Yellow Cake with Peanut Butter Filling and Chocolate Icing


The carrot juice gives this cake a lovely yellow color and a moist sweetness.

Cake Ingredients

2 1/2 cups All Purpose Gluten-Free Flour (we use Bob’s Red Mill)
2 1/2 teaspoons baking powder
1/3 cup vegan butter (we use organic Earth Balance Buttery Spread)
1/3 cup vegetable shortening, oil or more vegan butter
2 teaspoons vanilla
1 1/2 cups sugar
4 1/2 teaspoons Ener-G Egg Replacer in 3 tablespoons water
1 tablespoon ground flax seeds
1 tablespoon soy lecithin granules (optional – makes a richer cake)
3 tablespoons water
1 cup carrot juice

Filling Ingredients
1/4 cup creamy peanut butter
2 Tablespoons vegan margarine
1/2 cup powdered sugar
1/2 teaspoon vanilla extract
2 tablespoons water or nondairy milk

Cake Instructions

Preheat oven to 350oF. Grease two 8 inch round cake pans.
In a large bowl, mix together flour and baking powder.
In a separate small bowl mix 4 1/2 teaspoons Egg Replacer in 3 tablespoons water.
Add in flax seeds and lecithin (if using) and another 3 tablespoons water. Beat together and set aside. In another bowl, cream together sugar, vegan butter and shortening.
Add in vanilla and combine with the Egg Replacer mixture and 1 cup carrot juice.
Add these wet ingredients to the flour and mix to make a batter.
Pour batter into cake pans, filling each about half way.
Bake for 30 minutes. Remove from heat and cool. Remove from pans when cool.

Filling Instructions
Using a hand mixer or blender, combine all the ingredients until creamy. Add more water, 1 tablespoon at a time, if necessary, if filling is too thick. Chill until ready to use. Spread on top of one layer and cover with the remaining layer. Ice the cake with Chocolate Icing.


  3 comments for “Yellow Cake with Peanut Butter Filling and Chocolate Icing

  1. The instructions call for lecithin but the amount isn’t listed in the recipe list. How much lecithin is called for?

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