A dense, mildly sweet, wheat-free, flourless cake delight!
- 1 c peanut butter*
- 1 c Earth Balance Non-Hydrogenated Spread, very soft
- ¾ - 1 cup maple syrup (depending on how sweet you like it)
- Ener G Egg Replacer and water equal to 3 eggs
- 2 ½ c oats, milled to a fine "meal" in coffee mill or food processor (I think a coffee mill works better)
- 1 c dried shredded coconut
- ½ c chocolate chips (optional)
- ½ c melted Earth Balance
- 3 tbsp peanut butter*
- ½ c maple syrup
- ½ c shredded coconut
- *Any nut butter can be substituted for the peanut butter, such as: raw cashew butter, roasted cashew butter, macadamia nut butter, almond butter. All create different flavors, but are wonderfully tasty!
Preheat oven to 350 degrees. In a large bowl, mix until smooth the Earth Balance, peanut butter, and maple syrup. Mix the egg replacer and water until frothy, and add to the peanut butter-syrup-Earth Balance mixture. Add the coconut and the oat "meal" and stir until everything is well mixed. If using, stir in the chocolate chips.
Pour cake batter into a well oiled 9x11 inch baking dish (I use glass) and bake for 45 minutes, or until golden around the edges. Remove from oven, and let cool for about 10 minutes before glazing.
Combine first three ingredients and slowly drizzle over cake. Sprinkle with shredded coconut, if desired.
Because this cake contains no flour, it is a bit crumbly, but becomes less crumbly if stored in the fridge overnight.