CHOCOLATE PEANUT BUTTER CAKE
Serving: 10 Persons
Difficulty Level: Medium
Time Required: 35 mins
For The Cake
- 2 cups Peanut Butter powder
- 1 cup Confectionery Powdered Sweetener – Erythritol
- 1/2 cup unsweetened Cocoa Powder
- 1 1/2 tsp Baking Powder
- 2 tsp Baking Soda
- 4 Eggs
- 1 can Coconut Cream
- 1/2 cup Coconut Oil
- 2 tsp Vanilla Extract
- 1 cup Butter
- 2 cups powdered sweetener – Erythritol
- 1 cup Peanut Butter powder
- 1 tsp Vanilla Extract
- 4 tbsp Almond Milk
For The Cake
Preheat oven to 350°F. Line bottoms of two 9-inch round cake pans with parchment paper. Lightly grease the parchment paper and sides of pan so cake will remove easily.
Stir together peanut butter powder, sweetener, cocoa powder, baking powder, baking soda, and salt in large mixing bowl.
Add eggs, coconut cream, coconut oil, and vanilla extract to the dry mixture. Beat with an electric mixer on medium speed about 2 minutes.
Pour batter evenly between the two cake pans.
Bake for 25 minutes or until toothpick inserted comes out clean and cake tests done.
Cool on racks for about 10 minutes, then remove cake from pans and cool on rack completely before frosting.
Beat butter in large mixing bowl until light and fluffy.
Add powdered sweetener, peanut butter powder, vanilla extract, and half the almond milk.
Beat on low speed until blended. Then beat on high speed, adding in remaining almond milk as needed to get desired consistency.