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Chocolate Peanut Butter Cake
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Description
This easy, dairy-free cake is a peanut butter and chocolate lover’s dream!
Ingredients
- FOR THE CAKE:
- 1 cup Unsweetened Almond Milk
- ½ cups Chunky Peanut Butter
- 1 teaspoon Vanilla Extract
- ½ cups Liquid Egg Whites
- 1 box (15 To 16 Oz. Size) Yellow Cake Mix
- 1 cup Chocolate Chips
- FOR THE TOPPING:
- ¼ cups Chunky Peanut Butter
- 3 Tablespoons Almond Milk
- 1 cup Chocolate Chips
- ¼ cups Dry Roasted Peanuts, Crushed
Preparation
For the cake:
Preheat oven to 350ºF. Mix almond milk, peanut butter, vanilla extra and egg whites in a large bowl. Add cake mix and stir until combined. Fold in chocolate chips.
Pour into a greased and floured bundt pan (I recommend baking spray) and bake for about 45–55 minutes, until a toothpick inserted in the center comes out clean. Remove from oven. Leave in the bundt pan for 10 minutes, then flip it out of the pan onto a serving plate.
After an hour of cooling, prepare the topping.
For the topping:
Place peanut butter, almond milk, and chocolate chips in a microwave-safe bowl. Nuke for 40 seconds, stopping halfway through to stir and melt completely.
Immediately frost the entire cake, and sprinkle the peanuts on top.
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