I've only made this once but it was a hit and I've been asked to share this recipe, so here it is!
This isn't gluten free like most of my recipes, but I will next time I think try to make this with some other combination of flours to make it gluten-free. If you try it and it works, let me know. ;)
Chocolate Peanut Butter Cake
1/2 cup unsweetened Cocoa powder
2 cups Rice Flour
1 1/4 cups Spelt Flour
1 cup Agave Nectar
1 1/2 tsp Baking Soda
1/2 tsp Salt
1/2 cup tofu (soft or silken is best)
1 cup Almond Milk (or other non-dairy milk)
1 tbsp Vanilla Extract
1/2 cup oil
1/2 cup water
Preheat oven to 350℉. Lightly oil two round cake pans and set aside.
In a large bowl, combine the cocoa, flours, baking soda, and salt. Set aside.
In a food processor, blend the tofu, "milk," vanilla, agave, and oil until smooth. Pour into the bowl (the one with your dry ingredients) along with the water and stir together until well combined. Spread evenly between the two cake pans and bake for 30-35 minutes, or until a toothpick or knife comes out clean.
Let cool for 10-15 minutes before removing from pan. Cool completely before frosting.
While you're waiting for the cake to cool, make the frosting…
1/2 cup Peanut Butter
1 cup Almond Milk (or other vegan milk)
1/2 tbsp Vanilla Extract
1/2 cup Agave Nectar
In a food processor, blend all the ingredients until thick but smooth. You'll want to add a bit more water to reach your desired consistency, just don't make it too runny or it won't stay on the cake, or too thick and you won't be able to spread it. (sorry I didn't measure so I'm not 100% sure how much liquid I ended up using--next time I'll measure ;p)
Makes enough to layer up on both cakes with a little extra for you to eat yourself. ;)
Either makes 1 large, stacked cake, or two smaller cakes. Enjoy!
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