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Chocolate Cake with Peanut Butter Icing

Gluten-free Chocolate Cake:

2 cups gluten-free flour (we use pamelas brand all purpose)
2 cups coconut palm sugar
1/2 cup grass-fed butter, softened
1 tsp aluminum free baking powder
2 tsp baking soda
3/4 cacao powder
1 cup brewed organic coffee
1 cup coconut milk (or non-dairy milk of choice)
2 cage free eggs
1 tsp vanilla

Cream together the butter and sugar until well combined. Add one egg at a time. Add vanilla. Add flour, baking powder and baking soda. Mix well. Add coffee and milk. Mix until smooth. Pour into two greased 9 inch round pans. Bake for 20-25 minutes until toothpick comes out clean. Cool before icing.

Peanut Butter Icing:

3/4 cup of smooth peanut butter (or any nut butter of choice)
3/4 cup grass-fed butter, softened
1/3 cup raw organic honey
2 tsp vanilla
1/8 tsp salt

Mix peanut butter and softened butter together on high speed until fluffy whipped consistency. Then add in vanilla, salt and honey until well combined. Add icing to bottom layer, apply top cake round and use the rest of the icing to cover completely. Small portions people…It’s still dessert!

2018-03-09T11:28:31+00:00 Food, Recipes|