Recipes // 01.6.14 // 25 Comments

Recipe Renovation: Chocolate Cake with Peanut Butter Glaze

Recipe renovations help you enjoy the foods you love without the guilt and this cake is proof of that! Try Bethenny's updated (and low-cal) version of a moist chocolate cake with a peanut butter glaze.

Recipe Renovation: Chocolate Cake with Peanut Butter Glaze


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.

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Comments

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Viviana Martinez
66 days ago

I made this cake about a month ago and instead used Agave syrup to lower the glycemic index and I had rave reviews. Many of my co-workers were surprised that it was moist and was not "weird" because that is what many expect when you say something is healthy. I highly recommend this recipe
Viviana

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Jennifer Brisson
91 days ago

This was a disaster. I followed the recipe to a T, and it didn't smell good while it was baking, and tasted horrible. It doesn't even remotely resemble a chocolate taste. And its texture is grainy. I didn't even bother with the peanut butter glaze, as there was no point to making it, given that the cake tasted really bad.

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Kristina
99 days ago

I saw this on the show this week. Followed it to the T, with the exception of using all purpose flour (horrible i know, all I had) and omitting the peanut butter. It was fantastic! I was worried it wouldn't hold up with a dessert-aholic husband, but it did! The whole family, including kids, loved it! It was indeed very, very moist. The glaze set for that texture I love, you know, the little crunch with creamy underneath? I was so thrilled to be able to make this without eggs or butter, the former being something I may or may not have on hand. I put it in a standard 9" loaf pan (stone actually) and it was done in 40 minutes. If you use metal or glass I would check it after 30 really... Good cake!

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Chelle
101 days ago

Tried this recipe. Here are my thoughts:
1) The batter is really liquidly
2) The flavour is too mild to make this cake my go to choco cake
3) The texture of the cake is moist and light.
4) When chewed the cake tastes kind of like oatmeal(wasn't a fan)
5) The cake is not sweet. It's just right.
6) I'll try making this cake again using sour cream, regular milk, or add an egg......not sure yet but this cake needs work flavour wise

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3 Replies
Mrs. Yerkes
101 days ago

Re: Renovated chocolate cake

Delicious; genius. I made mine with organic coconut sugar instead of raw cane sugar. Also, I made my own oat flour from steel-cut oatmeal. I ground it up in my coffee grinder to a flour consistency as I did not have oat flour in my pantry.

I made my own peanut butter in a ninja blender; Vitamix works well too, but the ninja came with small containers; quite handy. I then made the icing in the ninja blender.

Next time, I'll make the batter in a food processor or blender.

Regards,

Mrs. Yerkes

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susan
103 days ago

I have made eggless and sugarless chocolate cakes before, and was looking forward to the oat flour chocolate cake. I just made it and the icing and threw them both out. That is the worst all-natural chocolate cake I have ever had, and I have baked quite a few of them. Peter Berley has a much better one in his book "The Modern Vegetarian Kitchen." It is also a vegan cake but is so much better than the Chocolate Cake Renovation recipe posted on this site.

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1 Reply
NADIA
105 days ago

BEST CAKE EVER! I RECOMMEND THIS CHOCOLATE CAKE.

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alana
105 days ago

Would love to have the nutritional info on the recipes listed on website. I know Bethany mentioned it on TV the calories per slice but don't see it here.

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Melissa
106 days ago

Here is the nutrition information…
But I did make some substitutions for the cake, and maybe due to the substitutions my cake fell after it cooled…Still good though!
*I used my own oat flour (by grinding gluten free rolled oats in my vitamix)
*I used 1/2 the amount of sugar in the cake and used organic coconut sugar
*I added 1 tsp. instant decaf coffee to bring out the chocolate flavor due to less sugar
* I used coconut oil instead of vegetable oil
*used trader joes cocoa powder which I think has more calories than Hersheys cocoa

Substitutions for the frosting
*used 1/2 the amount of sugar (and was even too sweet for my tasted, but good!)
*Used Clarified Ghee instead of oil (has 45 calories per tbs.)
*Used Sunbutter
*used almond milk


Cake (I would say its about 12 servings ~ Have fun cutting it into that small of pieces and with the 1/2 sugar its still 12g sugar.
calories 1182
fat 39
sat 25
sodium 880
pot 420
carb 187
fiber 18
sugar 99
protein 23
iron 49&

Frosting
calories 495
fat 26
sat 8
sodium 23
carb 59
fiber 5
sugar 49
protein 9

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Lauren
106 days ago

I'm a teacher in Chicago and pretty obviously we didn't have school today due to the cold temperatures. So luckilyfor me I got to watch the show today. I just made the cake and it turned out super moist and delicious! I couldn't even wait to try it until dessert, so afternoon snack it was!

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1 Reply
Michele
106 days ago

I would also like to know the nutrition facts; how many servings and nutrition information per serving. Also, while you mention using a loaf pan for cooking, the recipe doesn't specify the size. I'm using a 9x5 because it's what I have (I'm watching the timer so not to under or over cook it), but some people have 9x5 as well as 8x4 pans. Thanks so much! Look forward to tasting this when it comes out of the oven (soon)!!

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Mary
106 days ago

Can you use 1% milk instead of soy?

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1 Reply
Katie Nissen
107 days ago

Nutrition facts... please?

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1 Reply
Kelly Shortt
107 days ago

Would really love the number of servings this cake provides along with the carb count... my daughter is a type 1 diabetic & this information is necessary before we attempt to make & enjoy! Thanks

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Lauren
107 days ago

Just an FYI-Oat flour is not always considered gluten free. Oats in their natural form are gluten free, but they are grown in fields next to wheat. Cross-contamination does occur in some cases, thus making oats non GF. Only certain oat flours are gluten free, and need to be specified on the containers.

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