Pb & Jam Skillet Cake

Ingredients

• 15 g coconut flour/ AP/ oat flour
• 12 g oat fibre (or 8g coconut/ AP/ oat flour)
• 30 g unsweetened soy protein isolate @myvegan
• 25-25g Erythritol/ other sweeteners
• 120 g water/ milk
• 2 egg white/ 1 egg (vegan: flaxegg/ fruit purée/ nut butter)
• 3 g vanilla extract
• 2 g baking powder
• Pinch of salt
• 60 g blueberries (half for mixing into the batter & half for placing on top)
• 10 g powdered peanut butter
• 15 g cream cheese (or vegan cc)
• 15 g water/ milk of choice
• Maple syrup/ honey/ sugar (optional: to taste)

Instructions

1. 1

   --- Method ---

2. 2

   Preheat oven to 190

3. 3

   Mix everything together instead of blueberries

4. 4

   Once batter form, mix in some blueberries

5. 5

   Mix cream cheese, pb2, water and sweetener (if needed) together

6. 6

   Spray ur baking tray/ skillet with oil and pour half of the cake batter

7. 7

   Add in Pb mixture in the middle

8. 8

   Pour remaining batter and place some blueberries on the edge

9. 9

   Bake for 18-22 mins (mine was 20 mins)

10. 10

    Cool down for a bit and serve!

11. 11

    --- Note ---

12. 12

    I’ve added around 25g erythritol and it appeared to be just right for me. Yet, for those who have really sweet tooth, u may wish to add more.

13. 13

    After experimenting numerous recipes with coconut flour, I think that mixing batter with water/ milk only will cause dry and somehow lumpy and separated texture (but normally u can oat flour are fine with water/ milk only)

14. 14

    Vegan protein n coconut flour are more absorbent than whey/ other flour so u may wish to add less liquid or more flour if using them