- 2 cups whole wheat flour
- 2 teaspoons baking powder
- ½ cup honey
- ⅓ cup unsalted peanut butter
- 1 large egg
- 1 cup skim milk
- ¼ cup chopped unsalted peanuts
Preheat the oven to 350°F. Grease two 8 or 9 inch round cake pans with vegetable spray and dust with flour. Stir together the flour and baking powder in a bowl and set aside. In a large bowl, cream together the honey and peanut butter with an electric mixer or wooden spoon. Beat in the egg and milk. Add the dry ingredients to the wet ingredients and mix until smooth.
Pour the batter into the cake pans. Sprinkle the top with peanuts. Bake for 25 to 35 minutes, or until a toothpick inserted into the middle of the cakes comes out clean.
Cool to room temperature before slicing and serving. Store in an airtight container for up to 3 days, or wrap well and freeze for up to 2 months. Thaw before serving.
Salivating’ serving suggestion: These cakes can be frosted, either singly or as a layer cake.
- One 8-ounce package low-fat cream cheese, softened
- 3 tablespoons carob powder (can be found at health food markets)
- 1 tablespoon pure vanilla extract.
Combine all ingredients in a bowl and beat until smooth.
Find other great recipes in the Three Dog Cookbook.