1 ½ sticks (Melt) butter (non dairy, soy free), room temperature
1 cup sugar
3 extra large eggs
1t pure vanilla extract
3/4C all purpose gluten-free flour (I used better batter)
1/2t xanthan gum (if your flour mix doesn’t have it)
3/4C Cacao powder
1/2t baking powder
1/4t salt (I used real salt)
2/3C coconut milk (canned organic)
1 1/2t lemon juice
6-8 Justins small peanut butter cups
Preheat oven to 350. Grease 2 8” round cake pans with unsalted butter (I use Earth Balance Sticks), line with parchment paper, then butter the paper.
IN a large bowl – cream the butter and sugar until light and fluffy. Add the eggs, oen at the time, vanilla, blending after each addition.
Add the flour, (xanthan gum), cacao powder, baking powder, and salt and blend well. Add the coconut milk and lemon juice, add more. Batter will become thicker and more elastic. Pour the batter into the pans and bake 30-35 minutes
All to cool completely before frosting.
PEANUT BUTTER FROSTING:
2T butter (Earth Balance soy free or Melt)
1/4C creamy peanut butter
3C organic confectioner sugar
2-4T coconut milk (to get the right consistency)
Beat all together until the right consistency. Add the 2T coconut milk first, then add a little more as needed to get a spreadable consistency.
Frost the first layer, put the second cake layer on and frost the top and sides.
I cut justins peanut butter cups in half to garnish.
You can also cover with a chocolate ganasch