TL/DR – Chocolate Peanut Butter Snack Cake. This is a healthy cake you won’t feel guilty about feeding kids. It has beans, squash, coconut sugar, cocoa and powdered peanut butter. –
Not every healthy choice has to be rewarded, but it is nice to have something in the freezer to offer as a treat for the picky eater who tries something new or finishes off a whole plate of a food outside their comfort zone.
This healthy snack cake is the ticket. I know it sounds bizarre to bake with beans and vegetables, but the result is a nice, slightly dense, sweet, moist cake that tastes decadent. Also, there are mini-chocolate chips and really, what kid can resist that?
Start by blending pinto beans with some milk and oil, then whisk in an egg and vanilla.
Stir in summer squash that has been shredded on the finest setting.
The dry ingredients include white whole wheat flour, cocoa, and powdered peanut butter. Yes! Finally powdered peanut butter exists, it’s readily available at the grocery store and it is wonderful!
Serve the cake as soon as it’s cool enough to handle. Cool it completely if you plan to freeze slices between pieces of parchment paper in a freezer bag. To defrost a slice, microwave for about 30 seconds and allow to cool.
For another healthy snack cake for kids, try Chocolate Banana Bread or Chocolate Beet Bean Banana Cake.
Chocolate Peanut Butter Snack Cake
This is a healthy snack cake made with beans and squash. It is moist and delicious.
Ingredients
- 1 1/4 c yellow squash, shredded on the finest setting and not drained, about 1 medium squash
- 1 c canned pinto beans, rinsed and drained
- 1/4 c milk or unsweetened soy milk
- 1/4 c canola oil
- 1 egg
- 1 t vanilla
- 1 c coconut sugar
- 3/4 c white whole wheat flour
- 1/3 c powdered peanut butter
- 1/4 c cocoa powder
- 1 t baking soda
- 1/2 t salt
- 2/3 c mini chocolate chips
Directions
- Step 1 Preheat the oven to 350 degrees F and spray an 8×8 inch glass baking dish with cooking spray.
- Step 2 Shred the squash and set it aside.
- Step 3 In a blender or a small food processor, blend the beans, milk and canola oil. Scrape the sides down and blend again.
- Step 4 Place the bean mixture into a large bowl, scraping it all out of the blender or food processor with a spatula.
- Step 5 Whisk the egg and vanilla into the bean mixture.
- Step 6 Stir in the baking soda, salt, coconut sugar and the squash.
- Step 7 Add the flour, powdered peanut butter, cocoa powder and the mini chocolate chips and stir until incorporated.
- Step 8 Pour the batter into the greased dish and bake for 35 – 40 minutes or until a toothpick comes out clean from the center. Allow to cool for at least 15 minutes before serving.
