This decadent vegan chocolate peanut butter cake is perfect cake for all occasions, including birthdays, weddings, graduations, holidays, parties or really any time that you want to make a cake!
Super moist vegan chocolate peanut butter cake made with layers of tender and rich vegan chocolate cake between irresistible peanut butter buttercream frosting. No one will know this cake is vegan and dairy free!
Rich and moist vegan chocolate cake between inches of creamy and sweet creamy peanut butter frosting that's naturally vegan and dairy free and chocolate ganache on top!!! It's truly one of the vegan cake recipes that you will keep going back to!
Oh and decorated with vegan peanut butter cups, because if you are already this far, you might as well go all out.
Ingredients:
For the vegan chocolate cake:
- 550g self raising flour
- 125g cocoa powder
- 450g light brown sugar
- 600ml plant-based milk
- 2 tsp vanilla extract
- 265ml sunflower oil
- 1½ tbsp white wine vinegar
- 6-7 peanut butter cups for decoration
For the Peanut Butter Buttercream:
- 112g vegan butter, room temperature
- 85g smooth peanut butter
- 360g icing sugar
- 1 tsp vanilla extract
- 1-3 tbsp soy milk or any non-dairy milk **
For Chocolate Ganache:
- ½ cup chocolate chips
- ¼ cup vegan double cream
Method:
For the cake: Preheat oven to 180ºC/160ºC for fan assist oven. Line and grease 3x 8 inch (20cm) cake tins with baking paper on the bottoms.
In a large bowl, add the self raising flour, sugar and cocoa powder. Whisk them together so that they are evenly distributed.
Pour in the milk, vanilla extract, oil and white wine vinegar. Mix the mixture until smooth-try not to over-mix however. I just use a spatula.
Split evenly between the three tins, and bake for 30-35 minutes.
Once baked, leave it to cool in the tins for 10 minutes, and then remove onto a wire rack to cool completely. Be careful when handling the sponges as they will be very soft and could break easily.
Once the cake has cool completely, refrigerate the cakes for 1-2 hours before decorating to make them easier to handle
For the Peanut Butter Buttercream: Add vegan butter, peanut butter, icing sugar, vanilla extract and soy milk to the bowl of a stand mixer.
Starting at slow speed, gradually increase speed until your frosting is thick and smooth. Set aside.
For Chocolate Ganache: Heat cream in the microwave. Pour over the chocolate. Wait for 5 minutes then stir until smooth. Wait until the ganache to cool so it isn't as runny.
To assemble the cake: Place one cake layer onto a cake plate or stand, and add about ½ of the frosting to the top of the cake layer. Use a flat cake knife to smear the frosting until it meets the edges. Place the second layer on top and repeat. Place the third layer on top, and smooth any frosting that is poking out between the layers (almost like creating a crumb coating). Place the cake in the fridge for 30 minutes.
After the initial crumb coat is set, apply the final layer of frosting. Put in the fridge for 30 minutes for the frosting to set.
Once the frosting is set, pour the cool ganache over the middle of the top cake, and around the edges, letting it make decorative drips down the sides of the cake. Chill the cake in the fridge for another 30 minutes before adding the rest of the decorative frosting.
Use a decorative frosting tip to pipe swirls around the edges of the cake. Chop the peanut butter cups into half or quarters and top it in the centre of the cake.
Slice & Enjoy!!!
Notes: ** the amount of soy milk use may be more or less depending on how soft your vegan butter is. If you use a very firm block style vegan butter you may need 2-3 tablespoons of non-dairy milk and if you use a soft tub-style vegan butter you may only need 1 tablespoon.
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