Dense, moist, rich, sweet. Sounds like a pound cake, right?
Whole grain, refined sugar free, sans butter. Sounds like something that would pair well with steamed broccoli, yes?
Well, just because this pound cake is comprised of healthy ingredients sure doesn't mean it has to taste like it!
This cake is super moist and chock full of peanut butter flavor, it's crazy. The chocolate chips add an incredible richness to each bite, and the icing just pushes this dessert way over the top!
I mean, look at these slices, do they look healthy in any way, shape or form? Not at all. And everybody who tried these said they were amazing. I wrapped a slice for my dad and gave it to him on his way out the door for work, he texted me later saying "Your PB cake was absurdly delicious. Bakery worthy!"
I DARE you to eat just one slice!
Chocolate Chip Peanut Butter Pound Cake: [high fiber, high protein]
(makes one large loaf)
240g (2 cups) Whole Wheat Pastry Flour
30g (6 tbs) Whey Protein Concentrate
1+1/2 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Salt
227g (1 cup) Plain, Nonfat Greek Yogurt
128g (1/2 cup) Natural Peanut Butter (I used PB with no sugar/salt/oil added)
3/4 cup Egg Whites (I used whites from a carton)
63g (3 tbs) Pure Maple Syrup
62g (1/4 cup) Unsweetened Applesauce
48g (1/4 cup) Sucanat (or dry sweetener of choice)
4 tsp Stevia Extract
2 tsp Vanilla Extract
1 cup Semi-Sweet Chocolate Chips
Peanut Butter Icing: (see notes)
30g (1 scoop) Vanilla Protein Powder
84g (1/4 cup) Pure Maple Syrup
16g (1 tbs) Natural Peanut Butter (no sugar/salt/oil added)
1. Preheat oven to 350 degrees Fahrenheit and spray one 9x6" loaf pan (see notes) with cooking spray.
2. In a large mixing bowl, whisk together the yogurt, PB, egg whites, maple syrup, applesauce, sucanat, stevia and vanilla.
3. In a medium-sized bowl, whisk together the flour, whey protein concentrate, baking powder, baking soda and salt. Dump over the wet ingredients and gently fold together. Fold in the chocolate chips.
4. Pour into the prepared pan and bake for ~40 minutes, or until surface is firm to touch. Let loaf sit in pan for 5 minutes, then remove and transfer to a wire cooling wrack and wrap loosely with foil.
5. For the icing- in a small bowl, add the protein powder and top with the maple syrup and PB. Stir until incorporated and scoop over the cooled cake. Sprinkle with mini dark chocolate chips, then slice and serve!
1. I used a 9x5" loaf pan but it looked like the batter was going to overflow as it rose in the oven. Thankfully it didn't and firmed up instead, but if you want to let it bake without worrying, watching and biting your nails, go for the 9x6" pan :)
2. Top the cake with the icing right before serving, the icing is only good for one day. Feel free to use this white icing instead of the peanut butter icing if you don't have protein powder.
3. Keep cake at room temp for one day, any longer and I would refrigerate it covered.
I thought I'd do a little nutrition label showdown with a similar recipe. I compared the stats with Recipe Girl's Chocolate Chip PB Pound Cake. Prepare yourself!
Recipe Girl's nutrition label is on the left, Chockohlawtay's nutrition label is on the right:
(labels do not include icing)
Is that crazy or what? Chockohlawtay's recipe:
- has -160 less calories
- has 10g less fat (and less saturated fat too!)
- is lower cholesterol
- is lower carb (has less sugar)
- has more fiber and more protein
Did you notice that one small slice of the other recipe has a whopping 49g of sugar?
That's more than 1/4 cup... per slice! Craaazaaayy.
So, do I even have to tell you that a slice (or two) of my cake is totally allowed for breakfast?
Breakfast worthy stuff, right here.