The other day I made a gluten and dairy and refined sugar free peanut butter cake with peanut butter frosting!
Here is the recipe I used: https://mummymade.it/2019/08/gluten-free-peanut-butter-cake.html
The cake turned out OK, though I would recommend if you make it to put it in a 9×13 pan or something larger than called for! I also had to bake it for 10 minutes longer.
But the frosting turned out EXCELLENT! Seriously the best refined sugar free frosting I’ve ver had! I will be making this frosting in the future for sure to put on other cakes and donuts and such! It is super simple, too. Here are the ingredients:
3/4 cup mashed cooked sweet potato
3/4 cup peanut butter
3/4 cup coconut cream– this is obtained by placing a can of coconut milk in the fridge overnight until the solids and liquids separate. Take just the solid white part and discard the clear liquid.
1/3 cup plus 1 tablespoon maple syrup
3 teaspoons vanilla
Simply put all of it into a blender or cuisinart and process (scraping down the sides) until smooth! Then put it in the fridge at least 1-2 hours to firm up. It’s so easy! And it makes a lot of frosting!
Here are two pictures I took of the results. The first picture shows the unfrosted cake and the icing in a glass food storage container. I chose to left the cake uniced so I could put more or less frosting on each piece as I wanted. The second picture shows a slice of cake from the side with the frosting on it.
