Happy National S’mores Day! To celebrate, I’m bringing you this gooey and decadent S’mores Skillet Cake with an extra kick of protein thanks to some whey protein powder and black beans. Yep, fo real. Black beans work really well in cakes and brownies…what I love about them in this recipe is that they make this skillet cake almost like a skillet lava cake. It’s moist but light around the edges and gooey and delicious towards the center! And since there are no eggs in this recipe, you don’t have to worry about eating cake batter that isn’t fully cooked:)
If you want to make this skillet cake a little more brownie-like, you can just skip out on the baking powder. Don’t forget to pick up a cute little skillet like this one to bake your cake in! While you’re at it, grab a kitchen torch so you can toast your marshmallows without firing up the broiler in your oven. This is a great dessert to keep summer going even after the bonfires and fireflies are long gone…but I can’t say I’ll be sad to see the 100 degree days of Texas summer go away! Cheers to fall 😉
S'mores Protein Skillet Cake
- 2/3 cup low sodium black beans drained and rinsed
- 1 scoop Cellucor Molten Chocolate Whey protein
- 3 tbsp Enjoy Life mini chocolate chips
- 2 tbsp dutch cocoa
- 1 tsp baking powder
- 1/4 cup maple syrup
- 1/4 cup Skippy Natural Creamy Peanut Butter melted
- 1 1/2 tbsp coconut oil melted
- 3 tbsp unsweetened vanilla almond milk
- 1 tsp vanilla
- 1/4 tsp cinnamon
- Pinch of salt
- 1/4 cup marshmallow fluff
- 1/2 cup miniature marshmallows
- 1 Honeymaid Low Fat Graham Cracker crushed
- Optional: melted chocolate chips for drizzling
Pre-heat oven to 350 degrees. Grease a 6.5" cast iron skillet with coconut oil and set aside.
Combine black beans, maple syrup, peanut butter, coconut oil, almond milk, and vanilla in a food processor or powerful blender. Blend until smooth, then add all remaining ingredients except chocolate chips.
Remove batter from food processor and fold in chocolate chips. Scoop batter into greased skillet and spread evenly. Top with a few extra chocolate chips if desired and push down slightly into the top of the batter.
Bake at 350 degrees for about 20 minutes or to desired done-ness. (A couple minutes less will yield a more lava cake-like center and a few more minutes will yield a less gooey center.)
Allow cake to cool for several minutes, then top with marshmallow fluff and miniature marshmallows. Toast using a kitchen torch, then top with graham cracker crumbs and melted chocolate, if desired, before serving.
To make this more brownie-like, skip the baking powder!
I used this cast iron skillet.