Peanut Butter Chocolate Cake
A delicious and guilt-free dessert, this Peanut Butter Chocolate Cake is vegan and gluten-free, combining rich flavors and wholesome ingredients for a delightful treat.
Ingredients
Dry Ingredients
- 1 cup gluten-free flour Essential for the cake’s base.
- ½ cup cocoa powder For a deep chocolate flavor.
- 1 teaspoon baking soda Helps the cake rise.
- ½ teaspoon salt Balances the sweetness.
Wet Ingredients
- 1 cup almond milk For moisture and a subtle nutty flavor.
- 1 cup peanut butter The star of the show contributing richness.
- ½ cup maple syrup A natural sweetener that adds moisture.
- ¼ cup coconut oil Provides fat to keep the cake moist.
- 1 teaspoon vanilla extract Enhances sweetness and aroma.
Instructions
Preparation
- Begin by gathering all your ingredients and preheat your oven to 350°F (175°C).
- In a bowl, combine the gluten-free flour, cocoa powder, baking soda, and salt. Whisk until well integrated.
- In a separate bowl, mix the almond milk, peanut butter, maple syrup, coconut oil, and vanilla extract. Whisk until smooth.
- Slowly pour the wet mixture into the bowl containing the dry ingredients and stir until you achieve a smooth batter.
- Grease a cake pan with coconut oil and pour the batter into the prepared pan, smoothing the top with a spatula.
Baking
- Bake in the preheated oven for 30-35 minutes. Check for doneness using a toothpick.
- Once baked, remove from the oven and let it cool in the pan for about 10 minutes, then transfer to a wire rack.
Serving
- Slice the cake once cooled and serve as is or with your favorite vegan frosting.
- Enjoy every bite and share with friends and family!
Notes
Store in an airtight container for a couple of days or in the fridge for up to a week. You can also freeze portions for long-term storage.