I most definitely need to invest in a large bundt cake tin…and if I hadn’t had the most expensive week of my life so far I’d hope on out and buy one now!
Empty bundt…
These little peanut butter and jelly bundt cakes made with high protein peanut flour are one of my favourite to date. You might think to yourself… “but she hasn’t posted any before?” and you’d be right. But ever since I got them a couple of weeks back I’ve been bundt baking crazy. These are just the first I’ve had a chance to post!
The centre is a beautifully simple naturally sweet fresh raspberry chia jam…each one topped off with a dollop of Meridian All Natural Peanut Butter.
Topped with peanut butter!
The bundt cakes themselves are incredible, even without the filling and peanut butter cap! The peanut flour shines through, the ripe banana sweetening them just perfectly without the need for any additional sugar. I fell in love at first bite.
These beauties are ideal for a snack whatever time of the day, though I made my way through a couple of them at breakfast time; served up with fresh yoghurt and a side of fresh fruit, it’s a little luxury homemade breakfast!
They also keep perfectly in the fridge for up to 5 days; they might last longer but the last one was gone by day five so I can’t speak from experience 
I centre of the bundt cakes is offers a hollow of potential (hollow, hol…lot…you get it!?!)…Ok bad joke but it sounded so much funnier in my head! You could simply go with fresh raspberries in the centre if you don’t want to go down the peanut butter and jelly root. That said the chia seed jam is so incredibly easy to make you’d be mad not to give it a go.
A classic little bundt, less of the little though! Each one is perfectly sized to fill an empty tummy, wholegrain, gluten, dairy and sugar free…you will be mightily impressed I promise!
What’s your favourite bundt cake variation?
Peanut Butter and Jelly Bundt Cakes
Servings – 4 single serve medium bundt cakes
Preparation Time – 15 minutes
Cooking Time – 15 minutes
Ingredients
PB Bundt Cake
- 1/4 cup (30g) peanut flour
- 1/4 cup (30g) almond flour
- 1/2 cup (60g) wholegrain buckwheat flour
- 1/2 cup (60g) oat flour (ground from gluten free whole oats)
- 1.5 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp cinnamon (optional)
- 2 tsp vanilla extract
- 2 medium bananas pureed (approx. 1 cup pureed)
- 1/2 cup (125ml) almond milk
- 1 tbsp ground flax + 3 tbsp water (or use 1 small whisked egg)
Chia Jam Filling
- 1 cup (125g) fresh raspberries
- 1 tbsp chia seeds
- 1 tsp vanilla extract
- 1/2 tbsp maple syrup (optional)
*Peanut Butter to serve – 1 heaped tsp per bundt cake!
Directions
- Preheat oven to 180C (350F).
- Whisk together flax and water and set to one side for 15 minutes until “eggy”.
- Meanwhile sift together almond flour, peanut flour, buckwheat flour and oat flour with baking powder, soda and cinnamon.
- Blend together banana, almond milk and vanilla extract. Stir through flax egg.
- Add wet to dry and fold to combine.
- Divide the mixture between 4 bundt cases, leaving at least an inch in each for them to rise.
- Bake for 15 minutes.
- Mash the raspberries until almost smooth, stir in vanilla extract and maple syrup if your using it. Sprinkle in chia seeds, stir to ensure well incorporated and place in the fridge while the cakes bake.
- Remove and allow to cool on a wire rack in their cases for 15 minutes before gently popping out.
- Fill each bundt with a spoonful of the chia jam, top each with a dollop of all natural peanut butter and dig in!
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