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GF Vegan Chocolate Peanut Butter Frosted Cake

Chocolate Peanut Butter Cake


  • Author: Audrey @ Unconventional Baker
  • Prep Time: 25 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 6" cake
  • Category: cake
  • Method: baked
  • Cuisine: dessert

Description

A deliciously moist and fudgey chocolate peanut butter cake with a rich and caramely peanut butter frosting. Vegan, gluten-free, and oil-free recipe.


Ingredients

Cake — Wet Ingredients:

Cake — Dry Ingredients:

Peanut Butter Frosting:

  • ¼ cup smooth natural peanut butter
  • 3 tbsp dark maple syrup
  • 2 tbsp unsweetened almond milk (or another plant milk)
  • 1 tsp pure vanilla extract
  • ¼ tsp salt

Optional Topping:

  • Mini vegan dark chocolate chips, cacao nibs

Instructions

  1. Preheat oven to 350F. Lightly oil a 6″ cake pan and line with parchment paper***. Set aside.
  2. Process all wet cake ingredients in a food processor until smooth. Add dry cake ingredients and process everything to combine. Transfer this mixture into the prepared pan. Tap the pan down on the counter several times to release air bubbles.
  3. Bake in a pre-heated oven for 43-45mins, until a skewer inserted in the center comes out dry. Then cool on a wire rack for 10-15 mins in the pan, after which point you can take it out of the pan and leave the cake to cool fully on the wire rack.
  4. While the cake is cooling, prepare the frosting by placing all frosting ingredients in a bowl and stirring the mixture by hand together with a spoon until it’s fully smooth (takes a min or two).****
  5. Once the cake is fully cooked, frost, sprinkle with toppings if desired, serve and enjoy!

Notes

*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.

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