Chocolate Peanut Butter Cake

This Chocolate Peanut Butter Cake tastes almost like a Snickers Cake! It is a soft and moist vegan chocolate cake that is filled with a rich and creamy peanut butter frosting. It’s a delicious recipe and makes the perfect dessert for a birthday or any occasion!

Chocolate Cake
1 1/3 cups non-dairy milk (320ml)
1 tbsp apple cider vinegar
2 1/2 cups all-purpose flour (320g) or gluten-free flour*, if needed
1 tbsp soy flour (or cornstarch) optional
1 1/3 cups organic cane sugar (270g) or sub granulated sugar
3/4 cup cocoa powder (65g)
2 tsp baking powder
1 tsp baking soda
pinch of salt
2/3 cup melted coconut oil (160ml)
3/4 cup applesauce (180g) unsweetened
1 tbsp vanilla extract
1/2 cup strong brewed coffee (120ml) or sub more non-dairy milk
Peanut Butter Frosting
2 cups non-dairy cream cheese (450g) softened
8 tbsp creamy peanut butter melted
1 cup powdered sugar (100g) sifted (or more to taste)
1 tsp vanilla extract
Chocolate Ganache
4,5 oz Vegan dark Chocolate (120g) chopped
5 tbsp non-dairy milk or cream
1 cup Salted Peanuts

Chocolate Cake
Preheat oven to 350˚F (175˚C) and grease two 8-inch (20cm) cake pans. (You can also line them with parchment paper for easier removal).
In a measuring jar, add non-dairy milk and vinegar. Stir to combine and set aside until it curdles to create vegan buttermilk.
Sift the flour, cornstarch, sugar, cocoa powder, baking powder, baking soda, and salt into a large bowl and give a good whisk to combine.

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