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An explosion of flavor in this rich chocolate cake, studded with chocolate and peanut butter chips and topped with the best salted peanut butter glaze ever!
Preheat the oven to 350 F and butter and flour a 9″ round spring-form pan. Set pan aside.
Add the sugar and eggs into a large bowl. Cream them together for a couple of minutes, with a hand mixer, until the eggs are a light golden color. Beat in the butter until smooth. Add the vanilla, sour cream and water and mix thoroughly.
In a separate bowl, sift together the 1 1/2 cups of flour, cocoa powder, salt and baking powder. Add the flour mixture into the egg batter and mix just until combined.
Add the chocolate and peanut butter chips to a small bowl, add the tablespoon of flour and mix together. This will help prevent the chips from sinking to the bottom of the cake while baking. Add the chip mixture into the batter and fold in with a large spoon just until incorporated.
Pour the batter into the prepared pan, smooth the top and bake for 50-60 minutes or until a cake tester inserted into the center of the cake comes out clean. Remove pan from oven and set on a rack. Allow cake to cool before removing from the pan.
Make the glaze by combining the peanut butter, powdered sugar and milk in a small bowl and whisking until completely smooth. Add a pinch of sea salt, taste and see if you’d like it saltier. If so add a dash more salt.
When the cake is out of the pan, pour the glaze over the top and decorate with a couple of tablespoons of additional chocolate and peanut butter chips, if desired.
This deliciously fluffy, vegan cake is perfect for using Thanksgiving leftovers. Aside from the cranberry sauce and chocolate chips, it’s almost entirely sweetened with fruit—truly healthy enough for breakfast! If you haven’t tried baking with date paste yet, this is a great recipe to start with!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!