Chocolate Peanut Butter Cake
This rich and creamy chocolate peanut butter cake tastes almost like a vegan Snickers bar! It features a soft and moist chocolate cake base, layered with a delectable peanut butter frosting, making it the perfect dessert for any celebration or special occasion.
Instructions
- 1
Preheat oven to 175˚C (350˚F) and grease two 8-inch (20cm) cake pans. Optionally, line them with parchment paper for easier removal.
- 2
In a measuring jar, combine plant milk (1.33 cups) and apple cider vinegar (1 tbsp). Stir and set aside to curdle, creating vegan buttermilk.
- 3
Sift the all purpose flour (2.5 cups), soy flour (1 tbsp), pure cane sugar (1.33 cups), cocoa powder (0.75 cup), baking powder (2 tsp), baking soda (1 tsp), and salt (1 pinch) into a large bowl. Whisk to combine.
- 4
Add the coconut oil (0.66 cup), unsweetened applesauce (0.75 cup), vanilla extract (1 tbsp), and the prepared vegan buttermilk. Mix on medium speed with a handheld mixer until well combined. Reduce speed and pour in strong brewed coffee (0.5 cup), mixing until just combined. Add more sugar if a sweeter cake is desired.
- 5
Divide the batter evenly into the prepared cake pans. Bake for 30 minutes, or until a toothpick inserted into the center comes out clean. Avoid overbaking for a moist cake.
- 6
After baking, let the cakes cool for 10 minutes in the pans, then remove and cool completely before frosting.
- 7
Mix vegan cream cheese (2 cups) with a handheld mixer until creamy. Stir in creamy peanut butter (8 tbsp) and vanilla extract (1 tsp). Sift in powdered sugar (1 cup) and mix until creamy. If too firm, add a bit of [plant milk]; if too soft, add more powdered sugar.
- 8
Cut each cake horizontally into two equal layers.
- 9
Place one cake layer on a serving plate. Spread approximately 0.25 of the peanut butter frosting evenly over the top. Repeat with the next three layers. Spread the remaining frosting over the top and sides of the cake. Optionally, reserve some frosting for decoration in a piping bag. Chill the cake for at least 4 hours or overnight.
- 10
Slowly melt the vegan dark chocolate (4.5 oz) over a water bath or in a microwave, stirring occasionally.
- 11
Add plant milk (5 tbsp) to the melted chocolate, stirring until smooth and creamy. Let it cool slightly, then carefully spoon the melted chocolate around the sides of the cake, allowing it to drip. Pour the remaining melted chocolate evenly over the top of the cake.
- 12
Place the cake in the fridge for about 5 minutes to firm up.
- 13
Optionally, pipe designs on top of the cake with any remaining peanut butter frosting and decorate with salted peanuts (1 cup).
- 14
For a 'Snickers' cake, drizzle with caramel sauce before serving.
Nutrition Facts
Per portion