Wednesday, May 5, 2010

Peanut Butter Rocky Road Pound Cakes

pb rocky road cake

I made these last weekend for the Worldwide Vegan Bakesale...the recipe made 8 mini loaves.

3 cups (375 g) all purpose flour
1 cup (80 g) unsweetened cocoa powder
1 tablespoon (12 g) baking powder
1 tablespoon (12 g) baking soda
1/2 teaspoon salt

2 cups (470 ml) nondairy milk
1 1/2 (300 g) cups sugar
1 (6 ounce) container nondairy yogurt
1/2 cup (120 g) nondairy sour cream
1/2 cup (128 g) creamy no-stir peanut butter
1/4 cup (60 ml) canola oil
2 tablespoons (30 ml) pure vanilla extract

1 (10 ounces, 280 g) vegan marshmallows, such as Dandies
1 cup (120 g) pecan or walnut pieces

Preheat oven to 350°F (180°C, or gas mark 4).
Spray 8 mini loaf pans with nonstick spray.
In a large mixing bowl, mix together dry ingredients.
In a separate medium bowl, mix together wet ingredients.
Add wet to dry and mix.
Fold in marshmallows and walnuts.
Fill loaf pans 3/4 full.
Place the loaf pans on a baking sheet while baking to help prevent a mess if the marshmallows boil over.
Bake for 40 to 50 minutes, or until a toothpick inserted into the center comes out clean.

Yield: 8 mini loaves

Note: Make it pretty!
Reserve 3 or 4 marshmallows and a small handful of nuts to place on top of each loaf before baking, for extra gooey roasted marshmallow tops.
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2012 Copyright/Permissions/Disclaimers

All recipes written by me, Joni Marie Newman, unless otherwise noted. Please feel free to refer to or link back to any of my recipes, but please ask for permission, or remember to give credit when reprinting recipes in their entirety. I do provide links to affiliate programs (such as Amazon) in which I receive a small commission for items purchased. I do not provide paid reviews. All reviews done on products or books are of my own unsolicited opinion. On occasion I may receive a book or product to review. I will note when this is the case, but rest assured, it will not affect the authenticity of my review. Thanks!--Joni