I recently made this cake for a peanut butter lover (whose sister is vegan) and it was a hit! The cake is actually so soft you would never guess this is a vegan recipe. Someone in the family drizzled a little chocolate over the top of his which was a great idea.
soft peanut butter cake (short girl tall order)
2/3 cup plant based milk (I used almond milk)
1 tablespoon lemon juice
3/4 cup sugar
1/3 cup creamy unsalted peanut butter
1/2 cup olive oil or any neutral oil
2 teaspoons vanilla extract
1 1/2 cups pastry flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
frosting
1/2 cup vegan butter
1/4 cup creamy unsalted peanut butter
2 tablespoons coconut cream (I omitted because we didn't have it)
1 teaspoon vanilla extract
1 1/4 cups powdered sugar
roasted peanuts, as a topping, optional
Preheat the oven to 350 degrees and line an 8x8 pan lightly. Set aside for later.
Add the plant based milk and lemon juice to a large mixing bowl and whisk together. Let sit for 2-3 minutes to curdle.
Next, add the sugar, creamy peanut butter, oil and vanilla to the bowl and whisk together. Then, add in the dry ingredients starting with the pastry flour and then adding the baking powder, salt and baking soda.
Mix into a thick batter.
Pour the batter into the pan and put into the oven. Bake for 30-32 minutes or until cooked through.
Once baked, remove the cake from the oven and let cool in the pan for 10 minutes. Then carefully remove to a wire rack or pedestal plate to cool. Let cool completely before frosting.
Make the frosting by adding the butter to a bowl and using an electric mixer to whip for a minute or two until fluffy. Add the creamy peanut butter, coconut cream and vanilla to the mixing bowl. Whip with the butter or another minute or two until smooth.
Gradually whip in the powdered sugar until incorporated. Once all the powdered sugar has been mixed in, whip it a little longer to make it extra fluffy.
Spread onto the cake and top with roasted peanuts.
No comments:
Post a Comment