I don’t know about you, but personally peanut butter & Nutella are two of my favourite spreads so what better than combining them both into a marble cake! Honestly don’t know why I haven’t done this yet. So tasty and very portable too!
Here is the recipe:
6-INGREDIENT PB NUTELLA MARBLE PROTEIN CAKE
(oil-free, macro-friendly)
MAKES: 16 pieces (per piece: Cal: 148, P = 6g, C: 23g, F: 4g)
INGREDIENTS:
Dry:
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1 3/4 cups self-raising flour
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1/4 cup protein powder ( I used @macr0mike PB cheesecake )
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1/2 cup coconut sugar
Wet:
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1/2 cup dates, pitted
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1/4 cup peanut butter ( I used @byronbaypeanutbutter )
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1 1/2 cups water
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1/3 cup vegan hazelnut spread ( I used @pana_organic )
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*Optional: 1 tsp vanilla
METHOD:
1. Preheat the oven to 160 ℃/ 320 ℉, fan-forced and line a loaf tin with non-stick paper.
2. Combine all the dry ingredients
3. In a blender, add all the wet ingredients, except for the hazelnut spread across the batter and blend until smooth. Pour this wet mixture into the dry and use a spatula to gently fold until no flour remains. Do not overmix.
4. Transfer the batter to the prepared tin. Dollop spoonfuls fo the hazelnut spread and use a knife to draw lines through the batter to create the swirl effect. Bake in the oven for 20-25 minutes until a knife inserted comes out clean
5. Allow the loaf to fully cool before cutting
**Storage tips: in an airtight container in the fridge for up to 5 days or in the freezer for months.
Enjoy! I hope you guys give it a go and don’t forget to tag me or send me pics if you do 🙂