Gluten Free Chocolate Peanut Butter Cake

Gluten Free cakes are a little heavier than a "regular" cake. The batter is very dense and fudgy.

They do sell Gluten Free Cake mixes - I'd suggest Hodgson Mills, King Arthur Flour or 1-2-3 Gluten Free.

Pre-heat oven to 350 degrees F. Combine these ingredients to make the batter for the cake:

1 & 3/4 cup all purpose Gluten Free Flour (Bob's Red Mill)

2 cups sugar

3/4 cup cocoa powder (Penzey's or Ghirardelli)

2 tsp baking soda

1 tsp baking powder

pinch salt

1 stick melted butter

2 eggs, large

2 tsp vanilla

1 cup buttermilk (may use regular milk)

Line two round pans with parchment paper. Pour the batter evenly into these pans. Bake for 30 to 35 minutes - until toothpick comes out clean.

Cool the cakes.

Make the icing.

Center layer - mix together 1/2 cup creamy peanut butter with 2 cups powdered sugar and 3 Tbsp. milk. This will create a creamy icing to put in between the two chocolate cake rounds.

In the same bowl, reserve some of the peanut butter icing and mix your chocolate icing recipe in with it. 

Chocolate Frosting:

2 cups powdered sugar

1/4 cup cocoa powder

1/4 cup butter - or half a stick

3 Tbsp. milk

Frost the outside of the cake with this mixture.

Decorate if you would like.

Enjoy!