Pepperidge Farm Cake Ingredients: Sugar, Water, Partially Hydrogenated Vegetable Shortening (Soybean And Cottonseed Oils), Bleached Wheat Flour, Whole Eggs, Nonfat Milk, Chocolate Liquor, Cocoa Processed With Alkali (Dutched), Cotnains 2 Percent Or Less Of: Corn Syrup, Fructose, High Fructose Corn Syrup, Dextrose, Modified Food Starch, Leavening [Baking Powder (Sodium Acid Pyrophosphate, Baking Soda, Cornstarch, Monocalcium Phosphate)], Vegetable Mono And Diglycerides, Maltodextrin, Polyglycerol Esters (Emulsifier), Salt, Natural Flavors, Gelatin, Cornstarch, Propylene Glycol Monoesters (Emulsifier), Sodium Caseinate, Cocoa Butter, Whole Milk Powder, Ethoxylated Mono And Diglycerides, Milkfat, Vanilla Extract, Lactylic Stearate (Emulsifier), Vanillin (An Artificial Flavor), Xanthan Gum And Soy Lecithin.
When you read an ingredients label, they are listed in the order of prevalence. Sugar = #1, Trans-fat = #3! No thank you!
My husband's birthday is on Christmas Day, so another dessert is usually the last thing he wants. He prefers a cheesecake instead anyway. But for those of you who need a "healthified" birthday cake, this one is awesome. The peanut flour makes a great flavor for the cake.
1 1/4 cup Swerve (or erythritol)
1 tsp stevia glycerite
1 3/4 cups peanut flour
3/4 cup unsweetened cocoa powder
1 1/2 tsp baking soda
1 1/2 tsp baking powder
1 tsp Celtic sea salt
2 eggs
1 cup unsweetened almond milk
1/2 cup coconut oil or butter
2 tsp vanilla extract
FROSTING:
3/4 cup butter or coconut oil
3 oz cream cheese or coconut cream
1 1/2 cups unsweetened cocoa powder
2 cups confectioners Swerve (or powdered erythritol)
1 tsp stevia glycerite
3/4 cup unsweetened almond milk
1 tsp vanilla extract
Preheat oven to 350 degrees F (175 degrees C). Grease two 9 inch cake pans. In a medium bowl, stir together the sweetener, peanut flour, cocoa, baking soda, baking powder and salt. Add the eggs, almond milk, oil and vanilla, mix for 3 minutes with an electric mixer. Pour evenly into the two prepared pans.
Bake for 30 to 35 minutes in the preheated oven, until a toothpick inserted comes out clean. Cool for 10 minutes before removing from pans to cool completely.
To make the frosting, use the second set of ingredients. Cream butter and cream cheese until light and fluffy. Stir in the cocoa and sweetener alternately with the milk and vanilla. Beat to a spreading consistency.
Split the layers of cooled cake horizontally, cover the top of each layer with frosting, then stack them onto a serving plate. Frost the outside of the cake. Serves 12.
NUTRITIONAL COMPARISON (per serving):
Using white flour, skim milk and sugar = 655 calories, 111 carbs, 5.8 fiber
Using peanut flour, almond milk and Just Like Sugar = 314 calories, 13.8 carbs, 7.1 fiber
More recipes and tips like this can be found in: The Art of Eating Healthy: Sweets. Thanks SO much for your support!
just wanted to say you're awesome! I have recently discovered your blog and you are seriously the best, most creative food blogger I have found! Thanks a million and keep 'em coming!
ReplyDeleteMy birthdays on christmas too!
ReplyDeleteThanks for the kind words;)
ReplyDeleteSometimes I wonder if anyone reads and/or likes my recipes! It is comments like these that make all the work worth it;)
Hi Maria, I was curious... do you think a person could make their own peanut flour. I make my own almond flour. Or could almond flour be substituted instead? Thanks for all your wonderful recipes.
ReplyDeleteI don't think you can make your own peanut flour, but you could try;)
ReplyDeleteAlmond flour would work for this recipe.
Happy baking!
It looks amazing!!!
ReplyDeleteHi Maria, I just wanted to make a post to let you know that I too LOVE your blog! I found you on Jay Robb's site and I love your recipe ideas! I can't get ahold of peanut flour so I'm going to try this one with almond flour. Thankyou thankyou!!
ReplyDeleteThis is an awesome recipe! I made minor changes as I don't have or use almond milk, and I cut the recipe in half and made 6 cupcakes from it, but they were incredible! I'm eager to try other recipes of yours now too. I haven't seen one yet that doesn't make my mouth water. :-)
ReplyDeleteOh boy! My birthday's coming up next month and I was wondering what I was going to make for myself. Now I know! I do think I'll make peanut butter frosting though. The combo of chocolate and peanut butter is one I can't pass up :-)
ReplyDeleteLet me also echo Anonymous' comments, though: your blog is one of the first I look to for recipes! It's just too easy to take your work and run with it - without leaving a comment.
Thanks for all your hard work!
You are SO sweet! Thank you for taking the time to write!
ReplyDeleteGreat idea with the frosting!!!
It looks so yummy!! Can't wait to try it.
ReplyDeleteCould you substitute almond flour? I have lots of that. It looks amazing, and I am a chocoholic.
ReplyDeleteYep Liz! Almond flour will work;)
ReplyDeleteLooking to make this for my boy's first birthday. Would the almond flour substitute equally for the peanut flour? Do you have a recipe for a "white" frosting that can be dyed with natural food colorings?
ReplyDeleteMaria,
ReplyDeleteI love your blog! I found you through Pinterest in December and have since bought 2 of your books! I made this cake last night to satisfy my craving and it is AMAZING! I baked it in a 9x13 pan for 40 minutes, and instead of frosting it I chopped up a ChocoPerfection bar and sprinkled it on the batter before baking, so yummy!
Thanks SO much Nichole! You totally made my day!
ReplyDeleteYes, almond flour will work. Use cup for cup.
ReplyDeleteFor frosting, try this one:
3/4 cup butter or coconut oil
3 ounces cream cheese or coconut cream
2 cups Just Like Sugar (or powdered erythritol)
1 tsp stevia glycerite
3/4 cup unsweetened almond milk
1 teaspoon vanilla extract
and use this food dye: http://astore.amazon.com/marisnutran05-20/detail/B000FNM5PU
Can't wait to try for my birthday in August! woo hoo! Thanks Maria!
ReplyDeleteThis cake was wonderful!!! I used a different low carb icing from Linda's Low Carb website, but I was so happy with how the cake turned out. We are excited to make it again soon!
ReplyDeleteWe made it in an 11 by 13 glass pan for about 35-37 min.
Thanks! Glad you liked it. :)
DeleteHi Maria,
ReplyDeleteDo you think it would work to leave out the cocoa powder and make this a yellow cake? Thanks!
That should work. Happy Baking! :)
DeleteThis is by FAR the best gluten free cake I have ever had. I have tried a bunch of recipes and even used ones from a box for my son's birthday, and this blows everything away. And what is even better, is that it is not just gluten free but grain and sugar free.
ReplyDeleteI used 1 cup swerve, 1/4 cup JLS and 1 tsp stevia glycerite and replaced the plain almond milk with unsweetened chocolate almond milk. It ROCKED.
My friend said it tasted like a Dunkin Heinz cake, which I think was a compliment by her enthusiasm.
Thank you.
Thank you for the kind words! I'm glad yo liked it. :)
DeleteWe made a huge batch of these again tonight, and it is still my favorite cake recipe. The texture of the cake is perfection, and the balance between the peanut and chocolate is on spot. I wish it would work as a doughnut.:)
DeleteCan you use coconut flour if you add more eggs? We have nut allergies?
ReplyDeleteYou could try maybe 1/2 coconut flour and 4 eggs. Just adjust if the batter looks to dry or too moist. Good Luck! :)
DeleteHi Maria,
ReplyDeleteIn your book, this recipe calls for 1 cup boiling water that is not listed in the above recipe. Did you tweak the recipe after the book came out and the one here is the current one?
Thanks!
Leslie
Hi, Yes, this is an updated version that works better. :)
DeleteI cant WAIT to make this maria you sugar free goddess! Im going to try with coconut flour as almond flour here is expensive!
ReplyDeleteJust be mindful that coconut flour isn't a 1 to 1 sub for other flours. I typically use 1/4 the amount and about twice the liquid (eggs). Then adjust based on the consistency of the batter. Happy Baking! :)
DeleteMARIA! i don't know why I am surprised to find MORE awesomeness on your page...but OH.MY.GOSH.
ReplyDeleteFirst, I didn't have peanut flour so i used PB2. Worked perfectly....
Second, We loved it.
Third, I'm home alone and i had a chocolate craving slam me in the face, so I sliced a sliver of this and zapped it in the microwave. best decision of my life. Holy cow did it make it seventeen thousand times even MORE delicious.
Amazing. :) we love you!!!
You are so sweet! Thank you Heather! :)
DeleteMade this last night. I used almond flour in place of coconut flour and followed the recipe. Only other difference was that I used homemade "truvia" (1 cup Erythritol + 1/2 tsp pure stevia powder extract per another blog) in the frosting and omitted the stevia glycerite.
ReplyDeleteMy cake came out fragile, yet oddly moist and dry at the same time, kinda reminiscent of a brownie in a way. I had baked it in two 8 1/2 inch pans and there was no way I could halve them because they came out thin. The taste of the cake was pretty good, but the cooling of the erythritol was a little off-putting. The frosting was super crazy chocolately (MMMMM!!) but a little too sweet and the cooling effect again. I could only eat a small slice (which in a way is a good thing, right? *lol*)
Is there anything I can do to improve upon the cooling? Maybe a mix of the "truvia" and something else? I'm not nearly as experienced as you but I wonder how Jay Robb's chocolate protein powder might work in here in place of some of the "truvia".
And this definitely scratched my chocolate itch though. :)
Thanks! You could try Swerve (slightly less effect) or Just Like Sugar (no cooling effect). You can also try using less Erythritol and more stevia to compensate. ;)
DeleteThanks! The next time I try it, I'll let you know how it goes. :)
Delete