#accommodation friendly baking

This is a chocolate peanut butter cinnamon cake. I just came up with the recipe tonight, but I wrote down everything I used so I do actually have a recipe!

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Preheat your oven to 400 F (204 C) and grease your pan

Mix together 1 1/2 cup (63 g) of flour, 1 1/2 tablespoons (21 g) baking powder, and a pinch of kosher salt. 

Add a stick of butter and mix. Add 1 cup (200 g) of granulated sugar and mix. Add two eggs and mix. Add a splash of vanilla extract and mix. Add 1/2 cup (4 oz) whole milk and mix.

Melt two full sized Mr. Goodbars on the stove or in the microwave. Do only 1/3 of a bar at a time to avoid burning the chocolate. Mix this into your cake batter and bake for 30-35 minutes or until you can insert a toothpick in the center of the cake and it comes out dry.

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Frosting:

1 to .5 ratio of peanut butter and powdered sugar along with a couple splashes of milk to get your desired consistency and amount.

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Cinnamon butterscotch drizzle:

Melt 1 stick of unsalted butter on the stove then add 1 cup (220 g) packed brown sugar and 1/4 cup (62 g) whole milk and a pinch of sea salt. Do not stir at all. Let this come to a rolling boil and leave it at that for two minutes, keep your eye on it. Transfer it to a bowl and let it cool in the freezer while you frost your cake. Once it’s cooled take it out of the freezer and add a pinch of cinnamon and taste it, you can add more salt for taste as needed.

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To assemble the cake, I just frosted it and put a few peanut butter cups cut in half on top, drizzled the butterscotch on and sprinkled just a bit more cinnamon on top.

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Accommodations:

You can use a white cake mix and add the chocolate bars if you don’t want to go through the whole process of making your cake batter, it’s also a cheaper option.

For nut allergies you can use regular Hershey’s chocolate bars or any brand that makes the same size chocolate bar. A strawberry frosting would be a nice substitute for the peanut butter frosting, that’s a hard one to make so it’s best to just buy in store. I would recommend leaving out the cinnamon and replacing the butterscotch with caramel (same recipe but with granulated sugar) for a better flavor profile.

For those who don’t eat dairy, oat milk is a great 1:1 substitute for whole milk in baking and should also work in your frosting and butterscotch. Full fat coconut milk can also work but may have more of an impact on the flavor. You can replace the butter in the cake with applesauce and the butter in the drizzle with coconut oil. Dairy butter alternatives of course also work. If you also don’t eat eggs, you can replace each egg with 1 teaspoon of flaxseed and 3t tablespoons of water, just make sure to mix them before putting them in the batter.

Note: If the conversions seem off, it’s important to know that in baking conversions work pretty weird and aren’t as straight forward as they normally are.