Happiness is taking part of one recipe and part of another recipe and putting them together to make Chocolate Peanut Butter Cake recipe. Happiness is having your cake and eating it too because of the low sugar content. Happiness is a cup of coffee with this cake. Really, this whole post and all that is included is really very happy.
Unless you can’t have dairy or gluten or nuts. Then this post really just stinks.
But for the wheaty, milky, nutty (you know who you are) people out there, we shall enjoy this cake on behalf of our dairy free, gluten free, and nut free friends. We’ll feel just a little bit bad that you can’t eat this with us, but we trust that you can take this idea and run with it. You’re good at adapting, right?
So Chocolate Peanut Butter Cake. This is amazing, and it only has 1/2 cup of sugar in it so if you want to eat it for breakfast, by all means, do it.
Here’s what I did:
I made this Chocolate Cake. When it cooled, I topped it with this Peanut Butter Cream Frosting. Everyone at our house loved this cake! (except for Malachi, who hates peanut butter – what is the matter with this child?)
Now, you can also bake this Peanut Butter Cake and top it with this Honey Sweetened, Low Sugar Chocolate Frosting for a variation of Chocolate Peanut Butter Cake. Again, happiness is taking part of one recipe and putting it with part of another recipe. (This concept does not apply to everything. Do not mix and match my Alfredo Sauce with Pasta recipe with Apple Butter or Barbeque Sauce. I should not have to explain this.)
Low Sugar Chocolate Cake
1 cup melted coconut oil
1 cup water
4 Tablespoons unsweetened cocoa powder
2 cups whole wheat pastry flour
1/2 cup sucanat
dash of sea salt
1 teaspoon baking soda
1/2 cup sour cream
2 eggs
In a large mixing bowl, stir together flour, sucanat, salt, and baking soda. Set aside. In a saucepan, bring oil, water, and cocoa to a boil. Pour liquid mixture into the bowl with the dry ingredient mixture. Stir well. Add sour cream and eggs, mixing well. Pour batter into a 9×13 inch baking pan. Bake in a 350° oven for 20-25 minutes or until a toothpick inserted in the middle comes out clean. Allow cake to cool completely before frosting.
Peanut Butter Cream Frosting
1/4 cup butter, softened
1/2 cup natural peanut butter, softened
8 ounces cream cheese, softened
1/2 cup heavy whipping cream
1 teaspoon vanilla extract
Liquid stevia
Whip together all ingredients until thick and smooth, sweetening with stevia to taste. Spread over cooled cake.
Mixing and matching rocks. Who’s a fan of chocolate and peanut butter? What’s the weirdest food combination you like to eat? I have no idea why I’m asking that.
Hi Laura, I have really enjoyed your website since I came across it a year or so ago. Recently the website has been appearing differently on my screen and I am not able to click on any of the ‘tabs’ to check out different categories/recipes. Not sure if this is just something with my computer or if your website has changed. Thanks for all you share with your readers. So much appreciated!
Nothing has changed on my site and it is all working well on my end. I’m not sure what the problem might be?! :)
I’m trying this cake recipe out in a crockpot lava cake recipe, and it made me wonder (without having time to look it up, since I was thinking this as I was making the cake), do you have an instant pudding recipe?! I’d love your site even more than I do now if you did!
Oh man. I wish I did! All the recipes I’ve found call for dry milk, which I’d rather not use. If I ever come up with one, I’ll share!
I was just curious why you try to avoid nonfat dry milk powder. I was under the impression whenever I use that, I am doing something healthy for my family. I’m learning so much from you! Thank you for taking the time to answer all of these posts! :)
Any idea how many cupcakes this would make? I was thinking of adding a cup of finely shredded zucchini, skipping the frosting and turning it into chocolate zucchini muffins.
Scratch that! After looking through your muffin recipies, I think I’ll try your chocolate chocolate chip muffins and substitute shredded zucchini for the chocolate chips.
But in case anyone else wants to know, I’d say it would make 18-24 cupcakes. :)
where do you find whole wheat pastry flour? Is it different from wheat flour or grinding your own from wheat berries? I can’t fun it at the store. :)
Whole wheat pastry flour is made from SOFT wheat berries instead of hard wheat berries. Typically I use “regular whole wheat flour” for everything – which is made from hard white wheat berries. But WW pastry flour (from soft wheat) is soooooo nice for muffins and cakes like this. It has the texture of white all purpose flour and makes such nice non-yeast items. Still, regular whole wheat will work – just not quite as well. :)
That looks incredible! I have a training all day Saturday to go to, and we are all asked to bring a snack. This may be just the thing.
Ohhh, gotcha. Where do you find it? Do you have to order it or is there a store I can buy it from? I’ve looked here but can’t seem to find it. Thank you for your help! :)
I order mine through my food co-op, Azure Standard. I would imagine (though I’m not sure because I don’t have one near me) that you can buy whole wheat pastry flour at a store like Whole Foods. Looks like you can also order through Amazon: http://www.amazon.com/gp/product/B000YFD2CE?ie=UTF8&camp=1789&creativeASIN=B000YFD2CE&linkCode=xm2&tag=wwwheavenlyho-20