I don't know about all of you, but I am a huge fan of peanut butter and chocolate. Gi-normous, in fact. So, when I saw this recipe for Chocolate Chip Peanut Butter Pound Cake with Peanut Butter Glaze from The Recipe Girl, I was immediately smitten and knew I just had to find a way to make it gluten-free.
I got a pan for mini bundt cakes for my birthday, so I decided to halve this recipe (which is intended for a full-size bundt cake) and put my new pan to good use! I altered a few ingredients to help the recipe work well with gluten-free flour and could not have been more pleased.
Here's what we're workin' with:
Chocolate Chip Peanut Butter Mini Bundt Cakes with Peanut Butter Frosting (based on this recipe)
- 1-1/2 cups + 1/8 cup gluten-free flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup creamy peanut butter (don't use natural)
- 1/4 cup butter, at room temperature
- 1-1/2 cups granulated white sugar
- 3 large eggs
- 1 teaspoons vanilla extract
- 3/4 cups chocolate chips
- 3/4 cups (sifted) powdered sugar
- 1/8 cup milk
- 1/8 cup creamy peanut butter
- 1/4 teaspoon vanilla extract
- 1/8 cup chocolate chips
1. Preheat oven to 325 degrees F. Spray (or grease and flour) a 12-cup mini bundt cake pan generously with nonstick spray .
2. Prepare cake: In a medium bowl, whisk together flour, baking powder, baking soda and salt; set aside. In a large bowl, use hand mixer to cream together peanut butter and butter. Add sugar and beat an additional 5 minutes. Add eggs and vanilla; beat until well combined. Add dry ingredients a little at a time, beating just until incorporated. Stir in chocolate chips. Scrape batter into prepared pan. Tap it a couple of times on the counter to shake out any hidden air pockets.
3. Bake 25-30 minutes, rotating the pan half way through the bake time. If browning too quickly, just place a piece of foil loosely over the top of the pan. When a toothpick is inserted into the center of the cake and it comes out clean, then your cakes are done. Let cool for 10 minutes, then flip them onto a rack or platter and let the bundt cakes cool completely.
4. Prepare frosting: In a medium bowl, whisk together powdered sugar, milk, peanut butter and vanilla until smooth. Smooth/drizzle glaze on top of each cooled cake. Sprinkle chocolate chips on top.
These were unreal. My icing was slightly different than the original recipe (it didn't drizzle down the sides), but it was delicious nonetheless. I've said it before and I'll say it again: I love when I can please even the non-gluten-free eaters. My brothers each had two and begged me to make them again. Sounds like a win to me! :)
Note: This recipe is gluten-free. (If you have allergies or food sensitivities, always check specific manufacturer's products for allergens and/or cross-contamination issues.)
I'm curious: What's your favorite peanut butter combo? With jelly? A banana? On a spoon and all by its little, lovely self?
Find more recipes, gluten-free information and healthy living tips at The G-Spot.