Hallelujah, this peanut butter cake has less sugar than most breakfast muffins! This isn’t difficult, of course, because who decided it was a good idea to stir a bunch of sugar, corn syrup, and white flour together and call it “breakfast?” My apologies to all the donuts, poptarts, and poofy-puffs out there who just got their feelings hurt. It’s really not your fault.
Indeed, not only do I serve this for desserts or snacks, I have been known to serve it for breakfast.
Now I know what you’re thinking. “This girl makes cake for breakfast all the time!” Okay fine. You caught me. (Other breakfast cake recipes: My Original Breakfast Cake and Pumpkin Breakfast Cake)
We do quite a few breakfast cakes around here, and I keep inventing more ideas. This is because breakfast cakes are easy and filling. My current favorite way to make breakfast is to bake a cake the night before, frost it with stevia sweetened frosting, then wake up to a ready-made meal. Pull out applesauce and fresh berries, and breakfast is served.
Here’s a little known secret about muffin and quick bread recipes: The batter can usually be spread into a 9×13 inch pan and baked into a cake. If you sub out white flour with whole wheat, replace the large amount of white sugar for a smaller amount of sucanat or honey, you have yourself a delicious and fun breakfast.
Serve meat or eggs with your cake if you need additional protein to start your day. Always serve fruit with your breakfast. (Sometimes I’m bossy.)
Low Sugar Peanut Butter Cake
- ¼ cup butter
- ¼ cup peanut butter
- ½ cup sucanat
- 2 eggs
- 1 cup buttermilk
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon vanilla extract
- 1½ cups whole wheat flour
- In a small saucepan, melt together the butter and peanut butter.
- Stir melted mixture into the sucanat.
- Add eggs, buttermilk, baking soda, baking powder, and vanilla.
- Mix well, then stir in flour and mix until smooth.
- Pour batter into a 9x13 inch baking dish.
- Bake in a 350° oven for about 25 minutes or until a toothpick inserted in the middle comes out clean.
- Allow cake to cool before frosting.
Peanut Butter Cream Frosting
1/4 cup butter, softened
1/2 cup natural peanut butter, softened
8 ounces cream cheese, softened
1/2 cup heavy whipping cream
1 teaspoon vanilla extract
Liquid stevia
Whip together all ingredients until thick and smooth, sweetening with stevia to taste. Spread over cooled cake.
Before anyone else can say it, I’m going to. “Did you see how much fat is in that frosting?!?!”
Mm-hmm. If it isn’t obvious to you by now by reading posts from this butter and coconut oil loving girl, it should be very clear to you how important I believe it is to eat plenty of healthy, real fats. Our brains need fat to thrive! (Why yes I have researched this for hours and hours.) It just so happens I’m nourishing my brain by eating this cake with a thick layer of frosting.
The low amount of sugar in this cake (which I cut into 24 pieces, by the way) combined with whole grains and healthy fats makes for a very nourishing treat. In case you’re wondering, the reason I use cream cheese and cream in my stevia sweetened frosting recipes is because when whipped together, those cream products provide bulk (taking the place of three cups of powdered sugar). Also – it’s cream cheese and cream! Does life get any yummier?
So there you go. If you haven’t served cake for breakfast yet, do this. Tell your kids I said, “You’re welcome.”
What’s your breakfast cake status? Tried it yet?
