Chocolate Cake with Peanut Butter Glaze

A chocolate cake & frosting recipe compiled from a couple different sites. Have not made this yet, but dying to try!
Photo by Becky L.
Adapted from thefirstmess.com

PREP TIME

30

minutes

TOTAL TIME

80

minutes

SERVINGS

1

servings

PREP TIME

30

minutes

TOTAL TIME

80

minutes

SERVINGS

1

servings

Adapted from thefirstmess.com

Ingredients

  • cake-dry:

  • 1/2

    cup light spelt flour (I will sub oat, rice or almond flour to makes this gluten free)

  • 1/2

    cup whole spelt flour

  • 1/3

    cup cocoa powder

  • pinch of cinnamon

  • 1

    tsp instant espresso powder or finely ground coffee

  • 3/4

    tsp baking soda

  • 1/2

    tsp baking powder

  • pinch of salt

  • cake-wet:

  • 1/4

    cup muscovado sugar (or dark brown sugar)

  • 1/2

    cup cane sugar

  • 1

    cup cultured milk of some kind (kefir, buttermilk, cultured coconut etc or the aforementioned lemon juice curdling method)

  • 1/3

    cup melted coconut oil

  • 1.5

    tsp vanilla extract

  • peanut butter glaze:

  • 1/4

    cup peanut butter

  • 1

    cup powdered sugar

  • 2

    tsp maple syrup

  • a splash of vanilla extract

  • 3

    tbsp milk of your choice

Directions

Preheat the oven to 350 degrees F. Grease a loaf pan with some of the coconut oil. Line it with parchment paper and then grease the paper lightly as well. Set aside. Sift all of the dry ingredients into a large bowl. Push through any lumps of cocoa powder with your fingers. In a separate, smaller bowl combine all of the wet ingredients. Whisk to combine, making sure there are no demerara sugar lumps in the mix. It should be smooth. Add the wet ingredients to the dry ones in the large bowl. Gently mix everything together with a spatula until just combined. Pour batter into the prepared pan and bake for 45-50 minutes or until a cake tester/toothpick comes out clean. Remove from the oven and cool completely. Make the glaze: In a small bowl, combine the peanut butter, powdered sugar, maple syrup and vanilla. Stir with a spoon until the sugar is kind of mixed up with the peanut butter like a homogenous paste. It shouldn't become runny at all. You just don’t want too much loose powdered sugar in the bowl. Add the milk of your choice, stir a bit to get things going. Switch to a whisk and stark whisking firmly until a smooth glaze is achieved. It should make ribbons that last in the bowl when you lift the whisk. Assemble: Spread the glaze over the cooled cake and top with dried coconut, cacao nibs and chopped almonds if you like. Slice and serve :) Originally found this on Naturally Ella, who used peanut butter in the glaze - http://naturallyella.com/2012/12/06/chocolate-cake-with-peanut-butter-glaze/ She got the recipe from The First Mess - http://www.thefirstmess.com/2012/10/25/vegan-chocolate-cake-biscoff-glaze-recipe/ Image from NaturallyElla.com

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