Peanut Butter Chocolate Tastykake {gluten, dairy, and egg-free}
1 1/2 cups millet flour
1/2 cup potato starch
1 tsp xanthan gum
1 TBSP baking powder
1/2 tsp salt
1 1/4 cups sugar
1 6 oz container of dairy-free vanilla yogurt (I used So Delicious Coconut Milk Vanilla Yogurt)
1/4 cup oil
1 TBSP vanilla
1 cup water
2 cups dairy-free chocolate chips (I use Ghirardelli semi-sweet chips)
2 TBSP coconut oil
Creamy Peanut Butter
To make the cake, whisk together dry ingredients (flour, starch, xanthan gum, baking powder, salt, and sugar). To this add yogurt, oil, vanilla and water. Using a hand or stand mixer, beat until thoroughly combined. Pour batter into a 9 x 13 inch baking dish and bake at 350 for about 40 minutes. Let cake cool on a wire rack. Once mostly cooled, transfer cake to the refrigerator for about an hour. Cooling the cake will make it easier to spread the peanut butter.
Once cooled, spread a thin layer of creamy peanut butter on top of the cake. You can make this as thick or thin as you like - I prefer a thin peanut butter layer. Next, melt your chocolate chips and coconut oil in a small saucepan (or microwave) until liquid, stirring often. Spoon melted chocolate over the peanut butter layer and smooth to evenly coat. Return cake to fridge until chocolate has set. The coconut oil in the chocolate will turn the chocolate into a hardened candy layer.
This recipe is being shared at Better Mom Monday, Melt In Your Mouth Monday, Gluten Free Monday, Make Your Own Monday, Inspire Me Monday, Slightly Indulgent Tuesday, Allergy Free Wednesday, Healthy 2day Wednesday, Gluten Free Wednesday, What's Cooking Wednesday, Cast Party Wednesday, Wheat Free Wednesday, Musings of a Housewife
this sounds and looks very good!
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