When I woke up I was so excited because I knew I had this oatmeal cake in the fridge. Before I did anything else this morning I sliced this peanut butter cake recipe into squares after letting it set overnight in the fridge. I ate a big piece of this Healthy PB Oatmeal Breakfast Cake for breakfast and it was delicious!
I like using quick oats oatmeal because the oats are really thin. They absorb liquid the fastest and makes delicious vegan cakes. Oatmeal can be rolled, milled, steel cut, or rolled. It’s perfect for peanut butter breakfast cake recipe.
Rolled oats are too hard in my opinion. Especially for baking. Quick oats are a type of rolled oat that’s cut thin. Oatmeal is used in many baked goods like cookies and cakes.
Oats are rich in complex carbohydrates, protein, and fiber. They also provide many nutrients. Such as potassium, calcium, and vitamin A. Also iron, vitamin B6, and magnesium. Oatmeal is a delicious ingredient for peanut butter cake recipe.
1 tablespoon contains almost 100 calories. It is rich in protein and fiber. Peanut Butter is rich in vitamin E, B3, B6, magnesium, manganese, phosphorus, and zinc. It is moderate in vitamin B1, B2, B5, calcium, iron, and potassium.
I love using Bobs Red Mill Egg Replacer. It’s a great vegan binding product for baking cakes. It’s simple to use and made from all natural ingredients. You can keep it stored without refrigeration up to a year. It’s the perfect egg replacer for peanut butter cake recipe.
Ingredients include Potato Starch, Tapioca Flour, Baking Soda, and Psyllium Husk Fiber. This Egg Replacer provides some iron and fiber.
One tablespoon of this plus 3 tablespoons water is equivalent to one large egg. Other popular plant based egg Replacers include bananas and applesauce.
To make this plant based breakfast cake you will Need 1 cup quick oats oatmeal (dry), 1 tbsp baking powder, and 3 tbsp Bobs Red Mill Egg Replacer (Or three eggs if not vegan).
Other ingredients include 1 tsp stevia, 1 tsp salt, and 1/2 cup apple sauce. Also 3/4 cup peanut butter, 2 cups Almond milk, and 1 tbsp vanilla extract.
For The Sugar Free Chocolate Frosting the ingredients include 1 cup raw unsweetened Cocoa, 1 cup Almond milk, and 1 Tbsp stevia 1 packet = 1 tsp.
Vegan, plant based, and Keto Friendly! 260 calories and 9 grams of carbs.
Preheat oven to 350
Soak oatmeal in 1 cup soymilk and let soak for 30 minutes.
In a large mixing bowl combine all other dry ingredients and whisk. Add applesauce and vanilla extract and blend with electric mixer.
Add 1 cup soymilk and blend, add peanut butter and blend. Add the soaked oatmeal and blend until thoroughly combined.
Bake for 25 minutes
Let chill in fridge for a few hours at least before frosting
In a medium mixing bowl combine all 3 frosting ingredients and whisk until it turns into a paste.