Peanut flour chocolate cake w/buttercream icing

Peanut butter chocolate cake

2 cups peanut flour (lots of fat in this flour) 12 %
2 dropper fulls of stevia glycerite
1 cup of Ideal (sugar)
½ cup cocoa powder
2 teaspoons baking soda
1 teaspoon salt
3 eggs
1 cup Almond unsweetened vanilla milk
½ cup of oil, I use grapseed
2 teaspoons vanilla extract


Preheat oven to 350 degrees. Butter or spray the bottom of a cake pan or I use parchment paper...I will spray or butter the bottom so the parchment paper sticks and then spray or butter the paper

Stir together peanut flour, cocoa, baking powder, baking soda, ideal, and salt in mixing bowl. In another bowl add eggs, Almond milk, stevia, and vanilla. Beat with electric mixer on medium speed about 2 minutes, then add your dry ingredients and mix until completely mixed together. Pour batter evenly into cake pan. Bake about 20-25 minutes or until toothpick inserted comes out clean. Cool and then frost.

Chocolate Buttercream Frosting.

½ cup (1 stick) butter, softened
½ cup non-hydrogenated shortening
⅔ cup unsweetened cocoa powder
5 tablespoons Almond unsweetened vanilla milk
2 teaspoon vanilla extract
1/4 - 1/2 cup of ideal sweetener
1 dropper full stevia glycerite

Cream the butter, ideal, and shortening together in mixing bowl. Add cocoa powder. Mix until combined. Slowly add Almond milk and beat until incorporated. Mix in vanilla extract, and stevia glycerite. Beat until a good consistency is reached.