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Recipes Desserts S’mores

S’mores Skillet Cake

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Author:

Erin

Published:

August 10, 2018

Updated:

August 10, 2018

This post may contain affiliate links. Please read my disclosure policy for details.

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 😉

4.50 from 2 votes

S’mores Protein Skillet Cake

Prep: 15 minutes mins
Cook: 20 minutes mins
Total: 35 minutes mins
Servings: 6 servings
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Servings: 6 servings

Ingredients

  • 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

Toppings

  • 1/4 cup marshmallow fluff
  • 1/2 cup miniature marshmallows
  • 1 Honeymaid Low Fat Graham Cracker, crushed
  • Optional: melted chocolate chips for drizzling

Instructions

  • 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.

Tips & Tricks

To make this more brownie-like, skip the baking powder!
I used this cast iron skillet.

Nutrition Information

Calories: 268kcal (13%), Carbohydrates: 31g (10%), Protein: 9g (18%), Fat: 12g (18%), Cholesterol: 6mg (2%), Sodium: 154mg (7%), Potassium: 148mg (4%), Fiber: 4g (17%), Sugar: 17g (19%)

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About Erin

Erin is the author behind Peanut Butter and Fitness. She started this website in 2013 as a way to keep track of her favorite healthier kitchen creations and meal preps. Today, she still loves playing with her food and camera while helping others strike a balance between indulgence and well-being.

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Hey, I’m Erin!

I like to describe PBF as a healthy eating blog with a dollop of indulgence. Here you’ll find high protein and veggie-packed meals with a side of cocktails and desserts.

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