A gluten-free, dairy-free chocolate cake with using peanut butter instead of the traditional butter or margarine.

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So as you should all be aware by now, I have discovered that dairy and my stomach do not go that well together.  But peanut butter and my stomach go very well together.  Especially when paired with chocolate.  So I thought I’d take it upon myself to see whether I could substitute peanut butter in some of my favorite recipes that call for butter.  Start experiment … NOW!

I took my favorite chocolate cake recipe, handed down from Grant’s mother, and always a crowd-pleaser and did the substitution.  But it turned out pretty dry.  Still yummy, just dry.  Not like the moist texture that we’re used to.  So I tried again.  And this time made it into a big stack of cakes, with chocolate frosting in between layers and powdered sugar on top.  And I used raw sugar, instead of granulated sugar, so it’s kind of healthy, isn’t it?

Anyway, if you’re into chocolate cake and peanut butter, give this recipe a try and let me know what you think!

Chocolate peanut butter cake
Serves 16
Print
Prep Time
10 min
Cook Time
30 min
Prep Time
10 min
Cook Time
30 min
214 calories
35 g
58 g
6 g
6 g
1 g
93 g
64 g
20 g
0 g
4 g
Nutrition Facts
Serving Size
93g
Servings
16
Amount Per Serving
Calories 214
Calories from Fat 52
% Daily Value *
Total Fat 6g
10%
Saturated Fat 1g
7%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 58mg
19%
Sodium 64mg
3%
Total Carbohydrates 35g
12%
Dietary Fiber 2g
8%
Sugars 20g
Protein 6g
Vitamin A
2%
Vitamin C
0%
Calcium
13%
Iron
7%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 1/2 cups raw sugar
  2. 1/2 cup crunchy peanut butter
  3. 2 cups gluten-free all-purpose flour
  4. 4 tsp baking powder
  5. 1/2 cup cocoa powder
  6. 5 eggs (separated)
  7. 1 tsp vanilla
  8. 2 cups almond milk
Instructions
  1. Preheat oven to 350F and prepare 2 8" cake pans.
  2. Sift the flour, baking powder and cocoa together and set aside.
  3. Mix the peanut butter and sugar together and add in vanilla.
  4. Separate the eggs and add the yolks to the peanut butter mixture. Mix well.
  5. Slowly alternate adding the flour mixture and milk into the peanut butter mixture and mix well. It will be very liquid.
  6. Beat egg whites until stiff and gently fold into mixture.
  7. Pour into prepared pans and bake for 35-40 minutes.
  8. Once baked, turn out onto wire racks.
  9. Slice each cake in half and frost with any flavor/type of frosting desired.
To make this corn-free
  1. Substitute the 4 tsp baking powder for 3 tsp baking soda and 1 tsp cream of tartar.
beta
calories
214
fat
6g
protein
6g
carbs
35g
more
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