Chocolate Cake with Peanut Butter Glaze

Most of my friends know that I am a huge Bethenny talk show fan.  I love her for her candid talk, helping out other woman and being a proponent  women's health.  She recently did segment on a chocolate cake recipe renovation.  The recipe seemed really easy, something that I could even do.  The recipe is egg and dairy free.  I also love that it was low calorie, according to Bethenny it is only 140 cal per slice.  So with the encouragement from my baby sitter, who is trying to lose weight, I tested the recipe.

Here are the ingredients for chocolate cake

1 1/4 cups oat flour
1 cup raw sugar
1/3 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup warm water
1 teaspoon real vanilla extract
2 tablespoons vegetable oil
1 teaspoon apple cider vinegar



Ingredients for peanut butter glaze

1/2 cup raw sugar
2 tablespoons canola oil
2 tablespoons soy milk
2 tablespoons creamy 100% peanut butter
2 tablespoons unsweetened cocoa powder
2 teaspoons real vanilla extract
Directions for chocolate cake

1. Preheat oven to 350 degrees. Put all the ingredients in a bowl and stir until combined.

2. Pour the batter into a loaf pan coated with cooking spray. Bake 40-50 minutes, rotating the pan about halfway through the baking time. When a toothpick inserted into the middle comes out clean, it’s done.

3. Let the cake cool completely, then top with Peanut Butter Glaze.
Directions for peanut butter glaze

1. Combine all the ingredients in a bowl and mix with a hand blender until the sugar crystals are dissolved. If they aren't dissolving, you can gently heat the mixture until they do (heat on low on the stove or on 50 percent power in the microwave, stirring every 20 seconds). Be careful of spattering when blending this recipe.

2. Spread the glaze on the cake. Slice and serve.


I opted not to do the peanut butter glaze, mostly because I did not have almond milk which the recipe calls for