It has been awhile since I baked because I’m trying to stay away from sugar, but with today being Easter and all, I couldn’t resist. Besides, after a long day of rainy outdoor outlet mall shopping yesterday, I needed to unwind.
This recipe is adapted from Tal Ronnen’s The Conscious Cook and was surprisingly easy to make.
Chocolate Chip Peanut Butter Cake
2-1/4 c spelt flour
1-1/2 c firmly packed dark brown sugar (I used coconut sugar, a low glycemic substitute that behaves just like sugar in baking)
1 c chunky all natural peanut butter
1/2 c cold Earth Balance (I used extra virgin coconut oil)
Pinch of sea salt
2 Tbsps ground flaxseeds
1 c hazlenut milk (I used almond milk)
2 tsps baking poweder
1/2 tsp baking soda
2 tsps vanilla extract
1/2 c vegan semisweet chocolate chips
1. Preheat the oven to 350. Lightly grease a 10-inch square pan. In a large bowl, using an electric mixer, combine the flour, sugar, peanut butter, Earth Balance (or coconut oil) and salt, blending at low speed until the mixture forms fine crumbs. Reserve 1 cup of the crumbs for topping and set aside.
2. In a small bowl, with a whisk, whip the flaxseeds with 1/3 cup water until frothy. The mixture should resemble egg whites in texture. Add the whipped flaxseeds, milk, baking powder, baking soda and vanilla to the crumb mixture Stir well to combine but do not overwork.
3. Transfer the batter to the pan, smoothing the top and sprinkle with the reserved crumb mixture and chocolate chips. Bake in the center of the oven for 25 to 30 minutes (mine took more like 45 min), until a toothpick comes out clean.
4. Let cool to room temperature. Cut and serve. It’s a dense cake so it goes well with a vegan berry sorbet (recommended) but I can just taste it with a vanilla coconut milk ice cream, none of which (sadly) I have on hand. But it’s still delish on its own …