Place the cake in the fridge for 5 minutes or so to firm up. The only vegan cream cheese I could find was by daiya, and I really don’t like the brand. I was absolutely addicted to this cake!! I love to cook and bake and want to share that passion with you. Then, we move on to making the cake batter. Make sure not to over-bake it, as this will ruin the texture and dry out the cake. Make the flax egg by combining the flaxseeds with 2 tbsp water and setting aside for 5 minutes. Your recipe looks delicious. Cut the cakes horizontally in two equal layers. I am thrilled to be sharing this recipe from the cookbook Vegan Comfort Cooking by Melanie McDonald. Best, Bianca, Hello Bianca, many thanks for this recipe, the cake is so delicious. Stir mixture with a spatula gently, until all chocolate has melted. Absolutely Abbey! Yes, sure! Cook and stir water, 1/2 cup butter, vegetable oil, and 1/2 cup peanut butter together in a saucepan … This flour variety works great for making sure the texture of your gluten-free treat isn’t grainy. Of course, you can use dairy ingredients. Well, you won’t believe that this cake is not only vegan, but also gluten-free and made with a few simple ingredients. The batter consistency reminds me of a brownie batter, yum, and it is fairly straight forward to make. Find out more about me. Thanks again! Thank you Leanna!! Soy flour. It’s a very versatile and delicious frosting. Otherwise, as another option, you can also buy an oven thermometer to make sure your oven has an accurate temperature. The picture I have from the inside of the cake is from my first time testing for this recipe, and I only had 3 layers of cake instead of 4, so I decided to make the cake one layer taller the second time around. The oil or butter will help keep it in place. Hi Anett, so glad your peanut butter chocolate cake came out perfectly and that you enjoy it! So glad you enjoyed it! Slowly whisk in vegetable oil and brewed coffee. If you would like to see more Vegan Dessert Recipes, please click here. The frosting is great too, even though I had to adjust the recipe a bit. Cut a rectangle of parchment paper as wide as your pan and long enough to cover the bottom and 2 opposite sides with enough overhang to act as handles for lifting out the cake once it’s been baked. Use a spatula or bench scraper to smooth the surface of the cake. It’s incredibly easy! Place the cake on a plate, and then pour the frosting over the cake, using a spatula to spread it out, if necessary. <3, So I loved the chocolate cake and the ganache but I did not like the frosting. Update: HERE is the link for my Vegan Peanut Butter Truffles. https://www.doradaily.com/my-blog/2014/10/chocolate-peanut-butter-cake.html The chocolate cake itself is very moist, so handle it with care. Let stand for 10 minutes to get thick, while you prepare the other ingredients. Add 1 (10.5-oz.) Thank you so much, Sabine! Cream the vegan butter with the sugar on medium to high speed until fluffy about 3 minutes. But let’s be honest, who doesn’t love chocolate? It should be as firm as cream cheese. Danke für die inspo!!? I made a vegan banana cake and used this frosting recipe and that came out crazy good. The cakes might need a bit more time cooking, probably an extra 5 minutes. Garnished with another new recipe for Peanut Butter Brittle and of course the trending drip cakes fit in perfectly with drips of peanut butter fudge and chocolate ganache! Tips: Use either smooth or crunchy peanut butter. Bake for 30 minutes, or until a toothpick inserted in the center comes out clean. Use the same amount to substitute! The key to making a lovely, moist cake is to not over-bake. Learn how your comment data is processed. The recipe is clear. But maybe you could try Trader Joe’s vegan cream cheese? Pour the rest of the melted chocolate on top of the cake, smoothing out evenly. Don’t even think about it. I also love the adorable names of the recipes in this cookbook. The juiciest, softest and most delicious chocolate I’ve ever eaten! I’ve been adding peanut butter to desserts for a long time now, whether that’s cookies, blondies, etc. Try my Cake Pan Conversion Calculator! Hi, I want to make this cake but I only have 2-6 inch pans. Cut a rectangle of parchment paper as wide as your pan and long enough to cover the bottom and 2 opposite sides with enough overhang to act as handles for lifting out the cake … You can see how I decorated this cake in the following video. Spread mixture on a lightly oiled sheet pan and let cool, Your email address will not be published. frozen coconut whipped topping, thawed, 1 (10.5-oz.) This recipe features a delightful vegan chocolate cake topped with a heavenly peanut butter frosting. Thank you for your wonderful feedback! pkg. Thank you. Looks delicious – and dangerous. As I mentioned in the video when I shared it the first time in cupcake form for my Double Peanut Butter Cupcakes recipe some people still wanted to kno0w the egg equivalent for the flax, but I urge you to try it this way, not because I am forcing vegan, but because I am forcing awesome recipes! Hopefully you loved today’s post, as much as I have loved making this Chocolate Peanut Butter Vegan Cake! . Happy baking! Keep checking so you don’t let it overbake. I made this cake today and it came out delicious, I substituted vegetable oil for coconut oil in the cake batter. A toothpick will also come out dry from the centre, with maybe a few crumbs but no batter. I loved it ! So glad that you liked it! Gradually add the powdered sugar, beating as you go. That’s it! You'll know that the cake is done when it is golden brown on top and slightly crispy around the edges. <3. Enjoy this vegan peanut butter cake that’s soft, fluffy and moist with a cup of tea for a dessert or snack. Then immediately pour into the prepared pan and bake for 37 to 40 minutes, or until the cake is coming away from the edges and, if you press on the top of it with a finger, it feels firm with a little bit of give. The coconut oil makes it very moist. Just make sure to use creamy peanut butter and no oily. Just in case you can’t find non-dairy cream cheese, it is absolutely okay to use coconut cream instead. In full disclosure, I was sent a complimentary copy of Vegan Comfort Cooking to write this review. In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt. earthofmaria.com is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn fees by linking to Amazon.com and affiliated sites. This post may contain affiliate links. Spread mixture on a lightly oiled sheet pan and let cool. Yes you can use cow dairy for everything I use plant based, and the eggs.. Hmm I say do 2 (Just be aware that as I stated in the video this recipe really does benefit from the flax, and that is why I recommend to use it instead of eggs – of course aside from the vegan aspect, it just really is better with flax). Vegan, paleo, gluten-free, refined sugar free. Would I be able to make them in just two pans and just cut in half once they’re done? She said she liked it (thanks, Mom! ), but it was a total fail in my book. If you want to serve it as a snickers cake, drizzle over caramel sauce and enjoy! This recipe has no added oil or vegan butter in the sponge. I am not vegan. Lots of love to you! However, I suggest you must increase the baking time when using more batter and larger pans. In a separate bowl, whisk together the maple syrup, peanut butter, apple cider vinegar and plant based milk. Great PB cake recipe, my layers came out quite flat though and I’m not sure what i did wrong! Thank you so much for your lovely feedback, Celina! Hi Gretchen. So ein tolles Rezept! Transfer mixture to a bowl and cover. This vegan cake is also paleo, gluten-free, refined sugar free, but full of flavor and deliciousness. I buy non-dairy cream cheese here in Germany so I think it’s not available where you live. Line 2 (8-inch each) round cake pans with parchment paper; spray with nonstick cooking spray and set aside. It adds the most wonderful soft texture to baked treats such as cakes, cookies, brownies, etc. The texture is on point, too: fluffy, moist, just everything you would look for in a cake. The recipe calls for instant coffee or espresso as an optional but recommended ingredient. This glaze is so simple and versatile, too! Place it in the fridge for 4 hours or overnight, to solidify.
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