 g kabocha (or cooked, mashed squash, pumpkin or sweet potato)
2 cups egg whites
60 g peanut flour
40 g cocoa powder
20 g coconut flour
20-30g stevia based sugar (use 1/2 c- 3/4 c sugar or preferred substitute. You might want to err on the sweet side because cocoa powder is quite bitter)
1 tbsp baking powder
1 tsp guar gum (optional-will allow you to use more liquid)
1/2 tsp salt
1 tsp vanilla

1-2 cups brewed tea, room temp
add ins: cacao nibs, nuts, coconut flakes, dried fruit, etc (I used 1 T cacao nibs)

Method:
1. In food processor, add your egg whites and squash. Blitz!
2. You can either combine your dry ingredients first, or just dump them all in. Blitz!
3. Scrape down and pour in your tea to thin out your batter. I usually use 2 cups, but you could use less.
4. Stir in your add ins, if using.
5. Pour into lined baking trays or sprayed mugs and bake at 350 for 20-30 minutes until done. Alternatively, you can cook in the microwave.

Serves 4

*I have included nutrition information, but please note that your ingredients and brands will alter your recipe from what it says here. So please take this as a guideline.

Egg whites

Add the kabocha

Dry ingredients

Add to your processor

Blitz and scrape down the sides

At this point you add your tea

After your tea, blitz again, and then stir in your add-ins like cacao nibs.

Pour into pans, mugs, bowls or whatever, and bake!

Invert onto serving dish, top with preferred toppings and enjoy!

What will you top your pudding cake with?

Shared on Gluten-Free Mondays

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5 thoughts on “Chocolate Peanut Pudding Cake

    • haha that would make one very BIG serving! And with all the fiber in there, you probably wouldn’t feel that great after! I like using peanut flour because it is a low calorie, low carb, high protein flour- the kind I use has 110 cals per 30 g with 16g of protein. I also like the peanut-ty flavour it gives. But yes- coconut flour is a good substitute, just keep in mind your protein count will be lower. You can also try using protein powder as a replacement. 🙂

      • I wish you were my neighbor so that I could buy food from you. I just ordered some canned pumpkin puree and I’m looking to make some type of pudding or pancakes or small batch cake in my toaster oven with it. This is an informal request for a recipe!

      • Haha well that would be awesome if you could buy me special food for sure!!! You can easily sub pumpkin in place of kabocha in my recipes- might need more sweetener tho because pumpkin isn’t as sweet 🙂

  1. Pingback: Enormous Kabocha Protein Shake | A blog about all things sweet, healthy + delicious

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