Get ready to elevate your dessert game with our irresistible Peanut Butter Caramel Chocolate Cake. This indulgent treat combines the rich flavors of peanut butter, caramel, and chocolate into a moist and decadent cake that’s sure to satisfy even the most discerning sweet tooth. Whether you’re celebrating a special occasion or simply craving something sweet, this cake is guaranteed to impress. Join us as we guide you through the steps to creating this mouthwatering masterpiece, along with some helpful cooking tips, variations, and even keto and low-carb options. Get ready to delight your taste buds with our Peanut Butter Caramel Chocolate Cake!
Ingredients:
- 250 grams all-purpose flour
- 60 grams rolled oats
- 150 grams brown sugar
- 15 grams baking powder
- 1 tbsp. vanilla extract
- 250 grams almond milk (+ 2 tbsp. vinegar)
- 120 grams smooth peanut butter
- 2 large eggs (see below for vegan substitution)
- 250 grams caramel-filled chocolate (vegan options below)
Instructions:
1. Preheat and Prepare:
- Preheat your oven to 350°F (175°C).
- Grease and flour a 9-inch round cake pan.
2. Mix Dry Ingredients:
- In a large mixing bowl, combine the all-purpose flour, rolled oats, brown sugar, and baking powder. Mix until well combined.
3. Prepare Wet Ingredients:
- In a separate bowl, whisk together the almond milk and vinegar. Let it sit for a few minutes to curdle.
- Add the vanilla extract, smooth peanut butter, and eggs to the almond milk mixture. Mix until smooth and creamy.
4. Combine Wet and Dry Ingredients:
- Gradually pour the wet ingredients into the dry ingredients, stirring until just combined. Be careful not to overmix.
5. Add Chocolate:
- Chop the caramel-filled chocolate into small chunks and fold them into the batter.
6. Bake the Cake:
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cake from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Cook Notes and Variations:
- For extra peanut butter flavor, swirl additional peanut butter into the batter before baking.
- Feel free to use any type of chocolate you prefer, such as milk chocolate or dark chocolate.
- Add chopped nuts, such as peanuts or walnuts, for added texture and flavor.
- For a gluten-free version, use gluten-free all-purpose flour and certified gluten-free rolled oats.
Keto and Low-Carb Versions:
For those following a keto or low-carb diet, here’s how you can make a keto-friendly version of Peanut Butter Caramel Chocolate Cake:
- Replace the all-purpose flour and rolled oats with almond flour and coconut flour for a low-carb option.
- Use a low-carb sweetener such as erythritol or stevia in place of brown sugar.
- Choose sugar-free chocolate chips or chunks for the chocolate component.
Frequently Asked Questions (FAQs):
Q: Can I use crunchy peanut butter instead of smooth? A: Yes, you can use crunchy peanut butter for added texture in the cake.
Q: Can I make this cake without eggs? A: Yes, you can substitute the eggs with flax eggs for a vegan version of the cake. To make a flax egg, mix 1 tablespoon of ground flaxseed meal with 3 tablespoons of water and let it sit for a few minutes until it thickens.
In conclusion, our Peanut Butter Caramel Chocolate Cake is a delightful combination of flavors and textures that is sure to please dessert lovers of all ages. With its moist and tender crumb, rich peanut butter flavor, and gooey caramel-filled chocolate chunks, this cake is a true crowd-pleaser. Plus, with our keto and low-carb variations, you can enjoy all the decadence of this indulgent dessert while staying true to your dietary goals. So why wait? Treat yourself to a slice of Peanut Butter Caramel Chocolate Cake today and experience pure dessert bliss!
