Sparkling Water Chocolate Cake with Peanut Butter Frosting
This cake was inspired by Depression-era cakes that made do with water and oil instead of eggs and butter. It uses sparkling water to give it a little extra lift and lightness. The addition of apple cider vinegar also gives it a light texture. The cake itself is not very sweet, but the peanut butter frosting adds just the right touch. You can easily make the frosting dairy-free by using plant-based milk and butter.
Sparkling Water Chocolate Cake with Peanut Butter Frosting
This cake was inspired by Depression-era cakes that made do with water and oil instead of eggs and butter. It uses sparkling water to give it a little extra lift and lightness.
Ingredients
FOR THE CAKE
- 1 ⅓ cups all-purpose flour
- ⅓ cup cocoa powder, natural
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup sugar
- ⅓ cup coconut oil, warmed to its liquid state
- ½ teaspoon vanilla extract
- 1 cup sparkling water
- 1 tablespoon apple cider vinegar
FOR THE FROSTING
- ½ cup peanut butter, room temperature
- 4 tablespoons butter, softened
- 1 cup powdered sugar, sifted
- 2 tablespoons milk
- ½ teaspoon vanilla extract
Instructions
- Preheat oven to 350°F and grease a 9-inch square baking pan. Sift the flour, cocoa powder and baking soda into a large bowl. Add the salt, sugar, oil, vanilla extract and sparkling water. Stir until smooth. Then add the vinegar, stir just until combined and then immediately pour into your prepared pan and bake for 35–40 minutes, or until a toothpick comes out clean. Cool completely in the pan.
- While cake is cooling, add the peanut butter and butter to a bowl and combine. Sift in the powdered sugar and add the milk and vanilla. Beat with an electric mixer or in a stand mixer for 1–2 minutes, or until smooth. Spread the frosting onto the cooled cake.
