GLUTEN FREE PEANUT BUTTER CAKE
Steps:
- Preheat oven to 180*F and spray four 6-inch cake pans with cooking spray. (You can use three 8-inch cake pans or three 9-inch cake pans. The layers might be thinner, and baking time will vary, but there will be enough batter for larger cake layers.)
- Whisk together flour, baking soda, baking powder, powdered peanut butter (if using!), and salt.
- Combine flax/linseed meal with the warm water. Let it sit for 5 - 10 min
- Combine Almond milk and vinegar and let it sit for 5-10 min
- Cream butter on medium speed with an electric mixer. Add peanut butter; mix well. Add both sugars and vanilla. Mix until combined. Add eggs one at a time with mixer running; mix well.
- Add half of the flour mixture and half of the buttermilk to the butter/sugar mixture. Mix until just incorporated. Repeat with remaining flour and buttermilk; mix until combined.
- Divide batter among cake pans and bake for about 25 minutes (this will change depending on the size of the pans you use), or until a toothpick inserted into the center of the cake layers comes out clean.
- Let cake cool in pans for 5-10 minutes, then turn out onto a wire rack to cool completely.
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