I will be visiting my sister soon and we got on the subject of food. She told me about this really awesome recipe she found for peanut butter cake (with peanut butter icing of course) and it sounded totally delicious. I got the recipe from her and have converted all the ingredients over to a lovely dairy free version. We’re going to make one while I am visiting this weekend. I’ll let you know how it turns out. In the mean time, you can make one yourself!
1/2 cup Earth Balance Buttery Spread
1 cup Water
1/2 cup Earth Balance Creamy Peanut Butter
1/2 Cup canola oil
2 cup Flour
2 Cup Sugar
2 Eggs, lightly beaten
1 tablespoon Vanilla
1/2 cup Almond Milk
1 teaspoon baking powder
Step 1: Preheat oven to 350 degrees
Step 2: Bring the butter, water, peanut butter and cooking oil to boil over medium heat in a medium-sized pan.
Step 3: Remove from heat and add the flour, sugar, eggs, vanilla, milk and baking soda. Stir until well mixed
Step 4: Pour into a greased and floured jelly roll pan.
Step 5: Bake for 10-12 minutes
1/2 Cup Earth Balance Buttery Spread
1/3 Cup Almond Milk
1/2 Cup Earth Balance Creamy Peanut Butter
1 teaspoon vanilla
1 lb confectioners’ sugar
Step 1: Bring butter, milk, peanut butter and vanilla to boil over medium heat in a medium-sized pan.
Step 2: Remove from heat and stir in the sugar until well blended.
Step 3: Cool and spread onto cooled cake.
You could use a chocolate icing recipe instead of peanut butter icing to add a new flavor (or vise versa with a chocolate cake and peanut butter icing.)