Almond Butter Cake

This tasty Almond Butter Cake is easy to make. You'll love that it's baked with chocolate chips in the cake and topped with a chocolate drizzle. Enjoy this cake for dessert or even a fun snack.

Course Dessert

Cuisine American

Prep Time 10

Cook Time 30

Resting Time 10

Total Time 40

Servings

Calories 346kcal

Author Marly McMillen

Equipment

Cake Pans

Ingredients

1 ½ cups all-purpose flour
1 cup granulated sugar
1 teaspoon baking soda
½ teaspoon salt
⅓ cup vegetable oil
⅓ cup almond butter
1 cup water
1 teaspoon vanilla
1 tablespoon apple cider vinegar
½ cup dairy-free chocolate chips

Chocolate Drizzle

2 tablespoons almond butter
2 tablespoons cocoa powder
2 tablespoons agave nectar (or maple syrup)
3 tablespoons plant-based milk

Cups - Metric

Instructions

Preheat oven to 350°F/175°C. Spray the bottom and sides of a round cake pan with vegetable spray. Cut a piece of parchment paper to fit the bottom of a round cake pan. Place it in the bottom of the pan and give the top of it a light coating of vegetable spray. If you don't have parchment paper, be sure to oil and flour your pan.
In a mixing bowl, combine flour, sugar, baking soda, and salt. Stir to combine. Set aside.
In a microwave-safe bowl, combine the vegetable oil and almond butter. Heat in the microwave in 30-second increments until the almond butter is smooth enough to stir. Stir to combine.
Add water, vanilla, and apple cider vinegar to the almond butter mixture. Stir to combine.
Pour the almond butter mixture in with the flour. Add the chocolate chips ad stir to combine. Pour this batter into the prepared cake pan.
Bake for 30 to 35 minutes, until a tester comes out clean.
Remove cake from oven and allow to cool completely before topping with drizzle.
To make a drizzle, place almond butter in the same bowl used above to hold wet ingredients. Place in the microwave for about 15 seconds, to soften almond butter. Add cocoa powder. Stir until crumbly. Stir in agave nectar one tablespoon at a time. Add one tablespoon of plant-based milk and stir. If the milk is cold, you may need to return the bowl to the microwave for a few seconds to soften the mixture up. Stir in remaining plant-based milk, one tablespoon at a time until a spreadable consistency is achieved.
Once the cake is cooled, use a spoon to lightly drop chocolate drizzle over the top of the cake in sweeping motions.
Cover and store the cake at room temperature for up to 3 days, in the fridge for up to 7 days, or cut individual slices and freeze them for up to 1 month. To serve, cook individual slices in the microwave until just barely warm.

Nutrition