This rich Chocolate Bundt Cake is crazy good and crazy moist with an incredible peanut butter glaze. Plus, it's gluten-free and vegan too!
It's National Peanut Butter Lovers Day! The G-Free Foodie Team thinks we should all celebrate with this fabulous chocolate cake, topped with peanut butter glaze - St. Joanie's bundt pan is already in the oven.
Article courtesy of Sarah Hornacek, Sarah Bakes Gluten Free Treats
Bundt Cakes, forever.
I'm a bundt cake girl. I love the ease of putting them together. No layers. No fuss. The drizzle of the glaze, which happens to look more irresistible when it's not so perfect. For some reason, they are always the moistest cakes too. I don't know why. Maybe it's the thickness of the cake that helps. All I know is bundt cakes have my heart.
About this Chocolate Peanut Butter Bundt Cake recipe:
I was looking for a new Bundt cake recipe and I realized I haven't shared a chocolate version on here. How is that even possible?! This Chocolate Peanut Butter Bundt Cake is crazy good and crazy moist. I bumped up the chocolate factor and added mini chocolate chips to the batter. That peanut butter glaze, yah, it really is as amazing as it looks. Not too sweet and it's just enough peanut butter to the chocolate cake. Those mini chips on top...totally necessary. This whole Chocolate Peanut Butter Bundt Cake is totally necessary.
Making Chocolate Peanut Butter Bundt Cake Gluten Free and Vegan:
King Arthur Measure for Measure or Pamela’s Gluten-Free Artisan Blend blend both make light, fluffy gluten-free cakes, and both are gluten-free and vegan. If you're making your own blend, use gum free baking binder instead of xanthan or guar gum. The cake is also made without eggs, and with non-dairy alternatives for milk.
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Chocolate Peanut Butter Bundt Cake
Ingredients
chocolate cake
- 2 cups gluten free flour blend
- ¾ cup cocoa powder
- 1 ½ teaspoon baking powder
- ¾ teaspoon baking soda
- 1 teaspoon sea salt
- ¾ cup So Delicious Dairy Free unsweetened coconut milk or almond milk
- ¾ cup water
- 2 tablespoon white vinegar
- 1 cup cane sugar
- ⅓ cup brown sugar
- ½ cup sunflower seed or canola oil plus 1 TBSP
- 2 teaspoon vanilla extract
- 1 cup dairy free mini chocolate chips
peanut butter glaze
- 1 ½ cups powdered sugar sifted
- ¼ cup creamy peanut butter
- ¼ cup So Delicious unsweetened coconut milk or almond milk
- ½ teaspoon vanilla extract
- ¼ cup dairy free mini chocolate chips
Instructions
- Preheat oven to 350 degrees F (180 C) Prepare Bundt cake pan by spraying with nonstick cooking spray.
- Sift together flour blend, cocoa powder, baking powder, baking soda and salt. Set aside.
- In large mixing bowl, stir together coconut milk, water and vinegar, until curdled. Add sugar, oil, and vanilla extract.
- Slowly whisk in flour mixture until combined. Stir in mini chocolate chips. Pour batter into prepared Bundt cake pan.
- Bake for 40-45 minutes, or until toothpick inserted in cake comes out clean. Cool cake in pan for 15 minutes. Invert cake onto cooling rack and cool completely.
- To make peanut butter glaze, blend together powdered sugar, peanut butter, coconut milk and vanilla. Stir until smooth and creamy.
- Pour glaze over cooled cake, letting it drizzle down sides of cake. Sprinkle mini chocolate chips on top. Slice and serve.
Notes
Nutrition
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Try our friend Sarah's recipe for soft, chewy chocolate cookies, filled with a creamy peanut butter filling. Done. All you need, right here in this sandwich cookie creation.
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