Foodie Blogroll

Thursday, October 24, 2013

Chocolate Peanut Butter Bundt Cake

Chocolate Peanut Butter Bundt Cake  was inspired by  Fudge Brownie Bundt Cake, one of my favorite cakes of all time and a recipe that I make constantly .This cake is just as amazing as the original but with a few slight changes, most notably a delightful peanut butter twist.  Adding peanut butter powder with the dry ingredients gives the dessert a subtle peanut butter flavor that pairs perfectly with the  rich, chocolately fudge flavor. Just like Fudge Brownie Bundt Cake, this silky chocolate treat tastes sinfully decadent but is much healthier than the average cake. Be sure to allow time to refrigerate cake overnight prior to serving- believe it or not, the cake tastes absolutely perfect when it’s served cold straight from the refrigerator.

Chocolate Peanut Butter Bundt Cake
Gluten Free
Serves 8
Click Here for Printable Recipe

choc pb bundt cake

Dry Ingredients--
½ cup Gluten Free Flour Mix
1 cup Truvia Sweetener
¼ cup + 2 tablespoons peanut butter powder (like the kind by PB2 )
½ cup cocoa powder
¾ teaspoon baking soda
¼ tsp salt
Wet Ingredients--
¼ cup liquid egg substitute (like the kind by Egg Beaters)
2 cup + 3 tablespoons pumpkin puree
2 tablespoons unsweetened original almond milk (like the kind by Silk)
½ teaspoon vanilla
Special Equipment--
6-Cup Mini Bundt Pan (about 8 inches in diameter-I used this one)
1. Preheat oven to 350. Spray bundt pan  with nonstick spray.
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2.  Add dry ingredients to a large mixing bowl (flour, Truvia, peanut butter, cocoa, baking soda, & salt). Mix on a low speed just until ingredients are combined.
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3. Add wet ingredients (egg, pumpkin, milk, and vanilla) to dry ingredients and mix on low speed just until ingredients are incorporated. Scrape down sides of bowl with a spatula, then increase mixer speed to medium and continue to mix batter for 1-2 minutes more until smooth and very well blended.
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4. Pour batter into prepared bundt pan and spread into an even layer.

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5. Place cake in oven and bake for 46-49 minutes, or until top begins to crack and cake tester inserted in the center comes out clean.
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6. Let cake cool in pan for 12-15 minutes, then run a thin spatula or knife around the edges and center of cake to loosen edges from the pan. Carefully invert cake onto cooling rack.
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7. Let cake cool completely, then cut into 8 slices. 
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8. To store cake, wrap each slice in aluminum foil and place in a tupperware container, or gallon sized ziploc bag and place in the refrigerator. Refrigerate cake overnight prior to serving, to intensify the chocolate flavor. Serve cake cold, with any desired toppings (ice cream, whipped cream, fresh fruit) or simply enjoy a slice with no toppings!  Leftover cake can be stored in the refrigerator for about a week, or in the freezer for about a month.
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Nutrition Information--approximately 94 calories per slice (1/8 of the cake)
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1 comment:

  1. Hi there!

    How much Tate Lyle fruit sugar shell I use to replace the 1 cup of Truvia?