A deliciously moist and fudgey chocolate peanut butter cake with a rich and caramely peanut butter frosting. Vegan, gluten-free, and oil-free recipe.
*My bananas weighed 311 gr before peeling / 195 gr once peeled.
**Sweet sticky rice flour is also known as glutinous rice flour (it's 100% gluten-free despite the name) or as Mochiko sweet rice flour. You can usually find it either in the baking section or in the Asian products aisle of larger grocery stores, or online. It helps to make the cake more springy and light.
***I line mine by placing a circle of parchment paper that's the diameter of the bottom of the pan inside the pan. Then I line the sides with strips of parchment that are just slightly taller than the cake pan or same height. The oil helps to keep the parchment paper in place. The parchment circle on the bottom helps to get the cake out of the pan more easily. The side lining is optional (I just like to do it because my 6" pan is aluminum).
****Note: I recommend stirring the frosting mixture by hand because electrical appliances can very quickly heat up the mixture and cause the sugar and oils to begin separating from one another.
Keywords: Chocolate Peanut Butter Cake (Vegan, Gluten-Free, Oil-Free)