Vegan Peanut Butter Cake Recipe

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.

Pour the batter into the prepared pan. Tap to even it out.

Bake for 35 to 40 minutes or until a toothpick from the center comes out clean.

Cool for 10 minutes, then remove from the pan and cool on a wire rack for 20 minutes.

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.

Frost the cake smearing with a spatula or using a piping bag on the top surface to your liking

Optional: sprinkle toasted peanuts and vegan whipped cream across the frosting