Edda & Alex & Chocolate & Peanutbutter

Chocolate Cake | As someone who avoids dairy and gluten, I try not to just replace them with approximation.  But sometimes nothing sounds better than a big fat piece of fluffy cake.

My mother in law recently sent me a wonderful package full of gluten free mixes: pancake, brownie, white cake, chocolate cake, frosting.  I decided to start with the chocolate cake.  I really really miss chocolate cake & this brand is amazing.  It is also dairy free.  My only problem is how much sugar it has, but hell, lets be realistic… its cake. Cake has sugar.

Please meet Edda | my Kitchen Aid.  She and I recently had a little photo-shoot.  Her and I have been thinking lately about how to make a Peanut Butter Frosting.  I did some research online and through some trial and error came up with an idea of how to make a Vegan version.

• Success: it is very sweet and peanutty.
• Failure: oily and shiny which looks a little unappetizing.
• Crisis: Edda and I over-beat it and the frosting broke.
• Salvation: I thought I would have to toss the whole thing, but adding another spoon of powdered sugar and a pinch of cornstarch brought the whole thing back together.

Vegan Peanut Butter Frosting

1/2 cup smooth peanut butter
3 tbs water
1 tsp vanilla
1 cup confectioners sugar

Whip together with the help of a Edda like friend or by hand.  Add sugar in increments. Don’t over whip, or oil will separate. Chill before using as frosting. Again, its a little shiny but it is seriously delicious, vegan, gluten free and sweet has hell.