Creamy Dreamy Chocolate Peanut Butter Cake
For the cake
  • 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
For the frosting
  • 2 Cups Peanut Butter
  • 1½ Cup Vegan Butter
  • ¼ Cup Maple Syrup
For the syrup
  • 1½ cups granulated sugar
  • 1 cup cocoa powder
  • dash sea salt
  • 1½ cups water
  • 1 teaspoon vanilla
  1. Preheat oven to 350 Degrees and grease two 9" cake pans
  2. Mix together almond milk and apple cider vinegar and whisk to combine
  3. Add in the oil, vanilla, coffee, and flax. Mix to combine
  4. In a separate medium bowl, sift together flour, baking soda, baking powder, salt, and cocoa
  5. Add sugar to dry ingredients and stir to combine
  6. Add wet ingredients to dry ingredient and mix until thoroughly combined
  7. Pour into 2 cake pans and gently tap on counter to release any bubbles
  8. Bake for 25 to 30 minutes or until fork placed in center comes out clean.
  9. Let cool
  10. For frosting, use a mixer to whip peanut butter, butter, and maple syrup until smooth
  11. Place in fridge until ready to use
  12. When Cake is cool, spread half the frosting on the first layer
  13. Add the second layer and add remaining frosting
  14. 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
  15. Let cool for 30 minutes and pour over cake upon seriving
Recipe by SOulFreshtheblog at