This vegan cake is delicious! It is a soft and moist vegan chocolate cake filled with a rich and creamy peanut butter frosting. It is the perfect cake for any occasion and celebration!
  • Level: 1

    Total: 50

  • Prep: 10

    Inactive: 0

    Cook: 40

  • Serving: 1

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  • 3/4 cup applesauce unsweetened
  • 1 cup of salted peanuts
  • 5 tbsp non-dairy milk or non-dairy cream
  • 4,5 oz vegan dark chocolate chopped (120g)
  • 1 tsp vanilla extract
  • 1 cup powdered sugar sifted (100g or more to taste)
  • 8 tbsp creamy peanut butter melted
  • 2 cups non-dairy cream cheese softened (450g)
  • 1/2 cup strong brewed coffee or sub non-dairy milk
  • 1 tbs vanilla extract
  • 1 1/3 cups non-dairy milk at room temperature
  • 2/3 cup coconut oil melted
  • Pinch of salt
  • 1 tsp baking soda
  • 2 tsp baking powder
  • 3/4 cup cocoa powder
  • 1 tbsp cups organic cane sugar
  • 2 1/2 cups all-purpose flour
  • 1 tbsp apple cider vinegar
  • Preheat oven to 350˚F (175˚C) and grease two 8-inch (20cm) cake pans. (You can also line them with parchment paper for easier removal).
  • In a measuring jar, add non-dairy milk and vinegar. Stir to combine and set aside until it curdles to create vegan buttermilk.
  • Sift the flour, cornstarch, sugar, cocoa powder, baking powder, baking soda, and salt into a large bowl and give a good whisk to combine.
  • Add the melted coconut oil, applesauce, vanilla, and vegan buttermilk. Mix on medium speed using a handheld mixer until well combined. Lower the speed and pour in the hot coffee, continuing to mix until combined. (If you like the cake sweeter, add more sugar to taste).
  • Divide the batter evenly into the prepared cake pans. Bake for 30 minutes, or until a toothpick inserted in the center comes out clean. (Please do not overbake, if you want a moist chocolate cake).
  • After baking let the cakes cool for 10 minutes in the pan, then remove and let them cool completely before frosting.
  • Mix the non-dairy cream cheese with a handheld mixer until creamy. Then stir in creamy peanut butter and vanilla. Sift in powdered sugar and mix until well combined and creamy. (If it’s too firm and not spreadable, stir in a bit of non-dairy milk. If it is too soft, add more powdered sugar).
  • Cut the cakes horizontally in two equal layers. Place one cake layer on a serving plate. Spread about 1/4 of the peanut butter frosting in an even layer over the top, then place the second cake layer on top and repeat this step with the 2 following layers. Place the last cake layer on top and spread remaining frosting all over the top and sides of the cake. (Optionally, save a small portion of the frosting for the decoration and fill into a piping bag). Chill the cake at least 4 hours in the fridge or overnight.
  • Slowly, melt the chocolate over a water bath (or microwave½), stirring occasionally. Add a bit of non-dairy milk, stirring to combine until smooth and creamy. Let cool slightly, then carefully, spoon melted chocolate around the sides with a teaspoon, and let it drip off. Pour the rest of the melted chocolate on top of the cake, smoothing out evenly.
  • Place the cake in the fridge for 5 minutes or so to firm up. Optionally, make pipes on top of the cake with the remaining peanut butter frosting and decorate with salted peanuts! If you want to serve it as a snickers cake, drizzle over caramel sauce and enjoy!

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