When you have the world’s best Peanut Butter Cake
turning it into a chocolate peanut butter loaf just makes the most sense!
Moist peanut butter cake studded with chocolate chips
and then iced in more chocolate and peanut butter drizzle!
It’s a simple one bowl mix and while it bakes whip up the two ingredient ganache
PS this recipe makes great cupcakes too!
Notes for Success
Generic creamy peanut butter is my choice not a natural peanut butter
Since peanut butter typically has salt added I do not add salt to this cake recipe
This recipe will fit into a standard loaf pan
WATCH THE VIDEO FOR HOW TO MAKE THE PEANUT BUTTER BATTER
Chocolate Peanut Butter Loaf
Ingredients
- 8 Tbs Vegetable Oil 118ml
- 1¼ cups Granulated Sugar 250gg
- ⅔ cup Creamy Peanut Butter 320g
- 3 Tbs Flax Meal 24g
- ½ cup Hot Water 118ml
- 2 teaspoons Vanilla Extract 10ml
- ¾ cup Plant Milk 177ml
- 1 Tbs Vinegar 15ml
- 2 cups All Purpose Flour 250gg
- 1 teaspoon Baking Powder
- ½ teaspoon Baking Soda
For the Drizzle *optional
Instructions
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Preheat the oven to 350°F & then grease a standard sized loaf pan
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Combine the flax meal with the warm water & set aside to thicken about 5 minutes.
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Add the vinegar to the plant milk & then add the vanilla extract
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Heat the peanut butter so it is more liquid & it will mix into the recipe better
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In a large mixing bowl combine the warmed peanut butter, sugar, oil, flax paste mixture & the plant milk mixture whisk smooth
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Sift the flour with the baking powder & soda then add it to the bowl & whisk to a smooth batter
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Fold in the chocolate chips & then pour the batter into your prepared pan & bake at 350℉ for the first 20 minutes then turn the oven down to 300℉ to bake the rest of the way (approximately 20 minutes more or when a toothpick inserted into the center comes out with moist crumbs not raw batter)
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Meanwhile prepare the ganache recipe *if using
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When the loaf is cool drizzle with ganache & peanut butter
Notes
Storage Peanut Butter Loaf can stay at room temperature for up to 5 days wrapped loosely to prevent drying. Freeze for up to 1 month wrapped well
