Peanut Butter and Jelly Cake!

Peanut Butter and Jelly Cake!

Vegan and Gluten-Free

 

Some things just go together like peanut butter and jelly…wait, so why haven’t we ever seen a PB&J cake? Well, I just had to do something about that! To the kitchen I went, to bake up the most classic combo into a dessert form and now I’m happy to introduce to you my Peanut Butter and Jelly Cake…which also happens to be gluten-free and vegan.

 

You’ll need:

1/2 cup peanut butter

1/2 cup raspberry coconut oil

2 cup brown sugar

1 tbsp vanilla extract

3 tsp raspberry extract

1 cup pumpkin puree

2 cups Bob’s Red Mill Gluten-Free All-Purpose Flour

1 cup almond flour

1 ½ tsp xanthan gum

1 tsp baking powder

1 tsp baking soda

1 tsp salt

1 cup coconut milk

1 tbsp vinegar

1/2 cup frozen raspberries

1/2 cup roasted peanuts

 

Preheat the oven to 350°F.  Prepare two round 9” pans by greasing then flouring with gluten-free flour.

 

In a medium bowl, cream the peanut butter, coconut oil, and sugar until light and fluffy.  Then add in the extracts and continue whipping until fully creamed.

 

Gradually, add in the pumpkin.  Mix well to combine all ingredients.

 

Combine vinegar and coconut milk into a cup then set aside until needed.

 

In a separate bowl, combine the dry ingredients.  Then stir into the creamed mixture a little at a time, alternating with the coconut milk. Lastly, fold in raspberries and peanuts

 

Pour batter into prepared pans and bake for 40 – 45 minutes or until toothpick comes out clean from the center and the tops are a light golden brown.  Allow to cool completely before frosting.

 

Peanut Butter Fudge Frosting

 

1 cup creamy peanut butter

1/2 cups palm shortening

2 cups powdered sugar

coconut milk, as needed

 

In a large bowl with an electric mixer, whip the shortening and peanut butter until fluffy. Beat in one cup of powdered sugar. Then, add in a splash of coconut milk and the second cup of powdered sugar. Add enough coconut milk to thin the icing to a butter cream consistency.

 

Spread the frosting over the bottom layer of cake for the filling, then place the second cake on top.  Finish frosting the top and sides of the cake with the remaining frosting.

 

It’s PB&J time! Enjoy this delicious Peanut Butter and Jelly Cake!

peanut butter and jelly cake gluten free vegan baking recipes from delectably different kitchen


Peanut Butter and Jelly Cake!

Peanut Butter and Jelly Cake!

Ingredients

    Peanut Butter and Jelly Cake:
  • 1/2 cup peanut butter
  • 1/2 cup raspberry coconut oil
  • 2 cup brown sugar
  • 1 tbsp vanilla extract
  • 3 tsp raspberry extract
  • 1 cup pumpkin puree
  • 2 cups Bob's Red Mill Gluten-Free All-Purpose Flour
  • 1 cup almond flour
  • 1 ½ tsp xanthan gum
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 cup coconut milk
  • 1 tbsp vinegar
  • 1/2 cup frozen raspberries
  • 1/2 cup roasted peanuts
    Peanut Butter Fudge Frosting:
  • 1 cup creamy peanut butter
  • 1/2 cups palm shortening
  • 2 cups powdered sugar
  • coconut milk, as needed

Instructions

    For the Cake:
  1. Preheat the oven to 350°F. Prepare two round 9” pans by greasing then flouring with gluten-free flour.
  2. In a medium bowl, cream the peanut butter, coconut oil, and sugar until light and fluffy.
  3. Add in the extracts and continue whipping until fully creamed.
  4. Gradually, add in the pumpkin. Mix well to combine all ingredients.
  5. Combine vinegar and coconut milk into a cup then set aside until needed.
  6. In a separate bowl, combine the dry ingredients.
  7. Stir into the creamed mixture a little at a time, alternating with the coconut milk.
  8. Lastly, fold in raspberries and peanuts
  9. Pour batter into prepared pans and bake for 40 - 45 minutes or until toothpick comes out clean from the center and the tops are a light golden brown.
  10. Allow to cool completely before frosting.
    For the Frosting:
  1. In a large bowl with an electric mixer, whip the shortening and peanut butter until fluffy.
  2. Beat in one cup of powdered sugar.
  3. Add in a splash of coconut milk and the second cup of powdered sugar.
  4. Whip in enough coconut milk to thin the icing to a butter cream consistency.
  5. Spread the frosting over the bottom layer of cake for the filling, then place the second cake on top.
  6. Finish frosting the top and sides of the cake with the remaining frosting.
http://delectablydifferentkitchen.com/2016/07/peanut-butter-and-jelly-cake/

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