Vegan Chocolate Peanut Butter Cake

INGREDIENTS

• ¾ cup unsweetened applesauce

• 1 cup salted peanuts

• 5 tbsp non-dairy milk or non-dairy cream

• 4.5 oz (120g) vegan dark chocolate, chopped

• 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)

• ½ cup strong brewed coffee (or substitute non-dairy milk)

• 1 tbsp vanilla extract

• 1⅓ cups non-dairy milk, at room temperature

• ⅔ cup coconut oil, melted

• Pinch of salt

• 1 tsp baking soda

• 2 tsp baking powder

• ¾ cup cocoa powder

• 1 cup organic cane sugar

• 2½ cups all-purpose flour

•1 tbsp apple cider vinegar

DIRECTIONS

1. Preheat the oven to 350˚F (175˚C) and grease two 8-inch (20 cm) cake pans. You may also line them with parchment paper for easier removal.

2. In a measuring jar, combine non-dairy milk and vinegar. Stir and set it aside until it curdles, creating vegan buttermilk.

3. Sift the flour, cornstarch, sugar, cocoa powder, baking powder, baking soda, and salt into a large bowl, then whisk thoroughly to combine.

4. Add the melted coconut oil, applesauce, vanilla extract, and vegan buttermilk to the mixture. Using a handheld mixer, blend on medium speed until well combined. Then, reduce the speed and gradually pour in the hot coffee, continuing to mix until fully incorporated. (For a sweeter cake, add more sugar to taste.)

5. Divide the batter evenly into the prepared cake pans. Bake for 30 minutes, or until a toothpick inserted in the center comes out clean. (Avoid overbaking to keep the cake moist.)

6. Allow the cakes to cool in the pan for 10 minutes. Then, remove them from the pan and let them cool completely before frosting.

7. Using a handheld mixer, beat the non-dairy cream cheese until creamy. Stir in the creamy peanut butter and vanilla. Sift in the powdered sugar and mix until smooth and creamy. (If the frosting is too firm, add a bit of non-dairy milk. If it’s too soft, add more powdered sugar.)

8. Slice each cake horizontally into two equal layers. Place one layer on a serving plate and spread about ¼ of the peanut butter frosting evenly over the top. Add the second layer and repeat with the remaining layers. Top with the final layer and spread the remaining frosting over the top and sides of the cake. (Optional: Reserve a small portion of the frosting for decoration and transfer it to a piping bag.) Chill the cake in the fridge for at least 4 hours or overnight.

9. Melt the chocolate over a double boiler (or in the microwave), stirring occasionally. Add a bit of non-dairy milk and stir until smooth and creamy. Let it cool slightly, then carefully spoon the melted chocolate around the sides of the cake, allowing it to drip down. Pour the remaining chocolate over the top, smoothing it evenly.

10. Place the cake in the fridge for about 5 minutes to allow it to set. Optionally, pipe the remaining peanut butter frosting on top of the cake and decorate it with salted peanuts. For a Snickers-inspired twist, drizzle with caramel sauce before serving. Enjoy!