Peanut Butter Chocolate Fudge Cake (Gluten Free)
I recently tried a Reese’s Peanut Butter Cup for the first time (shocking I know), and it was amazing! So good that it changed my opinion on peanut butter. Previously I wasn’t a big fan, but the combination of sweetened peanut butter with chocolate is just undeniably delicious.
I’ve been meaning to write up my chocolate fudge cake recipe for a while, but decided to combine it with a soft, flavoursome peanut butter frosting to make this decadent, crowd pleasing cake.
I took mine along to work with me and it was a hit with my colleagues. Fudgey chocolate cake and creamy peanut butter frosting always a winning combination.
The cake itself actually uses vegetable oil instead of butter, which I find makes it more moist. You could easily make it dairy free by using dairy free milk and dairy free butter for the frosting. I use xantham gum in all of my gluten free cakes which really does make a huge difference to the texture, so don’t miss this out unless you’re intolerant to xantham gum.
If you’re on Instagram, don’t forget to tag me @the.gfg so I can see your bakes!
Ingredients
For the cake:
350g caster sugar
235g gluten free self raising flour (I use Freee)
70g cocoa powder
3 eggs
1tsp vanilla extract
2tsp baking powder
235ml milk (or dairy free alternative)
235ml weak, hot coffee
117ml vegetable oil
For the icing:
225g unsalted butter (softened)
225g smooth peanut butter
375g icing sugar
1tsp vanilla extract
1-2tbsp milk
Method
Pre-heat the oven to 180°C.
In a large bowl combine the dry ingredients: the flour, sugar, cocoa powder, xantham gum and baking powder.
Whisk in the eggs, milk, oil and vanilla and combine. Then gently (so you don’t get hot coffee everywhere!) whisk in the coffee.
Grease two cake tins, and pour in the runny cake mix. Bake for 35 minutes or until the cake springs back when poked in the middle/a skewer inserted into it comes out clean. Once the cake is ready, leave to cool in the tins for 10 minutes before transferring to a cooling rack.
Meanwhile, make your icing. Beat the peanut butter and butter together with a wooden spoon until soft and combined. Gradually mix in the icing sugar and the milk, alternating between the two. Stir in the vanilla extract.
Once the cake is completely cooled, ice using the peanut butter frosting (and decorate with Reese’s if you like) and dig in.
Enjoy x
