Egg Free Chocolate Snack Cake with Peanut Butter Frosting
A deep, dark, chocolate cake made without any eggs. This is the full version of the recipe, but it also halves well if you wish to make a 7-inch square or 8-inch square cake.
Servings 16 pieces
Cost 5
Ingredients
- 1 ⅔ cup all-purpose flour, aerate well (205 grams)
- 1 cup granulated sugar (200 grams)
- ½ cup unsweetened cocoa powder, natural (40 grams)
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk (120 grams)
- ½ cup vegetable oil or grapeseed oil
- 2 teaspoon vanilla extract
- ⅔ cup or a small handful of chocolate chips optional
Peanut Butter Frosting
- 8 tablespoons unsalted or salted butter, softened softened
- ⅔ cup peanut butter
- 1 ½ cups powdered sugar
- 1 ½ teaspoon vanilla extract
- 1 pinch salt (if using unsalted butter
- 2 teaspoons cream or as needed (or whole milk) optional
Instructions
- Preheat the oven to 350 degrees F. Grease two 8 inch round pans or 1 12x9 or 13x9 inch pan.
- In a large mixing bowl, stir together the flour, sugar, cocoa powder, baking soda and salt. Make a well in the center and add buttermilk, oil and vanilla. Stir in chocolate chips.
- With a heavy duty scraper or spoon, mix everything together until smooth. The batter should be slightly thick. Be sure to stir well if mixing by hand and get all dry mixture from the bottom.
- Spread the batter in the prepared pan and bake for about 22 to 25 minutes or until cake springs back when touched. Let cool completely.
- To make the frosting, beat together the softened butter and peanut butter. Stir in the powdered sugar and vanilla and beat until smooth. Beat in a tiny pinch of salt. If necessary, add a little cream to thin the frosting. Alternatively, add more peanut butter if you’d like a less sweet frosting. Spread over the cooled cake.