This is the cake we made for Ev's second birthday party which was panda themed, and the cake was shaped as a panda face, hence the name, Panda cake. It is a chocolate cake with thick peanut butter frosting. The batter has zucchini and pumpkin in it, making it nice and moist. The flavors and texture develop after cooking then chilling in the fridge. Enjoy!
Panda Cake
Makes 2- 8”rounds
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Panda Cake
Makes 2- 8”rounds
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Ingredients:
1 1/3 cups whole wheat flour
2 tsp baking soda
1 ½ tsp baking powder
½ tsp salt
1 cup cocoa powder, sifted
2 tsp vanilla
1 ½ cup brown sugar (I have experimented with alternative sweeteners, such as dates and honey with good success here.)
1 1/3 cup pumpkin
2 cups grated zucchini
2 eggs
1 1/3 cup almond milk
Frosting:
1 cup natural peanut butter
½ cup greek yogurt
2 tsp vanilla
1 tsp sweetener (agave)
honey for drizzling
(I skipped the yogurt and added a little more honey for sweetener. I blended the peanuts into butter then added vanilla and LIQUID honey. Solid honey and makes a terrible texture.)
Directions:
For the cakes:
Preheat the oven to 350 degrees and place liners in the pans. Mix together the whole-wheat flour, baking soda, baking powder, salt, and sifted cocoa powder. Set aside.
In a separate bowl mix the vanilla, brown sugar, pumpkin, zucchini, egg and almond milk.
Add the flour mixture to the pumpkin mixture and stir until just combined (the batter will be thick).
Fill each cake pan 2/3 of the way full. For round cakes, bake for 30 minutes, until springy when touched.
For cupcakes, bake at 375 for 17-20 minutes.Let cool completely before icing.
For the frosting:
Stir together the peanut butter, Greek yogurt, vanilla and Stevia. If you prefer a sweeter icing, add more sweetener to taste. Ice the cakes right before serving Drizzle honey over top. Due to the lack of fat in the recipe and the Greek yogurt in the icing, if not eaten immediately, the cakes should be kept in the refrigerator. (This cake actually tastes better cold, in my opinion)
1 1/3 cups whole wheat flour
2 tsp baking soda
1 ½ tsp baking powder
½ tsp salt
1 cup cocoa powder, sifted
2 tsp vanilla
1 ½ cup brown sugar (I have experimented with alternative sweeteners, such as dates and honey with good success here.)
1 1/3 cup pumpkin
2 cups grated zucchini
2 eggs
1 1/3 cup almond milk
Frosting:
1 cup natural peanut butter
½ cup greek yogurt
2 tsp vanilla
1 tsp sweetener (agave)
honey for drizzling
(I skipped the yogurt and added a little more honey for sweetener. I blended the peanuts into butter then added vanilla and LIQUID honey. Solid honey and makes a terrible texture.)
Directions:
For the cakes:
Preheat the oven to 350 degrees and place liners in the pans. Mix together the whole-wheat flour, baking soda, baking powder, salt, and sifted cocoa powder. Set aside.
In a separate bowl mix the vanilla, brown sugar, pumpkin, zucchini, egg and almond milk.
Add the flour mixture to the pumpkin mixture and stir until just combined (the batter will be thick).
Fill each cake pan 2/3 of the way full. For round cakes, bake for 30 minutes, until springy when touched.
For cupcakes, bake at 375 for 17-20 minutes.Let cool completely before icing.
For the frosting:
Stir together the peanut butter, Greek yogurt, vanilla and Stevia. If you prefer a sweeter icing, add more sweetener to taste. Ice the cakes right before serving Drizzle honey over top. Due to the lack of fat in the recipe and the Greek yogurt in the icing, if not eaten immediately, the cakes should be kept in the refrigerator. (This cake actually tastes better cold, in my opinion)
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