Skinnygirl's Chocolate Cake with Peanut Butter Glaze

Indulge your sweet tooth guilt-free with Skinnygirl's Chocolate Cake with Peanut Butter Glaze, a luscious yet wholesome treat perfect for any occasion. This decadent dessert combines the rich flavor of unsweetened cocoa powder with the subtle sweetness of maple syrup and unsweetened applesauce, creating a moist and flavorful cake that's naturally low in fat and refined sugar. Topped with an irresistibly creamy peanut butter glaze made with natural ingredients and a sprinkle of chopped peanuts, this cake offers the perfect balance of sweet and salty. Made with whole wheat pastry flour and vegan-friendly almond milk, it's an ideal choice for those seeking a healthier chocolate cake without sacrificing flavor. Simple to prepare in just 40 minutes, this easy, dairy-free dessert serves 8 and is sure to satisfy chocolate and peanut butter lovers alike!

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 8

Ingredients

• 1 cup Whole wheat pastry flour
• 0.5 cup Unsweetened cocoa powder
• 1.5 teaspoons Baking powder
• 0.5 teaspoons Baking soda
• 0.25 teaspoons Salt
• 1 cup Unsweetened almond milk (or other low-calorie milk alternative)
• 1 tablespoon Apple cider vinegar
• 0.5 cup Maple syrup
• 0.25 cup Unsweetened applesauce
• 1 teaspoon Vanilla extract
• 0.25 cup Natural peanut butter
• 2 tablespoons Powdered sugar
• 2 tablespoons Almond milk (for glaze)
• 2 tablespoons Chopped peanuts (optional, for garnish)

Directions

Step 1

Preheat your oven to 350°F (175°C) and lightly grease an 8-inch round cake pan or line it with parchment paper.

Step 2

In a large mixing bowl, sift together the whole wheat pastry flour, cocoa powder, baking powder, baking soda, and salt.

Step 3

In a separate bowl, combine the almond milk and apple cider vinegar and let it sit for 2-3 minutes to curdle (this creates a vegan 'buttermilk').

Step 4

To the almond milk mixture, add maple syrup, applesauce, and vanilla extract. Stir until well combined.

Step 5

Gradually pour the wet ingredients into the dry ingredients, mixing until just combined. Do not overmix as this can affect the cake's texture.

Step 6

Pour the batter evenly into the prepared cake pan and smooth the surface with a spatula.

Step 7

Bake in the preheated oven for 22-25 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Step 8

Once baked, remove the cake from the oven and let it cool in the pan for 10 minutes. Then transfer to a wire rack to cool completely before glazing.

Step 9

To make the peanut butter glaze, whisk together natural peanut butter, powdered sugar, and almond milk in a small bowl until smooth and drizzle-worthy. Add a tiny bit more almond milk if needed to achieve the desired consistency.

Step 10

Once the cake is fully cooled, drizzle the peanut butter glaze evenly over the top. If desired, sprinkle with chopped peanuts for extra crunch and decoration.

Step 11

Slice and serve the cake. Enjoy this healthier chocolate cake with a peanut butter twist!

Nutrition Facts

Serving size	(808.2g)

Amount per serving	% Daily Value*
Calories	1684.2

Total Fat 58.8g	0%
Saturated Fat 16.5g	0%
Polyunsaturated Fat 0.0g
Cholesterol 0mg	0%
Sodium 2351.7mg	0%
Total Carbohydrate 314.1g	0%
Dietary Fiber 63.1g	0%
Total Sugars 136.0g
Protein 60.6g	0%

Vitamin D 112.5IU	0%
Calcium 738.4mg	0%
Iron 25.7mg	0%
Potassium 2961.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 26.1%

Protein: 12.0%

Carbs: 62.0%