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When it’s time for dessert, I’m not the best at sharing. Enter…cake for one!
This cake is a twist on PB&J with fresh strawberries instead of jelly. And I have to say, the texture and flavor are on point.
All you need are seven wholesome ingredients, an oven safe dish, and a bowl to mix. Plus, this cake is gluten free, dairy free and refined sugar free.
Tag me on Instagram @laurenslovelykitchen if you give it a try!
Mini Peanut Butter Strawberry Cake
Category
Breads/Cakes
Recipes
Serving Size
1 cake
Cook Time
25 minutes
Total Time
25 minutes
Ingredients
- 1 egg, at room temperature
- 3 TB coconut sugar
- 2 TB natural peanut butter
- 1 tsp avocado oil or melted coconut oil
- 1/4 cup almond flour
- 1/4 tsp baking soda
- 1 chopped strawberry + more for topping after baking
Instructions
- Preheat oven to 350. Grease a small ramekin or oven safe dish with coconut oil.
- In a small bowl, thoroughly combine egg, coconut sugar, peanut butter, and oil. Mix until completely smooth.
- In another bowl, whisk together almond flour and baking soda.
- Add dry ingredients to wet and stir. Stir in chopped strawberry.
- Spoon mixture into prepared ramekin.
- Bake for 25 minutes. Serve warm with extra strawberries and peanut butter.