This cake is good, good for you, and definitely worth eating! It's also simple to make in a food processor, and you can air fry the cake in about half an hour. Rather than refined sugar, the cake gets its sweetness primarily from dates, which give the cake a slight caramel-like flavor. Dry-roasted peanuts turn into peanut butter in the food processor and make the cake taste a bit like a soft peanut butter cookie. In fact, the texture of the cake isn't like that of your typical cake. Instead what you get is a cross between a soft peanut butter cookie and a cheesecake. The modestly sweet cake really is good, despite being "healthy." With loads of protein, fiber, vitamins, and minerals, the cake is a nice option (in moderation, as always!) if you're on a diabetic diet or want to "eat healthy." We like the cake for a simple dessert with coffee or tea, and a piece also makes a nice, nutritious after school treat with a glass of milk. Enjoy!
High Protein, Low Sugar Peanut Butter Cake (Diabetic Friendly) -- Makes an 8-inch Cake
1/2 cup of rolled oats (I use old fashioned)
3/4 cup of pitted dates
14-16-ounce can of cannellini beans, undrained
1/2 cup of canola oil
1 teaspoon of vanilla
1/2 teaspoon of baking powder
1 cup of dry-roasted, unsalted peanuts, divided
1/4 cup of dark chocolate chips, optional but good
Spritz an 8-inch square cake pan with non-stick cooking spray or line the pan with aluminum foil and spritz the foil for easy lift-out/cleanup. Add the oats and pitted dates to a large food processor and process them together until the oats are mostly ground and the dates form little specks in the oats (about 3 minutes, stopping mid-way through to scrape the bowl). Add the beans with their liquid, oil, vanilla, baking powder, and 3/4 cup of the peanuts to the food processor and process them with the oat/date mixture for several minutes, stopping every minute or so to scrape the bowl/redistribute the mixture. Scrape the mixture into the prepared pan and smooth it out evenly. Sprinkle the remaining 1/4 cup of peanuts evenly on top of the batter. If you're using them, sprinkle on the chocolate chips evenly. Spritz the top of the cake with a little non-stick cooking spray.
Air Fryer: Air fry the cake at 320 degrees for about 30 minutes or until the top is mostly firm and a pick inserted in the cake comes out with no wet batter attached (watch out for chocolate chips). Let the cake cool in its pan.
Oven: Preheat the oven to 350 degrees and bake the cake for about 30 minutes or until the top is mostly firm and a pick inserted in the cake comes out with no wet batter attached (watch out for chocolate chips). Let the cake cool in its pan.
The cake is good warm or cold and should be stored in the refrigerator.
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