Happy birthday indeed! I enjoyed a wonderful weekend with visits, calls and cards from my family and friends. I also was treated to a delicious dinner out with my grandmother, MIL, FIL and SensitiveHusband. After the meal we drove back to our house for dessert…that SensitiveHusband baked! Not only was the cake delicious, it was free of cane sugar, yeast, and all of my other “sensitive” ingredients. I think cake tastes even better when someone else bakes it, don’t you agree?
SensitiveHusband perused my recipes and decided on the Chocolate Agave Cake with the Honey Peanut Butter Frosting. What a delicious combination! The cake was extremely light and moist and the frosting was fluffy. Good thing I have a bit left…I look forward to having another piece.
What is your favorite dessert? There is one week left to take the poll on my home page. Simply click your favorite dessert and then click “vote.”
Chocolate Agave Cake
Ingredients:
2/3 cup agave nectar
1 cup whole wheat flour
1/3 cup unsweetened cocoa powder
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 egg
1/2 cup milk
1/4 cup vegetable oil
1 teaspoon vanilla extract
1/2 cup boiling water
Preparation:
Preheat oven to 350 degrees F. Grease and flour one nine-inch round pan.
In a large bowl, stir together the flour, cocoa, baking powder, baking soda and salt. Add the agave nectar, egg, milk, oil and vanilla. Mix for 2 minutes on medium speed of mixer. Stir in the boiling water last. Pour into the prepared pan.
Bake 30 to 35 minutes in the preheated oven, until the cake tests done with a toothpick. Cool in the pan for 10 minutes, then remove to a wire rack to cool completely.
Honey Peanut Butter Cream Frosting
Ingredients:
1/4 cup butter, softened
1/8 cup peanut butter
1/2 tablespoon water
1/4 teaspoon vanilla
pinch of salt
1/3 cup honey
Preparation:
Cream butter and peanut butter. Add the water, salt, and vanilla and cream again. Slowly add the honey and beat until creamy.
Please note: refrigerate the butter creams if either becomes too runny to use for frosting. A few minutes in the cool temperature will correct the consistency.
I am sharing this recipe with Simply Sugar and Gluten Free, Food Trip Friday and Simple Living.
SensitiveEconomist 
Thanks a lot for this recipe, too bad my husband doesn’t bake, though he loves cooking delicious meals for us. Happy FTF!
http://www.jejeizahfaye.com/2012/05/crabs-in-oyster-sauce.html
Happy birthday to yah 🙂 what a sweet husband you have 🙂 the cake looks so delish 🙂 Dropping by from Food Trip Friday
http://www.homecookingwithjessy.com/grilling-on-memorial-day-weekend/
Agave nectar sounds really interesting in this cake. Thanks for sharing it on foodie friday.
that’s so sweet of him and looks yummy! belated happy birthday. visiting late from FTF, hope to see you around. thanks and have a great week. 🙂