Gluten Free Peanut Butter Cake Recipes

Steps:

• Preheat the oven to 350 degrees F. Lightly grease 10 four-ounce ramekins and place them on a rimmed baking sheet.
• Whisk the millet flour, sorghum flour, tapioca starch, baking soda, baking powder, salt and guar gum together in a medium bowl. In a large bowl, whisk together the eggs and granulated sugar until the mixture is pale yellow and slightly thickened, 2 to 3 minutes. Pour the oil into the bowl in a thin stream while whisking constantly. Add the buttermilk, peanut butter and vanilla and whisk to combine. Add the dry ingredients to the wet ingredients and stir until the batter comes together; scrape the bottom of the bowl to make sure all of the flour is incorporated.
• Pour batter into each ramekin, filling each two-thirds full. Bake the ramekins on the baking sheet until a toothpick inserted into the center of the cakes comes out clean, 25 to 30 minutes. Remove the cakes from the oven and let them cool for 5 to 10 minutes. Serve warm or room temperature with Brown Sugar Whipped Cream.
• Combine the cream, brown sugar, salt and vanilla bean seeds in the bowl of an electric mixer. Beat on high speed until the mixture holds firm peaks, about 5 minutes. Makes about 4 cups.

Steps:

• Heat oven to 350°F for shiny aluminum pan, 325°F for dark nonstick pan. Place paper baking cup in each of 12 regular-size muffin cups, or grease cups with shortening or cooking spray.
• In medium bowl, stir together flour blend, baking powder, xanthan gum and salt; set aside.
• In large bowl, beat granulated sugar, 1/3 cup softened butter, peanut butter and 1 teaspoon vanilla on medium speed about 3 minutes or until light and fluffy. Add eggs, one at a time, beating on medium speed 1 minute after each addition. On low speed, beat in dry ingredient mixture alternately with 1/2 cup milk, beginning and ending with dry mixture. Divide batter evenly among muffin cups. Smooth tops of batter in cups with wet fingers.
• Bake 20 to 24 minutes or until toothpick inserted in center of cupcake comes out clean. Cool 5 minutes in pan; remove from pan to cooling rack. Cool completely before frosting, about 30 minutes.
• To make Chocolate Frosting, in medium bowl, beat 3 tablespoons softened butter and chocolate until blended. Add powdered sugar, 1/2 teaspoon vanilla and enough milk until smooth and spreadable.

Steps:

• Preheat oven to 180*F and spray four 6-inch cake pans with cooking spray. (You can use three 8-inch cake pans or three 9-inch cake pans. The layers might be thinner, and baking time will vary, but there will be enough batter for larger cake layers.)
• Whisk together flour, baking soda, baking powder, powdered peanut butter (if using!), and salt.
• Combine flax/linseed meal with the warm water. Let it sit for 5 - 10 min
• Combine Almond milk and vinegar and let it sit for 5-10 min
• Cream butter on medium speed with an electric mixer. Add peanut butter; mix well. Add both sugars and vanilla. Mix until combined. Add eggs one at a time with mixer running; mix well.
• Add half of the flour mixture and half of the buttermilk to the butter/sugar mixture. Mix until just incorporated. Repeat with remaining flour and buttermilk; mix until combined.
• Divide batter among cake pans and bake for about 25 minutes (this will change depending on the size of the pans you use), or until a toothpick inserted into the center of the cake layers comes out clean.
• Let cake cool in pans for 5-10 minutes, then turn out onto a wire rack to cool completely.