Chocolate peanut butter cake
This recipe is for a decadent chocolate peanut butter cake made with vegan ingredients. The cake batter includes a mix of dry ingredients like self-raising flour, cocoa powder, and sugars, along with wet ingredients such as melted coconut oil and peanut butter. The vegan buttermilk, made with soy milk and apple cider vinegar, adds moisture to the cake. The cake is baked in three layers and then assembled with a dairy-free butter icing made with icing sugar, vanilla extract, dark chocolate, and peanut
Serves: 2
Estimated cook time: 45-55 minutes
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Ingredients
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- Vegan buttermilk: 480ml soy milk, 2 tbsp apple cider vinegar
- Dry ingredients: 480g self-raising flour, 1 tsp bicarbonate of soda, 1 tsp baking powder, 4 tbsp cocoa powder, 150g coconut sugar, 250g caster sugar
- Wet ingredients: 120ml melted coconut oil, 2 tbsp peanut butter
- Butter icing: 335g dairy-free butter block, 750g icing sugar, 1 tsp vanilla extract, 100g dark chocolate, 2 tbsp peanut butter
- Sweet roasted peanuts: 60g peanuts, 1 tbsp icing sugar, 1 tsp water
🔄Issy Sedgwick's Suggested Substitutes
Soy milk almond milk, oat milk, rice milk
Apple cider vinegar white vinegar, lemon juice
Self raising flour all-purpose flour + baking powder (1 cup all-purpose flour + 1 1/2 tsp baking powder)
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