peanut butter oat cake
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Have you ever visited Chocolate Covered Katies website? She makes some fabulous stuff. Pre-THM I made many lovely things from her blog. Since THM I have found that many of her recipes are so close to being on plan, that with minimal changes, they can work for us! I especially LOVE that she’s vegan, that makes the EGG FREE part especially easy!

I wanted a yummy treat for my husband today, he has been recovering from an illness and lost a few pounds and could stand the extra calories. I found this lovely little peanut butter cake recipe on her site and with a few changes, it is now a delicious THM crossover! I also made her frosting that is linked in her post. So easy!! (Sadly I am allergic to peanuts, so this isn’t for me, however I think any nut or seed butter would work great in here!)

You can find the original recipe here: Frosted Peanut Butter Snack Cake

These are my changes

* I used oat flour for the flour called for, same measurements
* 1/2 cup of sweet blend was plenty to sub for the 1 cup of sweetener she calls for. If you use any other sweetener, I would recommend using the full cup.
* I used a single serving size cup of apple sauce in place of the yogurt. This keeps this one dairy free as well!

I made it in a 9×13 cake pan and it came out a little thin, but still great. Husband and daughter were VERY happy with it! Their review was that it was delicious and they would definitely want it again!

I might try using a square cake pan next time and see if that results in a little deeper cake. Either way, we are happy and this cake will be made regularly around here.

Thank you Chocolate Covered Katie for your hard work and great recipes!

With Joy ~ Tina