Vegan peanut butter chocolate cake

Yesterday, I baked a cake for my brother’s 27th birthday.

Sure, it looks a little silly, but it tasted sooo delicious. The silliness came in my attempt to write “Happy Birthday.” Usually, if you combine confectioner’s sugar with margerine and coloring (in this case beet juice), you get a great frosting. You can play with the texture by adding more or less of ingredients to get piping frosting. Then, you can use the corner of a plastic sandwich bag with a very small hole in it to write on cakes or other pastries. However, the bags I had on hand had these weird inverted corners and the whole process ended up being messy. I just decided to go with it. Looks like a cake from a Gak factory, tastes like a cake from a fancy vegan bakery.

I found the recipe on a blog called The Baking Bird. It looks absolutely divine as is, but I decided to make a few substitutions to increase nutrition and decrease refined oils (my 2 goals in life, ha.) The peanut butter frosting, especially, is how she describes it – PERFECT.

I didn’t take photos along the way like I intended, I was in a bit of a rush, but I’ll share the recipe anyway. (** denote the only 2 ingredients changed)

  • 2 cups soy milk
  • 2 tsp apple cider vinegar
  • 1 1/2 cup granulated sugar
  • 2/3 cup canned pumpkin**
  • 2 1/2 tsp vanilla extract
  • 1 cup all-purpose flour
  • 1 cup sprouted whole wheat flour**
  • 2/3 cup cocoa powder
  • 1 1/2 tsp baking soda
  • 1 tsp baking powder
  •  1/2 tsp salt
  1. Preheat oven to 350 F. Lightly spray two 9″ round cake pans.
  2. Whisk together the soy milk and vinegar. Add the sugar, pumpkin, and vanilla extract, beat until foamy.
  3. In a separate bowl, mix together the flour, cocoa powder, baking soda, baking powder, and salt. Add to wet ingredients and beat until large lumps disperse.
  4. Pour evenly into 2 cake pans. Bake 26-28 minutes or until toothpick inserted into center comes out clean. Allow 10-15 minutes before removing from pan, then allow to finish cooling thoroughly before frosting.
Peanut butter frosting:
*This will make JUST enough for a thin layer of frosting, all you need for this cake since it is so rich. But if you get greedy and start tasting the frosting, you may need to make another batch or 1/2 batch.* 😀
  • 1/4 cup Earth Balance margerine, softened
  • 2 TBSP Earth Balance shortening, softened
  • 1/3 cup organic peanut butter (crunchy or creamy)
  • 1 1/2 tsp vanilla extract
  • 1 1/4 cup confectioners sugar
  • 1 to 2 TBSP soy milk
  1. Cream together Earth Balance and shortening until very smooth.
  2. Add peanut butter and vanilla. Cream together until very smooth. (Side note on peanut butter: Quality matters! Choose organic if possible for a fuller, more peanuty flavor. Preferably with no oil, sugar, or salt added. Peanuts are all you need. I used Whole Food’s 365 Organic Peanut Butter with wonderful result.)
  3. Add sugar. Mixture will be very stiff, make sure to add well until frosting is no longer crumbly.
  4. Add soy milk slowly, a little at a time, beating continuously until frosting is fluffy.
  5. Frost cake once completely cooled. Enjoy!

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3 thoughts on “Vegan peanut butter chocolate cake

  1. […] Since it contains sprouted grains, you can find the recipe over at my sprouted foods blog. Vegan chocolate cake with peanut butter frosting. […]

  2. […] Vegan peanut butter chocolate cake ( […]

  3. […] Vegan peanut butter chocolate cake ( […]

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