Egg Free Chocolate Snack Cake with Peanut Butter Frosting
A deep, dark, chocolate cake made without any eggs.
Servings 8
Ingredients
- ½ cup plus ⅓ cup all-purpose flour stir before measuring or weigh 3.8 ounces
- ½ cup granulated sugar 3.5 oz
- ¼ cup unsweetened cocoa powder we used natural style
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup buttermilk
- ¼ cup vegetable oil
- 1 teaspoon vanilla extract
- Small handful of chocolate chips optional
Peanut Butter Frosting
- 4 tablespoons unsalted or salted butter softened
- ⅓ cup peanut butter
- ¾ cup powdered sugar
- ¾ teaspoon vanilla extract
- Tiny pinch of salt – only if using unsalted butter
- Cream as needed optional
Instructions
- Preheat the oven to 350 degrees F. Grease an 8 inch square metal pan.
- In a large mixing bowl, stir together the flour, sugar, cocoa powder, baking soda and salt. Make a well in the center and add buttermilk, oil and vanilla. Stir in chocolate chips.
- With a heavy duty scraper or spoon, mix everything together until smooth. The batter should be slightly thick.
- Spread the batter in the prepared pan and bake for about 22 to 25 minutes or until cake springs back when touched. Let cool completely.
- To make the frosting, beat together the softened butter and peanut butter. Stir in the powdered sugar and vanilla and beat until smooth. Beat in a tiny pinch of salt. If necessary, add a little cream to thin the frosting. Alternatively, add more peanut butter if you’d like a less sweet frosting. Spread over the cooled cake.
Notes
The crumb of this cake was adapted from an old recipe from Fanny Farmer, while the frosting is a basic buttercream made with peanut butter. I tend to change the amount of peanut butter every time, but ⅓ cup is a good starting point.
