One of the most common misconceptions about going vegan is that the dietary choice means you have to say a woeful farewell to indulgent treats. If there is anything that will disprove that sad theory, it’s this mouth-watering cake recipe. Be prepared to be surprised and delighted by this fudgey, rich and vegan-friendly Chocolate and Peanut Butter cake.
2 cups cake flour
2 cups sugar
¾ cup unsweetened high-quality cocoa powder
2 tsp baking soda
1 tsp baking powder
1 tsp salt
½ cup melted vegan-friendly butter (this can be found at any specialty health store)
2 tbs ground flax seed
1 cup almond milk
1 tsp apple cider vinegar
1 tsp vanilla extract
1 cup instant black coffee
1 Cup peanut butter
1 Cup softened vegan-friendly butter
⅛ Cup agave or maple syrup
- Preheat oven to 375 degrees Fahrenheit
- Mix together the almond milk (you can use another dairy alternative, like soy milk, if you like) and apple cider vinegar and whisk to combine.
- Add the melted butter, vanilla, coffee, and flax and mix.
- In another large bowl, sift together the flour, baking soda, baking powder, salt, and cocoa.
- Add sugar to dry ingredients and combine.
- Add wet ingredients to dry ingredients and mix well.
- Pour into an 9-inch cake pan or a springform pan. You could also divide evenly between 2 pie pans for 2 layers. Bonus tip: gently tap the pan on the counter to remove any air bubbles.
- Bake for 40 to 50 minutes or until a toothpick placed in center comes out clean.
- While the cake cools, it’s time to make your frosting! Use a handheld or counter-top mixer to whip the peanut butter, vegan butter, and syrup until smooth.
- Place in fridge until ready to use.
- When the cake has cooled, spread half the frosting on the first layer. Frost the top of the cake if you chose to only bake one layer.
- Add the second layer and slater on the remaining frosting.
- Optional: Top with roasted nuts, dark chocolate shavings or peanut butter chips!