ndulge in the irresistible combination of chocolate and peanut butter with this Vegan Peanut Butter Cup Layer Cake. This delightful dessert features layers of moist chocolate cake, complemented by a creamy peanut butter frosting and topped with a silky chocolate ganache. It’s a dream come true for peanut butter lovers and a fabulous vegan-friendly option for cake enthusiasts. The richness of the dark chocolate pairs perfectly with the nutty, smooth peanut butter frosting, creating a harmonious blend of flavors. Whether for a special occasion or as a treat for yourself, this cake is sure to impress with its decadent taste and elegant presentation.
Ingredients:
- Cake:
- 300g self-rising flour
- 60g cocoa powder
- 1 tsp baking powder
- 1/2 tsp bicarbonate of soda
- 150g sugar
- 360g dairy-free milk mixed with 1 tsp vinegar
- 90g dairy-free yogurt
- 50g neutral oil
- Frosting:
- 65g peanut butter
- 25g peanut butter powder
- 25g vegan vanilla protein powder
- 60g dairy-free yogurt
- 30ml dairy-free milk
- Chocolate Ganache:
- 200ml coconut milk
- 150g dark chocolate
Method:
- Preheat the oven to 170°C and line two round cake tins.
- Mix dairy-free milk with vinegar and set aside to thicken.
- In a bowl, mix the wet ingredients, then sift in the dry ingredients and mix gently.
- Divide the batter between the tins and bake for 20-25 minutes.
- For the frosting, whisk all ingredients until smooth.
- For the ganache, chop the chocolate finely and place in a bowl. Heat the coconut milk to a simmer and pour over the chocolate. Cover and let stand for 2 minutes, then stir until smooth. Allow to cool.
- Frost the cake, then pour the ganache over the top, allowing some to drip down the sides. Spread evenly on top with an offset spatula.
- Refrigerate the cake to set the ganache.
Enjoy this sumptuous Vegan Peanut Butter Cup Layer Cake, a perfect treat for any chocolate and peanut butter fan!
