Peanut and chocolate cake: Vegan recipe with addictive potential (2024)

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Peanut and chocolate cake: Vegan recipe with addictive potential (1)von Nicole Molitor

Peanut and chocolate cake: Vegan recipe with addictive potential (2)

This recipe for vegan peanut chocolate cake will have you licking your fingers! Sweet enjoyment without eggs or cream.

When it comes to baking,...Peanut butter and chocolatean unbeatable combination - and not just since Snickers existed. However, most cake recipes use eggs, butter and milk. These ingredients are not suitable for vegans.

But we have a brilliant oneRecipe for vegan peanut chocolate cakefound that does not contain any animal products. And we can already predict that it's not just vegans who will love this top-chocolate and top-peanut cake.

So the peanut chocolate cakereallyIf you're vegan, you should definitely govegan chocolateregard. It's best to use dark chocolate with a cocoa content of 70 percent. It is healthier than milk chocolate anyway and only rarely contains animal milk powder. Just pay attention to the list of ingredients.

Inpeanut butterFortunately, there is nothing animal in it and we simply prepare the chocolate ganache from plant milk. I recommend almond milk here - its sweet, nutty taste makes it ideal for vegan baking. If you want the peanut chocolate cake to be even creamier, you can also use vegan cream.

Reading tips: Baking vegan: The best substitute for eggs, butter, milk and cream

Recipe for vegan peanut chocolate cake

Because the cake consists of several layers, it is technically a cake. And as befits cakes, this vegan version also takes a little more time than a classic sponge cake.

For a cake, the vegan peanut chocolate cake is incredibly quick. Because there is no need to whip cream or stir a cream. The peanut butter frosting is ready in no time.

In the video: Recipe for peanut chocolate brookies

You need these ingredients:
For the chocolate dough

  • 320 ml plant-based milk
  • 1 tbsp apple cider vinegar
  • 320g flour
  • 1 EL Sojamehl
  • 270 g cane sugar
  • 65 g cocoa powder
  • 2 TL Backpulver
  • 1 tsp baking soda
  • 1 pinch of salt
  • 160 ml coconut oil (melted)
  • 180 g sweetened applesauce
  • 1 THE Vanilleextrakt
  • 120 ml strong coffee or more milk
  • optional:salted peanuts for garnish
For the peanut frosting
  • 450 g vegan cream cheese (room temperature)
  • 8 tablespoons creamy peanut butter (melted)
  • 1 TL Vanilleextrakt
  • 100g powdered sugar
For the chocolate ganache
  • 125 g vegan dark chocolate (chopped)
  • 4 tablespoons plant-based milk or soy cream
Besides that
Peanut and chocolate cake: Vegan recipe with addictive potential (3)

This is how the preparation works:
1. Preheat the oven to 175 degrees and grease the springform pans (to make it easier to get the cakes out of the pan later, you can also line them with baking paper).

2. Mix the plant-based milk and vinegar in a measuring cup. Then set aside until the milk mixture thickens and becomes vegan buttermilk.

3. Sift flour, soy flour, sugar, cocoa powder, baking powder, baking soda and salt into a large bowl and mix. Add coconut oil, applesauce, vanilla and vegan buttermilk.

4. Mix with a hand mixer on medium speed until well combined. Then reduce the speed slightly, pour in the coffee and stir (add sugar if desired).

5. Distribute the dough evenly in the springform pans. Bake for about 30 minutes or until a toothpick inserted comes out almost clean (don't overbake or the dough will be dry).

6. After baking, let the cakes cool in the tin for about 10 minutes, then remove and let cool completely before layering with the frosting.

7. For the frosting, mix the cream cheese with a hand mixer until creamy. Then stir in peanut butter and vanilla. Now sift in the powdered sugar and mix until the mixture is creamy.

Tipp:If the frosting is too thick and cannot be spread, add a little plant milk. If it is too soft, add more powdered sugar.

8. Cut the cooled cakes horizontally into two equal layers. Place one cake layer on a serving plate. Spread about 1/4 of the frosting evenly on top and then place the second cake layer on top.

9. Repeat this process with the next two cake layers. Finally (after the fourth layer) spread the remaining frosting over the entire cake including the sides. Then place the cake in the refrigerator for at least 4 hours (or better overnight).

Tipp:Instead of spreading all the cream on the cake, you can also save a small portion of the peanut bitter frosting for decoration and put it in a piping bag.

10. To make the ganache, slowly melt the chocolate over a water bath (or in the microwave), stirring occasionally. Now stir in some milk until smooth and creamy.

11. Now carefully spread the ganache around the outer edge of the cake with a teaspoon and let it drip down a little like with drip cakes. Then spread the remaining chocolate over the surface of the cake.

12. Place the peanut chocolate cake in the refrigerator for about 5 minutes so that the chocolate icing sets.

Tipp:Optionally, you can now use the remaining peanut butter frosting to pipe small icings onto the cake and garnish with peanuts.

Discover more vegan delicacies

The recipe for the sensational vegan peanut and chocolate cake was written by Bianca Zapatka. Her cookbook “Vegan Foodp*rn” lives up to its name, because all the dishes are presented so attractively that you would like to eat them straight away.

>Here you can find Bianca Zapatka's vegan cook and baking book on Amazon.*

Also delicious:Vegan chocolate mousse cake: no-bake recipe!

Peanut and chocolate cake: Vegan recipe with addictive potential (4)

In addition to deliciousvegan breakfast ideasThe book contains many ideas for hearty vegan dishes and great sweets from the vegan baking world. This definitely makes you want more!

*Affiliate Link


Peanut and chocolate cake: Vegan recipe with addictive potential (2024)


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