Almond butter cake

My father-in-law has a thing for almond butter and sardines.–not together, of course. Sardines are banned from my house because they smell. But almond butter? He used to bring it every time he’d come, and it got to the point where I would have three unopened jars in my cupboard.  That was until I started baking with it. Now I can’t get enough (hear that, Gramps?).

Almond butter cookies are phenomenal. And almond butter cake is even better.

ALMOND BUTTER COOKIES

1.25 cups whole-wheat flour
1/2 t baking soda
1/2 t baking powder
1/4 t salt
8T Earth Balance
1/2 cup sugar
1/2 cup dark brown sugar
1 egg
1/2 cup almond butter (can substitute peanut butter)
t pure vanilla
6oz. chocolate chips (optional)

Combine the dry ingredients in a bowl. Combine the Earth balance, sugars, egg, almond butter and vanilla in another bowl. Add the dry ingredients to the wet until fully combined. Stir in the chocolate chips. Bake for 12 minutes at 375 degrees.

ALMOND BUTTER CAKE
1/2 cup Earth Balance
3/4 cup Almond Butter
1/2 cup brown sugar
3/4 cup powdered sugar
1.5 cup whole wheat flour
1/2t salt
1t baking powder
1/2t baking soda
1 cup rice/soy or coconut milk
1/2 cup chocolate chips

Combine all the ingredients and bake at 400 for 10 minutes. Turn down the oven to 350 and bake for 30 minutes more.