{dairy free & gluten free} peanut butter and chocolate sprinkle cake


happy easter! i hope that the bunnies came and you're all enjoying chocolate :)

so in between my relentless watching of this epic show i've come to realise something. this is an easter of 'firsts' for me. the first easter in many years that we've not been visiting my great grandma, first good friday i didn't watch the good friday appeal at all (like at all), first easter where i've been officially dairy free and the first time we've ever spent a family day at the zoo. 

so, in light of these 'firsts' & whilst i'm gallivanting off at the zoo with cousins, grandparents, aunts, uncles and that weird guy who always does the birds of prey show  - y'all get cake. inspired by this lovely post here, i thought yeah i can do sprinkle cake for easter! that can be a thing! so it happened. and look there are decorative eggs to show for it too. wooo!!

we've also officially come to the point in our renovation that kitchen designing is up for discussion. so now talks about shades of greige have moved onto the great 'cupboards vs. drawers' battle and the all important question of should we have an in built coffee bin next to the coffee machine (the answer in case you're all wondering is a resounding yes because our butler's pantry should just be that cool)

but back onto HTGAWMif anyone would like to talk to me about the ending of season one because i have all the feels and don't think i can ever look at a court house the same way again. this feels almost as bad as when sherlock season two finished - except the next season of HTGAWM will probably come out before the end of 2016 (*coughs* thanks for that one bbc). thank goodness a good friend put me onto broadchurch (i'm having a murder mystery/crime drama tv series moment here okay?) to fill the angsty TV show shaped gap inside my heart.

so merry easter and i'll be back next week with another post!!!!


the original recipe was taken from mynameisyeh but i've tweaked it to make it dairy and gluten free! i've taken out some pb as you can see below, but if you're really into reece's pb cups then feel free to sub it back in! as always, you can use whatever gf flour blend you prefer (normal flour and butter work fine in this recipe too btw). store the cake at room temp, covered. it will keep for about 4-5 days. happy easter :)

{df & gf} peanut butter and chocolate sprinkle cake 

{serves 16}


1 3/4 c  castor sugar

1 3/4 c gluten free  plain flour (your preferred blend)

3/4 c unsweetened cacao powder

1 1/2 tsp baking powder

1 1/2 tsp baking soda

1 tsp kosher salt

2 large eggs

1/2 c peanut oil

1 c almond milk (unsweetened)

2 tb  chocolate almond milk

4 tsp vanilla extract

1/2  creamy peanut butter*

1/4 c boiling water


250g vegan butter, softened

1/2 c creamy peanut butter*

1 tb unsweetened almond milk 

1 tb vanilla extract

500g powdered/iciing sugar


one hell of a lot of sprinkles

*the original recipe calls for  1 c of pb in the cake itself. i halved  it for taste preferences. feel free to add the pb back in, but i'd add slightly more boiling water (about 3/4 c) to compensate. 

let's bake!

preheat your oven to 160 degrees C/350 degrees f and line two medium 8'' cake tins with baking paper. 

in a large bowl, whisk together your dry ingredients. in the bowl of an electric mixer with the whisk attachment, combine the wet ingredients (except the boiling water!!) for 1-2 mins. slowly add the dry ingredients into the bowl on a slow speed (unless you enjoy flour storms in your kitchen!). add the boiling water and mix on high for 2-3 mins. 

divide batter amongst the cake tins and test for doneness at 25 minutes, checking every 5 minutes thereafter. leave too cool on a wire rack once the skewer comes out clean. 

for the frosting : cream the peanut butter and the vegan butter in an electric mixer for 4-5 minutes until pale and creamy. add in milk and vanilla and mic for 1-2 minutes until combined. slowly add in the sugar until a thick consistency is reached. 

assembly: no need to crumb coat the frosting, as the sprinkled will cover up any loose crumbs. sandwich the cakes between a layer of frosting, then coat the outside evenly. to apply the sprinkles, i found the easiest method was piling a large amount at the base of the cake stand/board, then sliding up the side of the cake using  cake scraper, pushing the sprinkles in as you go. or you could use your hands.

**if you're brave, try tilting the cakes or rolling them directly in sprinkles on a tray - sadly i'm not that co-ordinated, but let me know how it goes if you do try! 

serve immediately to hungry tummies :)  


- jess x