Chocolate Chip Cake (DF) (GF)
My birthday cake! Which I’ve been eating all week long!!!!
Comprised of my two favorite things, chocolate and peanut butter. I went back and forth this year about how I wanted to create this but I came to this cake idea - although it would also be good in a brownie form.
First, when I make any dessert I look for the way to make it with the LEAST amount of sugar, ZERO gluten and taste amazing to satisfy my cravings. That’s not always easy to do!
However, with some experimenting I think I was able to put together a pretty amazing cake that did all of those things!
The batter was my first test and I wanted it to be rich but also light and fluffy without being dry if that makes sense?
I started with the flour I had in the house - almond flour, all purpose Gluten Free Flour (containing tapioca starch and other various GF flours) and coconut flour. I decided to use the Mixed GF flour and the almond flour. Half and Half.
The rest was really simple just putting what I would normally put in a base cake, vanilla, baking soda, sea salt, egg and then I added some peanut butter and coconut oil to add in the moisture and the flavor!
The frosting was a bit trickier as I was really trying to keep the sugar content low and consistency thick - and not runny! Very hard to do when you’re not using powdered sugar and etc!
But we managed to get it! Very creamy, yet light and fluffy at the same time! Not too sweet - which I like!
1/2 cup peanut butter
2 tbsp coconut oil
1 tsp vanilla extract
1 cup almond flour
1 cup All Purpose Gluten Free Flour
1/2 cup chocolate chips
1/2 tsp baking powder
1/2 cup Diary Free Chocolate Chips - I love THESE
Blend ingredients together until smooth.
fold in the chocolate chips with a spoon. Mix well.
Pour into greased baking pan. In this case, I used an 8x8 round baking pan. Bake at 350 for 20-25 minutes or until lightly browned at the top.
Let cool for about 10 minutes. Dump the cake out of the pan bottom side up. Let cool another 5-10 minutes then frost the cake!
1/4 cup coconut cream/milk
2 tbsp coconut sugar
8 oz vegan (dairy free) cream cheese
1/2 stick unsalted organic butter OR Ghee
1/2 tsp vanilla extract
1 tbsp tapioca starch
1 cup soaked & rinsed cashews
First, start soaking the cashews. I only soaked these for about 20 minutes and they were great! Ideally an hour or two, but do what you can. They are more soft the longer you let them soak.
Blend dates, cashews, cream cheese, butter, vanilla, coconut sugar & coconut milk.
Depending on the consistency, add in tapioca starch little by little until it thickens to frosting consistency. You want it thick and creamy, not runny.
Once you have it to the consistency you want, refrigerate for about 20-30 minutes or while cake is cooling.
I hope you enjoy this as much as we did! I’d love to hear feedback if you tried it! TAG me on Instagram @AngieReneeFitLife or comment below if you try it!
Thank you for your support and following along!