Cooking with Powdered Peanut Butter and Powdered Milk

Question

So idk how unique my question is but... My friend has asked me to make him a protein cake for him to enjoy after the gym. He's trying to gain weight back after being pretty sick from Covid. We talked about chocolate or peanut butter, but we don't want this thing to taste like a protein bar. We just want a tasty cake that packs more protein in other flavorful ways. In my head I was thinking about a peanut butter cake, using powdered peanut butter and powdered milk as ingredients.... But then there's the moisture issue. I have coconut oil and I've thought about using a touch of liquid milk, too, or maybe even adding an extra egg yolk. A little bit of density is fine but I'm not going for a pound cake. And I'm going to layer this thing/top it off with chocolate french butter cream. I'm going for a Reese's idea and my friend is HYPED. He's even going to pay me for the trouble but I'm getting into the field of recipe developing I feel. 😅 Google doesn't seem to understand our goal here. Lol.

Hamna · Answer

recommendation to modify an existing recipe rather than starting from scratch—definitely saves time and frustration. Sally’s Baking Addiction sounds like a solid starting point! I’ll check it out. Thanks again for all the helpful ideas!

nARUTO1234 · Answer

OMG thank you SO much! This was really helpful!

Lori T. · Answer

I don't have a specific recipe, but I've baked using both those ingredients.  You can use the peanut powder to substitute for about 1/3 of the regular flour called for in a cake recipe.  After all, it is basically a type of flour, we just don't think of it that way.  As far as using the powdered milk, you could either use it dry to replace some of the liquid called for, and simply use water to mix.  You could also use it as a reconstituted liquid with a few tablespoons of extra powder mixed in.   Just be careful because you are mixing in milk solids, and could end up with a powdery mouthfeel due to undissolved solids.  I would suggest taking a look at the PBFit site to see recipes they developed using their own product, and consider a riff on one of those.  You could make peanut butter muffins with chocolate chips, still get the Reese's experience and have a good product.  I suggest you use an already developed recipe for either the chocolate or peanut butter cake, and work to modify that instead of the frustration of starting from nothing.  All the things you mention are useable in a cake of course- the peanut powder, the milk powder, the coconut oil, etc.  Perhaps have a look at the version made at Sally's Baking Addiction?  I made that for a child's birthday- it was a bit rich for my tastes, but it made a lot of 10 years olds happy.  And a fair number of adults, too.

Cooking with Powdered Peanut Butter and Powdered Milk

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