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Vegan Peanut Butter Cake makes a bold and enticing statement for all peanut butter lovers. Made from sweet and salty vegan peanut butter sponge cake that is topped with whipped peanut butter icing and toasted crunchy peanuts. This sumptuous creamy cake won't last for long! Enjoy it with some Chocolate Tea or a Vegan Vanilla Latte.
- 231 grams All Purpose Flour
- 257 grams Granulated Sugar
- 3 tablespoons Maple Syrup
- 154 grams Peanut Butter (Non diary)
- 1/3 teaspoon Salt
- 95 grams Vegetable Oil
- 300 ml Non-Dairy Milk (Almond)
- 1 teaspoon Vanilla Extract
- 2 1/2 teaspoon Baking Powder
- 1/2 teaspoon Baking Soda
- 40 grams Non-Dairy Peanut Butter
- 154 grams Icing Sugar
- 6 teaspoon Non-Dairy Milk (Almond)
- 1/3 teaspoon Vanilla Extract
- 3 tablespoons Corn Starch
- 20 grams Toasted Peanuts for garnishing (Optional)
- Non-Dairy Whipped Cream
Heat the oven to 350 °F/175 °C with the Centre shelf in place. Prepare a 10-inch round cake by thoroughly buttering (non-dairy) and then lightly flour, knocking out excess flour.
In a cake mixer, using a whisk, beat in sugar and peanut butter on medium speed until smooth. Add non-dairy milk (Almond), maple syrup, vanilla and oil. Continue beating for about 3 minutes.
After sifting, add the flour, baking powder, soda, and salt. Run on fast speed for about 20 seconds combining well into a smooth batter. Alternatively, combine the flour, baking powder, baking soda, and salt in a bowl and pour the blended nut buttermilk mixture into the bowl. Mix to make a smooth batter.
Bake for 35 to 40 minutes or until a toothpick from the center comes out clean.
Peanut Butter Frosting
In your mixer, with a whisk, combine peanut butter, powdered sugar, and cornstarch for about 4 minutes on medium speed. Add vanilla extract to the crumbly mixture. Spoon in 1 teaspoon of milk at a time and continue to mix until you get a spreadable frosting.
Optional: sprinkle toasted peanuts and vegan whipped cream across the frosting
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