28 February 2010

Milk Allergic/Sensitive Recipes: Chocolate Cake with Chocolate Peanut Butter Frosting

Why is it that I always have the ingredients for chocolate cake in my house?  This depression era vegan chocolate cake is fantastic!  Moist and crumbly and oh so tasty.  I sadly have yet to have the time to find a dairy-free margarine in the stores so I just made up a chocolate-peanut butter frosting with ingredients I did have. This frosting is just slightly peanut buttery.
Chocolate Peanut Butter Frosting
  • 3 squares Bakers Chocolate
  • 2 Tbs Dutch Process Cocoa
  • 4 Tbs oil
  • 2 generous Tbs natural Peanut butter
  • powdered sugar to taste
  • approximately 1/2 cup Almond milk
Instructions
  1. Melt the Bakers chocolate over low heat in a small saucepan.
  2. Add Dutch Process Cocoa, oil, and peanut butter.
  3. Add powdered sugar to taste (I estimate that I used about 1/2 cup)
  4. Whisk in almond milk.
  5. Pour and spread over finished cake when still warm.

1 comment:

Derek Aldrich said...

It is oh so good as well.