Chocolate peanut butter cake
A gluten-free, dairy-free chocolate cake with using peanut butter instead of the traditional butter or margarine.
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!
- 1 1/2 cups raw sugar
- 1/2 cup crunchy peanut butter
- 2 cups gluten-free all-purpose flour
- 4 tsp baking powder
- 1/2 cup cocoa powder
- 5 eggs (separated)
- 1 tsp vanilla
- 2 cups almond milk
- Preheat oven to 350F and prepare 2 8" cake pans.
- Sift the flour, baking powder and cocoa together and set aside.
- Mix the peanut butter and sugar together and add in vanilla.
- Separate the eggs and add the yolks to the peanut butter mixture. Mix well.
- Slowly alternate adding the flour mixture and milk into the peanut butter mixture and mix well. It will be very liquid.
- Beat egg whites until stiff and gently fold into mixture.
- Pour into prepared pans and bake for 35-40 minutes.
- Once baked, turn out onto wire racks.
- Slice each cake in half and frost with any flavor/type of frosting desired.
- Substitute the 4 tsp baking powder for 3 tsp baking soda and 1 tsp cream of tartar.