Chocolate Peanut Pudding Cake

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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?



 

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