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Categories:Viewed: 59 - Published at: 7 years ago
Ingredients
- 1/4 cups Peanut Flour
- 2 Tablespoons Evaporated Cane Juice, Or Granulated Sugar
- 2 Tablespoons Unsweetened Cocoa Powder
- 1/8 teaspoons Baking Powder
- 1/8 teaspoons Salt
- 3 Tablespoons Milk (I Used Unsweetened Vanilla Almond Milk)
- 1 Tablespoon Greek Yogurt Or Applesauce
- 1/4 teaspoons Vanilla Extract
- 1/2 Tablespoons Warmed Peanut Butter, For Drizzling
Method
- Preheat oven to 350°F. Lightly grease a 6 ounce ramekin or small bowl.
- Whisk together the flour, sugar, cocoa, baking powder, and salt in a small bowl. Stir in milk, yogurt, and vanilla extract until well-incorporated.
- Spoon batter into prepared ramekin and smooth the top.
- Bake until the sides and top are firm and cooked through and the center is gooey and undercooked, about 11-12 minutes (a toothpick inserted into the center of the cake should come out covered in raw batter!).
- Remove from the oven and run a knife around the outside of the cake, and carefully invert onto a plate. Drizzle with peanut butter.
