Wednesday, August 19, 2015

Tasty Tuesday #1- Gluten-free, Egg-free Peanut Butter Cake

So our usual manicness was quadrupled over the last week or so, and since I'm not organized enough to have my posts written beforehand, Manic Monday has come and gone....twice. In order to apologize for this unfortunate lapse, I'm introducing Tasty Tuesday (eeer....Wednesday, sorry got back from Fairbanks late), the occasional treat.
Yummy, even on a not-so-elegant papertowel!


One of my absolute favorite things in the world is peanut butter. I eat it almost everyday, usually in a bowl with banana and a little handful of chocolate chips. One day I was really wanting peanut butter cake with chocolate frosting and searching online resulted in nothing I could use (gluten-free and egg-free). So the experiment began. The result was a fantastically delicious and fluffy peanutty cake that I dream about. I made two...sending one on the mail plane to Chicken, Alaska for a birthday surprise and keeping the other for me, I mean us. It is so good I couldn't resist having a piece in the early morning light with my coffee and Bible devotion. 

A few things I've learned about gluten and egg free baking: 1. You need a bit more fat than normal baking. B. Nicole over at www.glutenfreeonashoestring.com has great DIY flour blends. I almost always us her Better Than Cup4Cup blend for baking. 3. Going by weight rather than measuring cups  is almost a must. The few times I've just used a measuring cup to save time resulted in good but not excellent baked goods. It's worth it to me to spend the $15 for a digital food scale to have excellent desserts. Now to the recipe:

Gluten-free, Egg-free Peanut Butter Cake

315 grams gluten-free flour blend (I used Nicole's Better Than Cup4Cup blend here)
1 T. baking powder
1/4 t. salt
3/4 cup peanut butter
1/4 + 1/8 cup butter (should've weighed but didn't, now it's 6 in the morning and I"m not up for math!)
265 grams sugar
2 tablespoons ground flaxseeds in 6 tablespoons water (let sit until gelatinous
247 grams milk

Preheat oven to 350 degrees.  In a small bowl, blend flour, powder and salt.  In another bowl, cream peanut butter, butter and sugar together.  Add flaxseeds and mix well. Alternate adding dry ingredients and milk until blended.  Bake for 30-35 minutes or until toothpick test is passed.

I frosted this cake with the recipe from the side of the Hershey's cocoa powder canister.  It's become one of my favorites!

Hershey's Perfectly Chocolate Frosting

1/2 cup (1 stick) butter or margarine-softened
2/3 cup HERSHEY'S Cocoa
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract

Hershey says to melt the butter...I don't do that.  I cream the butter, cocoa, and powdered sugar together.  Then add the milk and vanilla.  

 Enjoy for a birthday party or breakfast!

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