After only having done a handful of gluten free recipes, I'm actually quite shocked at how good these are tasting.
Sadly I was one of those people that firmly believed that if it was gluten free it meant taste free.
Thankfully only after a handful of creating gluten free recipes (more posts coming) I'm happy to find that gluten free easily means very tasty.
I hope this same theory holds when I start making breads, pastries, cupcakes, and rolls.
Getting gluten free breads to taste just like real bread is a challenge I'm willing to accept!
When I made those gluten free salty peanut butter cookies using that peanut butter powder--I had plenty of powder left. That is where this cake came into play.
If you don't have peanut butter powder you can easily use peanut flour.
Found at whole foods and most health food stores. They have a website: bettylousinc.com
This peanut butter powder is wonderful; just like peanut flour, BUT it has sugar in it.
So if you use this in baking make sure to watch how much sugar you use.
This snack cake is very light, not heavy in texture. In the photo it looks like it's moist and under-done--it's not. It's just moist and almost delicate like.
But the flavor is wonderful. If you've ever had peanut butter with coriander you'll know what I mean.
Those two flavors work so well together.
gluten free peanut butter-coriander snack cake
1 cup peanut butter powder (or peanut flour), not packed
1 ts baking powder
¼ ts baking soda
¼ ts salt
1 ts coriander
1 large egg, room temp
½ cup sugar
½ half & half or whole milk
½ cup peanut butter (creamy or chunky) I used an all-natural pb
8 TB unsalted butter, melted & cooled
1/2 ts pure vanilla extract
Preheat oven to 350 degrees.
Lightly grease an 8 - 9" cake pan and line the bottom with parchment. (I’m certain a loaf pan would work too, just might need to bake it longer).
In a bowl, whisk together the flour, baking powder, baking soda, coriander, and salt.
In another larger bowl, whisk the egg, sugar, half & half, melted butter, peanut butter and vanilla. Next add in the dry mixture, and mix until just combined.
Pour into prepared pan, and bake about 18-25 minutes.
You’ll know the cake is done when the middle no longer jiggles, and the edges are golden brown.
Let cool in pan at least 30 minutes.
This is a delicate cake, so use some caution when turning it out onto plate to slice.
Makes about 6-8 slices depending on how you slice them.
Labels: gluten free cakes