Chocolate Peanut Butter Cake (Or What I Made My Honey for His Birthday)

Last week, my Honey celebrated his birthday! I believe he called it the 14th anniversary of his 39th birthday. You can do the math.

As it was a weekday, we didn’t really have time for anything super special, but I did ask him what he would like for dinner. Stand up guy that he is, he requested roasted veggies and tofu. I am not even kidding! I am a very lucky woman! (And I get reminded of this quite often.)

I was all on board with the entree, but I really wanted to make something special for dessert.  I had my eye on this recipe for quite a while. So, no better time than the present.

Was it vegan? Yes, absolutely! Was it healthy? …not so much.  We each ate (devoured, inhaled…you get the idea) a slice, and then I brought the rest to work to share with my team. Because it was the right thing to do.

That definitely increased my popularity for the day! Yay, me!

You really can’t go wrong with chocolate and peanut butter!
Roasted Veggies and Tofu with Anti-Inflammatory Turmeric Tahini Sauce
The main course: Roasted Veggies and Tofu with Anti-Inflammatory Turmeric Tahini Sauce

While the cake was absolutely delicious, I couldn’t resist the urge to “healthify” it. I really struggle to use ingredients that don’t benefit my health (you know…white flour, white sugar, vegan butter…) And I needed to reduce the size!! Too much cake is not a good thing for me. I suck at self-control.

I made this!
So I did it…here it is…a mini-cake! Perfect for 2!
Dry ingredients...
Dry ingredients…whole wheat pastry flour, date sugar, cacao powder, baking soda, baking powder, salt, and flax seed…
almond milk and apple cider vinegar...
almond milk and apple cider vinegar…
water, coconut oil, and vanilla...
water, coconut oil, and vanilla…
Wet meets dry!
mini springform pan
Bake in mini springform pans.
Frost and sprinkle with mini chocolate chips!
Frost and sprinkle with mini chocolate chips!

This was absolutely delicious! While it was not quite as sweet, it was super moist!

Why not try this out on your honey this Valentine’s Day?

Chocolate Peanut Butter Cake for 2

1/2 c. whole wheat pastry flour

1/2 c. date sugar

1/4 c. cacao powder

1/2 t. baking soda

1/4 t. baking powder

1/4 t. salt

1/2 T. ground flax seed

1/4 c. almond milk (I used vanilla)

1/4 t. apple cider vinegar

1/4 c. water, room temperature

1/8 c. coconut oil, melted

1/4 t. vanilla

Peanut Butter Frosting

1/3 c. chunky peanut butter

1 can (5.4 fluid ounces) coconut cream

1 T. maple syrup

2 T. mini chocolate chips (I use Enjoy Life brand)

Preheat oven to 375. Whisk apple cider vinegar and almond milk together. Set aside. Mix all dry ingredients. Combine remaining wet ingredients. Pour all wet ingredients into dry ingredients. Stir until combined. Place in 2 mini (4″) springform pans, sprayed with nonstick spray. Bake for 17-20 minutes. (Check for doneness using a toothpick.)

Remove springform part of pan, place on rack and cool. Once cool, remove cakes from bottom of pan.

While cakes are baking, make frosting. Combine all ingredients with an electric mixer. Then place in freezer until it gets thick. Whip again right before frosting cakes.

Once cakes are cool, place one cake on serving plate. Put a generous amount of frosting on top. Place second cake layer on first cake layer. Put more frosting on top. As the frosting warms, it will drip down the sides. Sprinkle with mini chocolate chips.

EAT immediately. A glass of almond milk is highly recommended.

Love yourself for providing a yummy treat with healthy ingredients!


4 thoughts on “Chocolate Peanut Butter Cake (Or What I Made My Honey for His Birthday)

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