This vegan chocolate peanut butter cake is the best vegan cake I have ever had. The chocolate cake with a peanut butter buttercream filling and frosting, pieces of peanuts and a vegan chocolate drizzle on top.
This cale is a total discovery. We all know the peanut butter and chocolate combination is such a classic. They are two flavors that just go great together. There are several chocolate brands and sweets that cmbine these two, and we all love them.
This version makes for a vegan cake. This is beacuse whenever we see our oldest brother and his wife (they are vegan) we look for new vegan recipes that are good. We want the vegan recipes we make to be and look yummy. We take is as a challenge, making all types of recipes to be spectacular.
And the thing is that it isn’t as hard to make a dessert, such as this, to be vegan. We clearly can’t use eggs, cream cheese, milk or any other dairy product or products that come from animals. The thing is it is easy to find ingredients to use instead, and play with the flavors for recipes to turn out great even with these limitations.
Milk, for example, is really easy to replace by using vegetable milk (like oatmilk, soy milk, coconut or almond milk). Butter can be replaced with margarine (which is made with vegetable oils). And the eggs can be replaced with mashed banana, applesauce, or soaked chia seeds or flaxseeds.
If you like this recipe, then you have to go see our healthy vegan brownies, wich you will for sure love.
- 2 C (260 gr) all purpouse flour
- 1 1/2 C (300 gr) granulated white sugar
- 1/2 C (100 gr) brown sugar
- 3/4 C (63 gr) cocoa powder, unsweetened
- 1 1/2 tsp (10.5 gr) baking soda
- 1 tsp (7 gr) baking powder
- 1 tsp (7 gr) salt
- 1/2 C (112 gr) unsalted margarine, melted
- 2 tbsp ground flaxseeds or chia
- 1 C (240 ml) almond milk
- 1 tsp (5 ml) apple vinegar
- 1 tsp (5 ml) vanilla extract
- 1 C (240 ml) hot black coffee
- 1 C (225 gr) unsalted margarine, at room temperature
- 1 C (240 gr) peanut butter
- 2/3 C (82 gr) confectioners sugar
- 1 tsp (5 ml) vanilla extract
- 1/2 tsp (3.5 gr) salt
- Natural peanuts, chopped to decorate
- Vegan chocolate for decorating, melted
Preheat the oven to 375º F (180º C) and line two cake pans of about 7.80 inches (20 cm) with parchment paper. In a bowl sift together the flour, cocoa powder, baking soda, baking powder and salt. Add in both types of sugar and mix.
In a different bowl, using a hand whisk, mix the margarine and the ground flaxseed, almond milk, apple vinegar, vanilla extract and coffee. Beat for 1 minute until it is all well combined.
Pour the wet mixture into the flour mixture and beat for 2 minutes with the hand whisk until you get a smooth mixture, it will be a bit runny.
Divide the batter into the two cake oans and bake for 40 to 45 minutes until a wooden toothpick comes out clean when inserted.
Once ready, let the cakes rest for 10 minutes, then turn them out and place them on a cooling rack to completely cool down before decorating.
In a big bowl put the margarine and peanut butter and beat using a hand whisk or an electric mixer for 4 minutes until the color of the margarine lightens in color and the mixture turns fluffy.
Add in the vanilla and salt and beat for 2 more minutes until you get a smooth mixture with a creamy consistency to decorate the cake.
Place one of the cakes on a big plate (where you will serve it). Put on top a third of the frosting and spread it to then put the other cake on top.
Take another third of the frosting and cover the cake, on top and the sides, to make a first layer of frosting, this will cover all the imperfections. Refrigerate the cake for 20 minutes.
Cover the whole cake with the rest of the frosting as the final layer and decorate with peanut pieces and the melted vegan chocolate. Refrigerate for at least 30 minutes before cutting.