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Chocolate peanut butter cake
Prep Time
10 mins
Cook Time
30 mins
 

(Gluten-free, dairy-free, no refined sugar)

Servings: 12
Ingredients
  • 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
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. Frost each layer with any flavor/type of frosting desired.

Recipe Notes

To make this corn-free:
Substitute the 4 tsp baking powder for 3 tsp baking soda and 1 tsp cream of tartar.