Wednesday, November 26, 2008

Peanut butter bliss cake

Stop the presses. Hold the phones. Drop everything you are doing, RUN to your kitchen, and make this now.

It’s my take on a Nava Atlas recipe, and ladies and gentlemen, this is one of the three best cakes I have ever made. I can’t even be sure where it ranks within the top three – it may very well be number one. Imagine a moist, gooey, peanut-butter laced cake, studded with melty chocolate chips and crunchy crushed peanuts, that melts in your mouth like some sort of giant Reese’s PB cup. I am a peanut butter FREAK, and I’m telling you, if you even mildly like peanut butter, YOU HAVE TO MAKE THIS.

Did I mention that it’s low-sugar, whole wheat, and vegan?
Does life get any better?

1 cup whole wheat pastry flour
1 1/2 tsp baking powder
1/3 cup sugar
1/2 tsp salt
1/2 cup unsweetened applesauce
1/2 cup soymilk (vanilla or plain)
1/2 cup creamy peanut butter
2 tsp nut oil (optional)
3/4 cup chocolate chips
1/3 cup chopped peanuts

A couple notes and tips...
- You can use all-purpose flour in place of whole wheat pastry if you want.
- You can use any type of milk (rice, almond, even ::cringe:: dairy).
- The nut oil is optional; I just added it for extra sumptuousness. You can use walnut, almond, hazelnut, macadamia nut (like me!), or even just canola.
- The easiest way to measure a half cup of PB is to fill a 2-cup measuring cup up to the 1 1/2-cup mark. Spoon in PB until the water reaches the 2-cup mark. Just drain off the water, and voilà.

Preheat the oven to 350 degrees. Combine the flour, baking powder, sugar, and salt in a large mixing bowl. Combine the applesauce, soymilk, peanut butter, and oil in another bowl and whisk together until smooth.

Pour the wet ingredients in with the dry and stir together until fairly well blended, then whisk until the mixture is smooth.

Stir in the chocolate chips and all but a tablespoon of the peanuts. Pour into a greased 9-inch round (or square) cake pan.

Bake for 20-25 minutes or until golden, and a knife inserted in the center comes out with chocolate, but no batter.

At this point, it is divine as-is, but I decided it needed some extra flair, and some concealer for those little cracks in the top. So I whipped up an impromptu chocolate glaze. I just eyeballed it – I’d say I used about 1/2 cup powdered sugar, 3T cocoa powder, and just enough soymilk to make it smooth (add it a tsp at a time).

Spread the glaze over the warm cake, sprinkle with the remaining peanuts, and set aside to cool. It’ll be difficult to wait very long.

Now prepare for the most luscious peanut butter experience of your life.

There are no words. It rendered me speechless. (And not just because of that delightful peanut-butter-on-roof-of-mouth effect that leaves your tongue lolling about in sticky glee.) There’s really no describing it – you’ll just have to make it yourself.

Happy Thanksgiving, everyone!

Yield: 12 slices. Per slice (with nut oil, without glaze): 240 calories, 13.3g fat (4g sat), 27.8g carbs, 2.5g fiber, 5.1g protein.

Stumble Upon Toolbar


  1. Oh my, this makes a cake? I've been looking for healthy peanut butter cake recipes forever and this one certainly takes the ....

    Excellent entry and I will be making this shortly =). Thanks!

  2. Hi Amber,

    I found your blog through the peanut butter boy :) I just made your cake and have it in the oven! Instead of choc. chips though, I used peanut butter about overload! Can't wait to try it!

  3. Just made (and ate!) the cake...loved it!!! All my guests loved it too. Plus, my dad who has diabetes could also eat some. Thanks for the recipe!
    Stéphanie (Montréal, Canada)

  4. Stephanie,

    I'm glad you made this one, and that everyone enjoyed it! It's definitely a keeper.

  5. Oh holy moly, can I can cancel my Europe trip and go home to my oven to make this instead? :P