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
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
I’ve used cake flour and all purpose flour interchangeably here with great results
The cake flour version is going to be slightly lighter in texture versus the AP version which is heartier
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
If you choose to use natural peanut butter here I would probably increase the plant milk by 2 more Tbs
And be sure to whisk the natural peanut butter with the oil and milk so it gets more viscous
This recipe will fit into a standard loaf pan
WATCH HOW TO MAKE THE PEANUT BUTTER BATTER
Chocolate Peanut Butter Loaf
Ingredients
- 8 Tbs Vegetable Oil 118ml
- 1¼ cups Granulated Sugar 250g
- ⅔ cup Creamy Peanut Butter 180g
- 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 250g
- 1 teaspoon Baking Powder
- ½ teaspoon Baking Soda
For the Drizzle *optional
- ¼ Recipe Ganache
- 2 Tbs Creamy Peanut Butter
Instructions
- Preheat the oven to 350°F & then grease a standard sized loaf pan
- Combine the flax meal with the warm water & set aside to thicken about 5 minutes.
- Add the vinegar to the plant milk & then add the vanilla extract
- Heat the peanut butter so it is more liquid & it will mix into the recipe better
- In a large mixing bowl combine the warmed peanut butter, sugar, oil, flax paste mixture & the plant milk mixture whisk smooth
- Sift the flour with the baking powder & soda then add it to the bowl & whisk to a smooth batter
- 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 20-30 minutes more or when a toothpick inserted into the center comes out with moist crumbs not raw batter)Because this is a long bake time you can drape a foil loosely over top to prevent too much browning, although this is precisely why I finish the bake at 300℉
- Meanwhile prepare the ganache recipe *if using
- When the loaf is cool drizzle with ganache & peanut butter
Notes
Hi. Just curious why a natural peanut butter wouldn’t work as well? Thanks.
It could work it’s just that it’s much thicker & may result in a thicker batter that may have a slightly more dry result. I should probably change the recipe to just “peanut butter” with this notation~ Thanks