#masonjarcake

Cake in a Jar!

What you’ll need:

cake mix of your choice and the ingredients to make it of course, mason jars (the pint sized ones), non stick cooking spray, and frosting (only if you want to.)

first, preheat oven to 400 degrees. The box probably says 350, but obey me. make the cake batter how the box says to make it. Then spray the inside of the jar with the nonstick cooking spray. Fill the jar with the batter at about half way full. That will give it space to rise, and trust me, it rises. put the jars in a cake pan to keep them from spilling into the oven. Bake for 30 or until you can put a knife in it all the way to the bottom and it comes out clean.

While those jars are in the oven, get some water boiling and place the lids to the mason jar in them, not the screw part, just the lid. That will sanitize them as well as prep them to be sealed. Once your cakes are finished, immediately begin putting the lids on them, drying off the bottom right before you put them on. (common sense would tell you to use tongs to remove the lids from the boiling water one at a time, but I know that not everyone was blessed with common sense) 

As the cakes cool, you might hear a popping noise. That’s okay. That just means you did a good job sealing the cakes. You also might notice the cake pulling away from the jar, that is also okay.

Zain’s Peanut Butter & Chocolate Chip Cake For One

Are you ready for the easiest cake you will EVER make?

For those of you dying for a healthy sweet treat but don’t even know where the oven pre-heat button is, this recipe is your saving grace. Oh, did I mention it’s a peanut butter & chocolate chip cake? AND I haven’t even got to the best part yet, no matter how bad your baking skills are, this cake will turn out moist no matter what you do, so you will pretty much feel like a master baker.

Do I have your attention yet?

Thought so.

*You will need a small 250ml mason jar for this recipe (most glass jars will work too)

Ingredients:

21/2 Tbsp Chunky Organic Peanut Butter

2 Tbsp Gluten-Free Oats OR Coconut Flour

1 Egg White OR Flax Egg (1 Tbsp Flax +1 Tbsp Warm Water set aside 5 mins)

2 Tsp Gluten-Free Baking Powder

1/2 Tbsp Coconut Butter/Coconut Oil OR 1/8 Cup Pumpkin Puree

Pinch Himalayan Crystal Salt

1 Tsp Natural Vanilla

10-12 Drops Vanilla Creme Stevia OR Sweetener of Your Choice

1 Tbsp Unsweetened Almond Milk OR Milk Of Your Choice

2 Tbsp Unsweetened OR Sugar-Free Raw Chocolate Chips OR Chunks

Directions:

1. Set a large pot of water to boil.

2. Blend all ingredients except chocolate chips in a food processor or magic bullet.

3. Pour blended batter into mason jar and stir in the chocolate chips. Cover.

4. Place the entire jar into the pot of boiling water and boil on high for 35-40 minutes.

5. Remove from heat and use tongs to pull the jar out of the water. Use a cloth to unscrew the lid and enjoy the most delicious peanut buttery, chocolatey moist, melt in your mouth cake ever!!

*Note: I like to divide into two servings and top with extra peanuts, chocolate chips and coconut whip.

Oh, and if you want to make them for your friends, just follow the same procedure or boil a larger pot of water and cook up to three cakes at once!