Vegan Chocolate Peanut Butter Cake

For many years I didn’t believe that a vegan cake could be so delicious and rich. For me, who love eggs and dairy, a cake without these ingredients would be tedious and tasteless. My first vegan dessert was a real challenge and it turned out so incredibly good that I wanted to experiment more. So, my latest work is this Vegan Chocolate Peanut Butter Cake which I present to you today and it’s simply divine.

Ingredients Vegan Chocolate Peanut Butter Cake

For the sponge cake

• 250 g cake flour
• 60 g cocoa powder
• 1 teaspoon baking soda
• 150 g granulated sugar
• 400 ml coconut milk
• 175 g dark vegan chocolate, grated
• 60 ml vegetable flourless oil
• 2 tablespoons honey
• 1 tablespoon fresh lemon juice
• 1 teaspoon vanilla extract
• 1 tablespoon dark rum

For the frosting

• 165 ml coconut milk
• 50 g powdered sugar
• 200 g dark vegan chocolate, choopped
• 150 g peanut butter

Directions Vegan Chocolate Peanut Butter Cake

Preparing the vegan chocolate sponge cake

Prepare two round baking pans of 17-20 cm in diameter. grease them with a little oil and line them with baking paper.

Preheat thye oven at 175 Celsius.

Sift together all the dry ingredients: flour, cocoa, baking soda and powdered sugar.

Bring to a boil 300 ml coconut milk, pour it over the grated chocolate and whisk until the chocolate dissolves and the mixture beconmes honogeneous. Then add the rest of the coconut milk, oil, honey, lemon juice, vanilla and rum. Pour the rresulted wet mixture over the dry mixture and homogenize.

Divide the batter equally between the two pans and bake for about 30 minutes. Do not overbake the cake! The middle should be a little bit moist.When ready, take the pans out from the oven and let cool completely before removing the cakes.

Preparing the vegan chocolate & peanut butter frosting

Mix together coconut milk, powdered sugar and vanilla, bring to a boil and pour over the chopped chocolate. Let sit for 1-2 minutes, then whisk until the mixture get homogeneous. When the ganache reaches the room temperature, add the peanut butter and incorporate using a hand mixer. Put the resulted composition into the fridge until it hardens enough to be spread nicely.

Assembling the Vegan Chocolate Peanut Butter Cake

Level the cakes (cut the tops if needed) and sandwich them with 1/3 of the frosting. Use the remaining frosting to cover the cake.

Decorate with chocolate flakes, sugar sprinkles or even vegan whipped cream, as desired.