Double Chocolate Cake with Peanut Butter Icing

Hands down this may be the best chocolate cake I have ever eaten. You will only know it is gluten free & dairy free because I told you. The base cake is a XO Baking Co mix I altered. What is Alpha-gal?

Servings: 9 to 12     Prep time: 30 min     Cooking time: 25 to 35 min + 15 min cool
    Ready to eat in: 1 hr 15 min
Utensils: 9 by 9 inch baking pan, mixer, mixing bowl

Double Chocolate Cake with Peanut Butter Icing
3 eggs
3/4 cup Dark chocolate almond milk
1/3 cup vegetable oil or Earth Balance soy free butter spread
3/4 cup hot water
1 box XO Baking Co gluten free gourmet chocolate cake mix
Earth Balance to grease pan
Peanut Butter Icing
1 cup peanut butter
1 cup powdered sugar
1/2 cup Earth Balance soy free butter spread
Couple tablespoons of hot water if needed
1/2 cup crushed peanuts for topping (optional)


Pre heat oven to 350 F. Whisk eggs, add oil, almond mild and water, mix well. Slowly add cake mix and beat until smooth. Pour into greased 9 by 9 baking pan, bake at 350 F 25 to 35 min or until a toothpick come out clean. Let cool at least 15 min before icing.

Soften peanut butter in microwave 30 to 40 seconds. With an electric mixer blend in softened butter then add powdered sugar about 1/4 cup at a time until smooth. Add a little hot water if the icing is to thick. Spread on the cooled cake while peanut butter is still warm. Sprinkle top with crushed peanuts.

Alternative Recipe Ideas

  • German chocolate cape icing as an alternate
  • Add dairy free chocolate chips to the batter or on top of the icing
  • Make in round pans for a traditional layer cake
  • Make in a brownie pan or sheet cake pan
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    This recipe brought to you by Chef Gary from Rocky Creek Valley Farm