Description
A rich, moist, and indulgent gluten-free and dairy-free chocolate cake featuring a peanut butter swirl. This homemade dessert rivals bakery versions with a tender crumb and deep chocolate flavor without the grittiness often associated with gluten-free baking.
Ingredients
- 2 1/2 cups (315g) Gluten-Free Flour Blend (with xanthan gum)
- 3/4 cup (75g) Dutch-Processed Cocoa Powder
- 1 1/2 cups (360ml) Unsweetened Almond Milk
- 2 tbsp Apple Cider Vinegar
- 3/4 cup (170g) Coconut Oil (melted)
- Granulated Sugar (amount implied by creaming step, typically 1.5-2 cups based on standard ratios, but exact amount not explicitly listed in ingredients section, inferred from method)
- Eggs (amount implied by method, typically 2-3)
- 2 tsp Vanilla Extract
- Baking Soda
- Baking Powder
- Salt
- 1 cup (250g) Smooth Peanut Butter
- 1/2 cup (85g) Dairy-Free Dark Chocolate Chips
Instructions
- Preheat oven to 350°F (175°C). Line two 8-inch round cake pans with parchment paper circles, grease sides with coconut oil spray, and dust with gluten-free flour.
- In a large bowl, whisk together the gluten-free flour blend, Dutch-processed cocoa powder, baking soda, baking powder, and salt. Sift cocoa powder to prevent clumps.
- In a measuring cup, combine unsweetened almond milk and apple cider vinegar. Let sit for 5 minutes to create homemade buttermilk.
- In a mixer bowl, beat melted coconut oil and sugar on medium-high speed for 3 minutes until pale and fluffy. Add eggs one at a time, beating well after each. Mix in vanilla extract and the almond milk buttermilk. Beat on medium for 2 minutes until smooth.
- Reduce mixer to low speed. Gradually add dry ingredients to wet ingredients. Mix until just combined; do not overmix.
- Set aside 1/2 cup of batter. Stir dark chocolate chips into the remaining batter in the bowl.
- Mix the reserved 1/2 cup of batter with smooth peanut butter until uniform.
- Pour half of the chocolate batter into each pan. Dollop the peanut butter batter over the chocolate batter. Swirl gently with a knife to create marbled streaks.
- Bake for 30-35 minutes. Test for doneness with a toothpick (should come out with moist crumbs).
- Let cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely before frosting.
Notes
[‘Let the batter rest for 10 minutes before baking to allow gluten-free starches to hydrate fully.’, ‘Use Dutch-processed cocoa for a darker, richer flavor; natural cocoa will taste too sour.’, ‘Ensure coconut oil is melted but not hot liquid.’, ‘Cool cakes completely before frosting to prevent the coconut oil frosting from melting.’, ‘For a vegan option, swap eggs for flax eggs (3 tbsp ground flaxseed + 9 tbsp water).’, ‘For a nut-free version, use oat milk and sunflower seed butter.’]
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12th of t
- Calories: 380
- Sugar: 30
- Sodium: 250
- Fat: 22
- Saturated Fat: 12
- Carbohydrates: 42
- Fiber: 4
- Protein: 6
Keywords: gluten-free cake, dairy-free dessert, peanut butter chocolate cake, reeses cake, gf baking, dairy-free baking, homemade cake, nut-free option available