When it comes to chocolate and peanut butter, I may have a problem. First there was the oatmeal, then the pancakes, and now a full-blown cake. These flavors are so irresistible together that my addiction might start to get out of hand. I guess we can let this last one slide, but if you see me making another chocolate peanut butter recipe in the near future, you might want to think about staging an intervention…
This cake itself is a basic, low-fat chocolate variety (adapted from Happy Herbivore Light and Lean) which is fairly healthy-tasting and even a little dry. But that’s a good thing – the subtle chocolatey fluffiness of the cake is the perfect backdrop for the real star: an incredible chocolate peanut butter icing that you can make with only real ingredients in under two minutes. By itself, this icing is one of my all-time favorite desserts. Don’t tell anyone, but sometimes I just eat it by the spoonful or refrigerate in cupcake liners until I have peanut butter cups. Like I said: intervention.
Kidding aside, I’m actually very happy with the nutritional profile of this cake. No, you might not want to make a steady diet out of it, and it does have some sugar and fat, but you’d be hard-pressed to find a cake with more nutrients that tastes this good.
Makes 9 servings
- 1 1/4 c whole wheat flour
- 1/4 cup cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- Pinch of salt
- 1 cup non-dairy milk
- 1/2 cup brown sugar or Sucanat
- 1/4 cup apple sauce
- 3 tablespoons coconut oil
- 2 tablespoon balsamic vinegar
- 1 tablespoon vanilla extract
- 2 tablespoons coconut butter
- 2 tablespoons peanut butter
- 2 tablespoons maple syrup
- 1 1/2 tablespoons cocoa powder
- 1-2 teaspoons coconut oil
- Pinch of salt
Preheat the oven to 375º F
In a large mixing bowl, sift together the dry ingredients (flour, cocoa powder, baking soda, baking powder, and salt). Sifting is important here because it removes any clumps in the flour or cocoa powder and integrates the ingredients much more consistently, yielding a fluffier cake.
In a separate bowl, combine the wet ingredients (non-dairy milk, sugar, apple sauce, coconut oil, vinegar, and vanilla) and whisk together until fully incorporated. And yes, sugar counts as a wet ingredient; by dissolving it in the liquid first, it prevents the mixture from activating too much gluten, again, yielding a fluffier and less rubbery cake.
Slowly pour the wet ingredients into the dry and gently mix together. Do not over mix the batter, simply whisk or fold together a few times until most of the dry/wet ingredients have been mixed (a few small clumps are okay). Then add this to a lightly-oiled 8×8 inch pan and cook for about 20-25 minutes, or until a toothpick comes out clean.
Step Four: The Icing
Meanwhile, make that icing! It’s so simple, all you need is approximately equal parts coconut butter, peanut butter, maple syrup, and cocoa powder. I typically don’t even measure and just taste as I go along. To make, simply combine all the ingredients in a bowl and use a double boiler (or even the microwave) to slowly warm the ingredients. This should melt into a smooth liquid consistency that will quickly solidify at room temperature (and make excellent peanut butter cups). But when used for icing, I often add 1-2 teaspoons of coconut oil to give it an extra smooth and rich consistency.
Remove the cake when done, allow to cool, and simply spread the warm icing over the cake and enjoy! I don’t know how long it will keep (refrigerated) because I’ve never had leftovers for long enough to find out. That intervention is starting to sound like a good idea…