Chocolate Peanut Butter Madness

13 Jun

I feel like I’ve been posting a lot of SGS lately.  My apologies to any readers who come here for recipes that are actually healthy–you will not find one of those today.

Recently I have been consumed by the idea of avocado in baked goods. In addition to its being a great example of the chemistry of baking (you don’t actually need oil or butter in a recipe; you need fat), using this little trick gives me the excuse to make every serving a surprise party– after I make everyone say how much they like it and how it tastes better than any other chocolate cake they’ve had,  I get to jump out in my avocado costume and yell, ” SURPRISE!” Okay, so maybe I don’t have an avocado costume. But a girl can dream, right?


For my first experiment, I made this dense and fudgey chocolate cake that I layered with a gluten/refined-sugar free peanut butter cream cheese icing. It was a KEEPER, and is best enjoyed with a glass of milk and a hot Cameroonian employment lawyer with a sweet tooth (but I suppose just a glass of milk will do). Anyway, I used this chocolate cake recipe as a guide but made big enough changes to make it gluten/refined-sugar free that I will post my own measurements below with the  improvised the pb/cream cheese filling.

Chocolate Peanut Butter Madness


  • 3 oz chopped chocolate or just less than 1/2 c carob chips
  • 2/3 c strong, freshly brewed coffee
  • 1 1/2 c GF flour (or full o’ flour sugar if you prefer)
  • 1/4 c coconut sugar (OR 1/4 c granulated sugar + 1/2 c packed brown sugar)
  • 1/2 c unsweetened cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/4 cup oil (I used coconut oil, you use whatever you’d like)
  • 1/2 large very ripe avocado, mashed
  • 1 1/2 tsp vanilla extract
  • 3/4 c milk of choice (I used almond)
  • 1/2 c chocolate/carob chips
  • 8 oz cream cheese, softened
  • 1/3-1/2 c peanut butter
  • 2 TBS maple syrup


  1. Preheat oven to 350 F. Grease lightly a bundt pan or a brownie pan. Place the smallest saucepan you have and combine in it the coffee and 3 oz of chocolate. Whisk until chocolate is completely melted, then set aside to cool off the heat.
  2. In a large mixing bowl, combine by whisk or fork the flour, sugar, cocoa powder, baking soda, and salt.
  3. In a separate large bowl, beat together avocado, oil, and vanilla extract until smooth–I did not have my mixer and so just did it with a fork and it turned out fine, but electric mixer would be better. Whisk in cooled chocolate and milk of choice. Stir the oil/chocolate/milk mixture into the flour/sugar mixture until just combined. Gently fold in chocolate/carob chips. Batter will be thick–if that makes you nervous, add in 2-3 more TBS milk.
  4. Pour into your greased pan and smooth over. Bake for 35-45 minutes or until fork comes out with just a few crumbs attached. Let cool completely before removing from pan.
  5. To make the filling, start with 4 oz softened cream cheese and a scant 1/3 c peanut butter. Heat peanut butter for about 30 seconds, then combine with cream cheese (either with electric mixer or by beating with fork). Add maple syrup. Continue this process, adding whichever ingredient you prefer more of, until you get desired consistency.
  6. Layer peanut butter filling between two pieces of cooled cake. Enjoy with a glass of milk!

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