5-Minute Chocolate-Peanut Butter Marble Cake (Low-Fat w/ Gluten-Free Option)

This is a really soft cake recipe and is quite reminiscent of Chinese Steamed Cakes. It is also low-fat, lightly slight and full of choco-peanutty flavor. With a denser peanut butter mix to add to the cake for swirling, it is easier to control and makes it so surprising when you cut into the cake. Its sure to be a hit and is especially good with extra crunchy peanut butter.

(Chocolate Cake Batter Ingredients)

• 1/2 cup of White Whole Wheat (or whole grain flour mix)
• 1/4 cup Cocoa Powder
• 1/4 cup of Raw Sugar
• 2 tsp of Stevia
• 1 tsp of Vanilla Extract
• 1/2 tsp of Organic Canola Oil
• 1/2 cup-3/4 cup of Rice Milk

(Peanut Butter Swirl Ingredients)

• 2 tbl of Low-Fat Peanut Butter
• 1/4 cup of White Whole Wheat (or whole grain flour mix)
• 4 tbl of Raw Sugar
• 2 tsp of Vanilla Extract
• 2 tsp of Stevia
• 1/4 tsp of Turmeric
• Enough Water to make a thick batter

(Directions)

• Mix your cake ingredients together as you normally would and (making sure that the chocolate batter is quite liquidy but has a feel. Pour into a microwave-safe dish.
• Mix your peanut butter swirl ingredients in a different bowl, then spoon it batter into the middle if the cake batter. Take a fork or knife and cut through it to swirl it through the cake.
• Put it into the microwave for about 2 minutes and 15 seconds, check. If that side is done you may need to flip it over to cook the other for another 2 and 1/4 minutes to have the full steamed cake effect.
• Enjoy!