Peanut Butter Love Cake

Makes one 2 layer 6-inch cake

 

Ingredients:

 

2 6-inch cake pans

 

Cake:

 

1 1/2 cups Gluten Free All Purpose Flour

1 1/2 tsp baking soda

1 tsp baking powder

1/2 tsp sea salt

1 cup packed soft Medjool dates, pitted, soaked in water for 30 minutes and 1 cup of the water reserved

1/4 cup organic peanut butter

2 tsp pure vanilla extract

1 cup filtered water

2 Tbsp apple cider vinegar

Peanut Butter Cream Frosting:

 

1 15 oz can full-fat organic coconut milk, chilled 

1/2 cup organic peanut butter

1/4 cup maple syrup

1 tsp pure vanilla extract

1/4 tsp sea salt

1/2 cup plus 2 Tbsp melted coconut butter (warmed to liquid)

Peanut Butter Caramel:

 

1 cup soft Medjool dates, pitted (if they are not soft, soak them in water and drain well first)

2 heaping Tbsp peanut butter

1 Tbsp coconut oil, warmed to liquid

1/8 tsp sea salt

1 tsp pure vanilla extract

1/4 cup filtered water (plus more as needed)

1/2 cup chopped organic roasted peanuts for topping cake

 

Directions:

Adjust the oven rack to the middle position and preheat to 375F.

Grease two 6-inch circular cake pans with coconut oil and place parchment paper on the bottom.

In a large basin, thoroughly mix flour, baking soda, baking powder, and sea salt.

In a blender, combine the dates, water that was set aside, peanut butter, water, and vanilla extract. Blend until smooth, and then thoroughly incorporate the blended ingredients into the flour mixture. Add the cider vinegar and whisk until bubbles appear.

After filling the prepared pan, pour in the cake batter and bake.

Bake for 25 to 30 minutes, or until the cake is set and a toothpick inserted in the middle comes out almost clean. Remove from oven, allow it to cool fully, and then remove from the mold onto plates.

To prepare the frosting, put all the ingredients into a food processor or high-speed blender and mix until very smooth. Transfer into a bowl and refrigerate until it reaches the consistency of stiffly whipped cream, which may take up to 45 minutes, depending on the temperature. When it's prepared, store it in the fridge until you're ready to assemble.

To prepare the caramel, put all the ingredients in a food processor or high-speed blender and process until smooth, adding a little water if needed to get the desired consistency of thick yet pourable caramel.

 Arrange one layer of cake on a platter for assembly. Cover the cake layer with 3/4 cup frosting, followed by a small amount of caramel (mostly in the middle, with a 1-inch border of icing around the sides).

 After putting the second cake layer on top of the first, cover the top and the edges of the cake with the leftover frosting. Drizzle with caramel and let it run down the edges. Add chopped to the top peanuts.