There’s a Cake the band and a Cake the dessert joke in here somewhere. I know it…
Preheat your oven to 350. Spray a mini springform pan or a muffin tin or a cake pan or whatever you’re using with some cooking spray. Set aside.
In a medium bowl, combine the protein powder, flours, baking powder, and salt. Since the almond flour and coconut flours can be a little chunky, make sure to either sift the flours or whisk them really well. Set aside.
In a standing mixer or some other electronic thing, cream the margarine and peanut butter with the Truvia. Add the maple syrup and mix thoroughly. Add the applesauce and vanilla. Mix mix mix. Add the soy/almond milk. Mix until smooth.
Slowly add the dry mixture to the wet, making sure not to over mix the two. When they are just smooth and incorporated, transfer the mixture to whatever baking vessel you’re using. If you’re using something like a muffin tin, bake for 20-22 minutes or until a toothpick comes out clean. If you’re using an actually cake pan, go for 25 minutes before you do the toothpick test. Remove from the oven and cool thoroughly before icing.
I made 2 small cakes that I then cut into two layers each and a few muffins. I think you could very easily get a nice thick big cake or a whoooole bunch of muffins.
To make the icing:
Cream the margarine and peanut butter in a standing mixer outfitted with a whisk attachment. Add the powdered sugar and powdered peanut butter and mix on high. Add the bit of milk and keep beating on high until you’ve got yourself a stiff-ish icing. Ice. Ice just as poorly as I did. Woohoo.