This vegan chocolate peanut butter cake is a bit decadent, and I’d love to say we made it for a special occasion, but actually it was just a dull day outside and we wanted to do a bit of baking, there was some peanut butter and some chocolate on the shelves at the shop, and the rest is history! A showstopper for special occasions, but also brilliant just because a day with chocolate peanut butter cake in it is always going to be a good day, no matter what else happens in it!
As well as the ingredients, you’ll ideally need three round baking tins to make this cake.
Ingredients
For the icing
400g dark chocolate plus 50g chocolate to grate
600ml soya cream (we used Alpro)
2tbsp golden caster sugar
For the cake
200g vegan butter
600ml plant milk
4tbsp apple cider vinegar
100g peanut butter, smooth or chunky – we used chunky
500g self raising flour
100g cocoa powder
3 tsp baking powder
500g caster sugar
Method
Grease the cake tins with a little butter.
Combine the wet ingredients – the cider vinegar, butter, plant milk and peanut butter.
In a bowl combine the flour, cocoa powder, sugar and baking powder. Add the wet ingredients and combine until the batter is smooth.
Divide the mixture and add to the three cake tins.
Bake in the oven at 180C/350F/Gas4 until a skewer inserted in the cake comes out clean, usually around 30 minutes.
Let the cakes cool.
Make the icing by melting the chocolate and caster sugar in a heatproof bowl over a pan of boiling water on the stove. Add the cream and stir together to make a ganache, then use to sandwich the cooled cakes together and to ice the top cake.
Grate the 50g chocolate on top of the cake and serve!
If you liked this, try our vegan salted caramel chocolate cake.