Gluten Free Chocolate Peanut Butter Cake
Adapted from Smitten Kitchen
2 C GF flour mix (I used Gluten Free Mama’s Coconut Blend)
1 t xanthan gum
1 ½ C sugar
¾ C unsweetened cocoa powder
2 t baking soda
1 t salt
1 C olive oil
1 C sour cream
1 ½ C water
2 T white vinegar
1 t vanilla extract
Preheat oven to 350 F. Grease three 8 inch round cake pans or 1 large cake pan.
Sift the flour, xanthan gum, sugar, cocoa, baking soda, and salt. Add the oil and sour cream to the flour mixture then gradually beat in the water. Mix in the vinegar and vanilla until combined. Add in the eggs and mix well scraping down the sides of the bowl. Spread an equal amount of batter into each cake pan.
Bake for 35 minutes or until a toothpick inserted into the middle comes out clean. Allow them to cool in the pans before removing.
Peanut Butter Frosting
10 oz cream cheese at room temp
1 stick butter at room temp
5 C powdered sugar
1/3 C peanut butter
Beat the cream cheese and butter until light and fluffy. Add the powdered sugar one cup at a time scraping down the sides and mixing well after each addition. Beat on medium speed until light and fluffy then add the peanut butter and mix until blended.
Put the layer cake together using frosting to “glue” the layers together. Frost the sides and top of the cake and enjoy!
Take Smitten Kitchen’s advice and serve it in thin slices with a glass of milk.
Don’t you like my wrecktastic writing? Hubby loves the “I want sprinkles” cake on Cake Wrecks so I had to indulge him.