When Chocolate Melts Troublesby caroline
I love the little messages that Dove Chocolate includes on the inside of its wrappers. The other day, mine read: “There is no problem that a little bit of chocolate can’t help solve.”
COULDN’T AGREE MORE, PEOPLE.
After all, that’s why I decided to whip up these babies. You see, I’ve been feeling a little stressed, tad bit edgy and entirely overwhelmed as a result of a few things going on in my life (fill ya in on that later). So, when the hankering for chocolate found its way into my thoughts last night, I thought, “Why not?”
And came up with these …
Peanut Butter Chocolate Chip Cake (gluten-free + vegan)
- 2 Tablespoons flaxseed meal + 6 Tablespoons warm water
- 1/2 cup all-natural applesauce
- 1 cup vegan granulated sugar
- 1 cup Gum-Free, Gluten-Free Baking Flour Mix
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/8 teaspoon sea salt
- 1/2 cup natural chunky peanut butter, warmed
- 1 cups vegan, gluten-free chocolate chips
Preheat oven to 350 degrees. Prepare an 8×8 baking dish by lining with parchment paper and brushing with safflower oil (on dish and parchment paper). Set aside.
Mix together the flaxseed meal and water in a small bowl and allow it to sit for a few minutes.
Using a hand mixer on low/medium speed, “cream” applesauce and sugar in a medium bowl (you may also use a standing mixer). Add flaxseed mixture and mix thoroughly.
Measure all dry ingredients (flour through salt) into a medium bowl and stir/sift to combine. Add to applesauce mixture and mix on low speed until thoroughly combined. Fold in warm peanut butter and chocolate chips.
Pour mixture into prepared baking dish and place in oven. Bake for 28 – 30 minutes or until a toothpick inserted into center comes out clean. Cool completely in pan and then slice to serve. Store in refrigerator.
Peanut butter. Eew-y, gooey chocolate and plenty to go around. Need I say more?