CHOCOLATE PEANUT BUTTER CAKE
Serving: 10 Persons
Difficulty Level: Medium
Time Required: 35 mins
Ingredients
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
- Salt
For Frosting
- 1 cup Butter
- 2 cups powdered sweetener – Erythritol
- 1 cup Peanut Butter powder
- 1 tsp Vanilla Extract
- 4 tbsp Almond Milk
Preparation
For The Cake
Step 1
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.
Step 2
Stir together peanut butter powder, sweetener, cocoa powder, baking powder, baking soda, and salt in large mixing bowl.
Step 3
Add eggs, coconut cream, coconut oil, and vanilla extract to the dry mixture. Beat with an electric mixer on medium speed about 2 minutes.
Step 4
Pour batter evenly between the two cake pans.
Step 5
Bake for 25 minutes or until toothpick inserted comes out clean and cake tests done.
Step 6
Cool on racks for about 10 minutes, then remove cake from pans and cool on rack completely before frosting.
For Frosting
Step 1
Beat butter in large mixing bowl until light and fluffy.
Step 2
Add powdered sweetener, peanut butter powder, vanilla extract, and half the almond milk.
Step 3
Beat on low speed until blended. Then beat on high speed, adding in remaining almond milk as needed to get desired consistency.