So this happened. I am not even going to bore you with what is happening in my life right now, because – well….cake. Not just cake. Chocolate Peanut Butter Cake…that’s vegan. And the best thing I have ever tasted, like ever. In fact, I am wishing that I had another piece right now, that I could stuff in my face…it is THAT good!
So let’s get down to business. This cake is chocolate. This cake is peanut butter. This cake is like a little slice of heaven on a plate. It is fluffy, decadent, peanut buttery, creamy dreamy goodness.
I know…you are thinking how you shouldn’t have chocolate or anything that looks THIS good. Well, there IS flax seed…I mean, if that is what you need to hear to make this a healthy option, then guess what…there is flax seed in this sucker.
There’s also peanut butter….I know, I know…this may be a complete surprise to you. But yes – there is peanut butter. Lots of creamy delicious peanut butter.
Annnnd chocolate. Yes – you will get your fill of chocolate with this baby! There is something so satisfying about taking raw cacao, and adding just the perfect amount of sweetener to create a dark chocolate yummyness – free from all of the additives you would normally find.
Are you ready to do this?
- 1 Cup Almond Milk
- 1 tsp Apple Cider Vinegar
- ½ Cup Olive Oil
- 2 Tbs Ground Flax Seed
- 1 tsp Vanilla Extract
- 1 Cup Black Coffee
- 2 Cups Flour
- 2 Cups Sugar
- ¾ Cup Unsweetened Cocoa Powder
- 2 tsp Baking Soda
- 1 tsp Baking Powder
- 1 tsp Salt
- 2 Cups Peanut Butter
- 1½ Cup Vegan Butter
- ¼ Cup Maple Syrup
- 1½ cups granulated sugar
- 1 cup cocoa powder
- dash sea salt
- 1½ cups water
- 1 teaspoon vanilla
- Preheat oven to 350 Degrees and grease two 9" cake pans
- Mix together almond milk and apple cider vinegar and whisk to combine
- Add in the oil, vanilla, coffee, and flax. Mix to combine
- In a separate medium bowl, sift together flour, baking soda, baking powder, salt, and cocoa
- Add sugar to dry ingredients and stir to combine
- Add wet ingredients to dry ingredient and mix until thoroughly combined
- Pour into 2 cake pans and gently tap on counter to release any bubbles
- Bake for 25 to 30 minutes or until fork placed in center comes out clean.
- Let cool
- For frosting, use a mixer to whip peanut butter, butter, and maple syrup until smooth
- Place in fridge until ready to use
- When Cake is cool, spread half the frosting on the first layer
- Add the second layer and add remaining frosting
- In a small saucepan, combine all chocolate syrup ingredients and bring to boil over medium heat. After 2 minutes, turn heat to low and continue to stir until sauce thickens to desired consistency
- Let cool for 30 minutes and pour over cake upon seriving