Chocolate Chip Peanut Butter Pound Cake with Peanut Butter Glaze. Definitely a mouthful, a mouthful of goodness! Yes I know I’ve done a pound cake before but those didn’t have peanut butter and chocolate!
Chocolate Chip Peanut Butter Pound Cake with Peanut Butter Glaze
This pound cake is dense and wonderful and lovely to slice and have with a cup of your favorite tea, coffee, latte or a delicious glass of almond milk
For the Cake:
- 3 cups all-purpose gluten free flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup creamy peanut butter
- 1/2 cup vegan butter, at room temperature
- 3 cups granulated white sugar
- 6 large eggs
- 2 teaspoons vanilla extract
- 1 1/2 cups chocolate chips
For the Glaze:
- 1 1/2 cups sifted powdered sugar
- 1/4 cup coconut or almond milk
- 1/4 cup creamy peanut butter
- 1/2 teaspoon pure vanilla extract
- 1/4 cup mini chocolate chips
- Preheat oven to 325ºF. Spray 10-cup tube pan generously with nonstick spray. Very generously. You don’t want to have any cake stick when you flip it over.
- Prepare cake: In a medium bowl, whisk together gluten free flour, baking powder, and salt; set aside. In a large bowl, use an electric mixer to cream together peanut butter and vegan butter. Add sugar and beat an additional 5 minutes. Add eggs and vanilla; beat until well combined. Add dry ingredients a little at a time, beating just until incorporated. Stir in chocolate chips. Scrape batter into prepared tube pan. Tap it a couple of times on the counter to shake out any hidden air pockets.
- Bake 1 hour and 20 minutes, checking on the cake at 1 hour to make sure it’s not browning too quickly on top. If browning too quickly, just place a piece of foil loosely over the top of the pan. When a toothpick is inserted into the center of the cake and comes out clean, your cake is done. Let cool for 20 minutes, then flip it onto a rack or platter and let it cool completely.
- Prepare glaze: In a medium bowl, whisk together powdered sugar, milk, peanut butter and vanilla until smooth. Drizzle glaze over the top of the cooled cake, letting it drizzle down the sides. Sprinkle chocolate chips on top. The glaze will set eventually- if you’d like to quicken the setting process, just place it into the refrigerator for a bit.
Try this for variation! It might be nice to chop a bunch of Reeses Peanut Butter Cups and swirl those into the cake instead of the chocolate chips. Then you can add chunks on top as well! Before you know it, you’ll have a Reeses Peanut Butter Cup Peanut Butter Pound Cake with Peanut Butter Glaze. MMMM!