gluten free peanut butter-coriander snack cake 

1 cup peanut butter powder (or peanut flour), not packed
1 ts baking powder
¼ ts baking soda
¼ ts salt
1 ts coriander
1 large egg, room temp
½ cup sugar
½ half & half or whole milk
½ cup peanut butter (creamy or chunky) I used an all-natural pb
8 TB unsalted butter, melted & cooled
1/2 ts pure vanilla extract

Preheat oven to 350 degrees.
Lightly grease an 8 - 9" cake pan and line the bottom with parchment. (I’m certain a loaf pan would work too, just might need to bake it longer).
In a bowl, whisk together the flour, baking powder, baking soda, coriander, and salt.
In another larger bowl, whisk the egg, sugar, half & half, melted butter, peanut butter and vanilla. Next add in the dry mixture, and mix until just combined.

Pour into prepared pan, and bake about 18-25 minutes.
You’ll know the cake is done when the middle no longer jiggles, and the edges are golden brown.
Let cool in pan at least 30 minutes.
This is a delicate cake, so use some caution when turning it out onto plate to slice.
Makes about 6-8 slices depending on how you slice them.