One-Bowl Chocolate Cake with Peanut Butter Frosting
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This super easy, gluten-free, one-bowl chocolate cake with peanut butter frosting gets big flavor from La Tourangelle Roasted Peanut Oil, malty teff flour, brown sugar and buttermilk all crowned with swirls of salty frosting. Follow this recipe for chocolate peanut butter cake perfection!
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One-Bowl Chocolate Cake with Peanut Butter Frosting
Servings
8
Prep Time
10 minutes
Cook Time
40 minutes
This super easy, gluten-free, one-bowl chocolate cake with peanut butter frosting gets big flavor from La Tourangelle Roasted Peanut Oil, malty teff flour, brown sugar and buttermilk all crowned with swirls of salty frosting. Follow this recipe for chocolate peanut butter cake perfection!
Ingredients
- 1 teaspoon softened butter, for the pan
- ½ cup (80 g) gluten-free teff flour
- 3 tablespoons (23 g) sweet white rice flour
- 1 tablespoon (6 g) tapioca flour/starch (or an additional tablespoon sweet rice flour)
- ¼ cup + 2 tablespoons (35 g) Dutch-processed cocoa powder
- ¾ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon fine sea salt
- ¾ cup (150 g) organic light brown sugar
- ⅓ cup (80 ml) buttermilk
- 2 tablespoons (30 ml) La Tourangelle Roasted Peanut Oil
- ½ teaspoon vanilla extract
- ⅓ cup (80 ml) hot water
- 1 large egg
- 6 tablespoons (85 g) unsalted butter, at room temperature
- ½ cup plus 2 tablespoons (75 g) powdered sugar, sifted (more as needed)
- 3 tablespoons (40 g) natural salted or unsalted creamy peanut butter, well-stirred and at room temperature
- ½ teaspoon vanilla extract
- 1/8 teaspoon fine sea salt (or to taste)
- flaky sea salt such as Maldon, for sprinkling (optional)
For the cake
For the peanut butter frosting
Directions
- Position a rack in the center of the oven and preheat to 350ºF. Butter an 8-inch round cake pan and line the bottom with a round of parchment paper cut to fit.
- In a large bowl, sift together the teff, sweet rice, and tapioca flours with the cocoa powder, baking powder, baking soda, and salt. Add the brown sugar, buttermilk, La Tourangelle Roasted Peanut Oil, vanilla, and hot water to the batter. Add the egg and quickly whisk the batter until smooth and no lumps remain.
- Pour the batter into the prepared pan and bake until the top springs back to the touch, 18-22 minutes. Remove from the oven and let cool at least 10 minutes. Remove the cake from the pan, peel away the parchment, and place on a wire rack to cool completely, 20 minutes. Transfer the cake to a serving board or platter.
- To make the frosting, in the bowl of a stand mixer fitted with the paddle attachment (or in a bowl with a wooden spoon) beat the butter and sugar until smooth and creamy. Add the peanut butter, vanilla, and salt. Increase the mixer speed to medium and beat until light and fluffy, 1 minute. Spread the frosting over the cake.
- When ready to serve, sprinkle the cake with pinches of flaky salt, cut into wedges, and serve. The cake keeps well for several days
- I like to store it airtight in the refrigerator, but be sure to serve it at room temperature so the frosting softens.
- Image and Recipe by The Bojon Gourmet