Low-Fat Peanut Butter Cake Recipe

Name: Low-Fat Peanut Butter Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CAKE:; 1 cup All-purpose Flour; 1 cup Whole Wheat Flour; 3/4 cups Sugar; 1/2 cups Brown Sugar; Dash Of Salt; 1/2 teaspoons Baking Soda; 1/4 cups Unsalted Butter; 1/2 cups Reduced-Fat Peanut Butter; 1/2 cups Water; 1/2 cups Unsweetened Applesauce; 2 whole Organic Eggs; 1 teaspoon Vanilla Extract; 1/2 cups Fat Free Or 1 % Milk; FOR THE ICING:; 1/4 cups Butter; 1/4 cups Skim Milk; 3 Tablespoons Reduced-Fat Peanut Butter; 7 ounces, weight Powdered Sugar; 1/2 teaspoons Vanilla

Servings: persons

FOR THE CAKE:
1 cup All-purpose Flour
1 cup Whole Wheat Flour
3/4 cups Sugar
1/2 cups Brown Sugar
Dash Of Salt
1/2 teaspoons Baking Soda
1/4 cups Unsalted Butter
1/2 cups Reduced-Fat Peanut Butter
1/2 cups Water
1/2 cups Unsweetened Applesauce
2 whole Organic Eggs
1 teaspoon Vanilla Extract
1/2 cups Fat Free Or 1 % Milk
FOR THE ICING:
1/4 cups Butter
1/4 cups Skim Milk
3 Tablespoons Reduced-Fat Peanut Butter
7 ounces, weight Powdered Sugar
1/2 teaspoons Vanilla

1
Preheat oven to 350u00b0F. Grease an 8 x 8 (or 15 x 13 if you have it) with nonstick cooking spray. In a large mixing bowl, mix together the flours, sugars, salt and baking soda. Set aside.
2
In a medium size sauce pan, bring butter, peanut butter and water to a boil, about 4 minutes. Remove from heat and add to the flour mixture, stir well. Add in applesauce, eggs, vanilla and milk, stir well.
3
Pour mixture into the prepared cake pan and bake for 25-28 minutes, or until golden brown and a toothpick inserted in the middle comes out dry.
4
While cake cools, prepare icing by bring butter, milk and peanut butter to a boil in the same saucepan (about 4 minutes). Gradually add in powdered sugar until mixture has thickened and is spreadable. Stir in vanilla.
5
Once cake has completely cooled, frost with frosting and garnish with chopped peanuts.
6
Recipe adapted from Gooseberry Patch.

1215

kcal

Calories

Fat

174

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: FOR THE CAKE:, 1 cup All-purpose Flour, 1 cup Whole Wheat Flour, 3/4 cups Sugar, and more.

Yes, Low-Fat Peanut Butter Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Low-Fat Peanut Butter Cake

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