Vegan Gluten-Free Peanut Butter & Jelly Cake...Cakewhich!

       As the old saying goes, some things just go together like peanut butter and jelly…so wait, why haven’t we ever seen a PB&J cake before???  Well, I decided I had to do something to remedy that!  So to the kitchen I went to take the most classic combo and bake it into dessert form!  I am happy to introduce to you my Peanut Butter and Jelly Cake, which also happens to be vegan and gluten-free...

You'll need:

1/2 peanut butter

1/2 cup raspberry coconut oil

2 cup brown sugar

1 tbsp vanilla extract

3 tsp raspberry extract

1 cup pumpkin puree

2 cups Bob's Red Mill Gluten-free all purpose flour

1 cup Bob's Red Mill almond flour

1 ½ tsp Bob's Red Mill xanthan gum

1 tsp baking powder

1 tsp baking soda

1 tsp salt

1 cup coconut milk

1 tbsp vinegar

1/2 cup frozen raspberries

1/2 cup Roasted & Salted peanuts

       Preheat the oven to 350°F.  Prepare two round 9” pans by coating lightly with cooking spray or oil, then flouring with gluten-free flour.

       In a medium bowl, cream the peanut butter, coconut oil and sugar until light and fluffy.  Then add in the extracts and continue whipping until fully creamed.

       Gradually, add in the Pumpkin.  mix well to combine all ingredients.

Combine Vinegar and coconut Milk in a small cup then set aside until needed.

     In a separate bowl, combine the dry ingredients.  Then stir into the creamed mixture a little at a time, alternating with the milk.  Lastly, fold in the raspberries and peanuts

       Pour batter into prepared pans and bake for 40 - 45 minutes or until toothpick comes out clean from the center and the tops are a light golden brown.  Allow to cool completely before frosting.

 

Peanut Butter Fudge Frosting

1 cup creamy peanut butter

1/2 cup palm shortening

2 cups powdered sugar

coconut milk, as needed

       In a large bowl equipped with an electric mixer, whip the shortening and peanut butter together until fluffy.  Whip in one cup of powdered sugar, then add in a splash of coconut milk and mix.  Add the second cup of powdered sugar. followed by enough coconut milk to thin the mixture to a butter cream consistency.  Continue whipping until smooth.

   Spread the frosting over the bottom layer of cake for the filling, then place the second cake on top.  Finish frosting the top and sides of the cake with the REMAINING frosting.

       Enjoy...and hey, why not grab a glass of milk... coconut milk that is while you're at it?