This recipe recreates a personal favorite lunchbox treat: a gluten-free Kandy Kake with a fluffy vanilla cake base, a creamy peanut butter center, and a hard chocolate shell.
1. Preheat oven to 350 degrees F and line a 10×15″ jelly roll pan with paper.
2. In a large mixing bowl beat the eggs, sugar and vanilla until light and fluffy.
3. Add the flour together with the baking powder into the egg mixture and beat on low.
4. Heat the milk together with the butter until the butter has melted and fold into the flour mixture.
5. Pour the batter onto dish and bake for 20-25 minutes, until a toothpick comes out clean.
6. Spread the peanut butter gently over the warm cake (this will help the peanut butter to spread evenly).
7. Refrigerate for 30 minutes to cool or until peanut butter is firm.
8. In a medium sized microwave safe bowl, heat the chocolate and the coconut oil in the microwave in 30 second increments, stirring between each interval until melted.
9. Pour the melted chocolate evenly over the refrigerated peanut butter and spread quickly and gently with a spatula.
10. Allow the chocolate to set then slice and enjoy!
