Peanut Butter Cake
Ingredients
Cake
- 1 cup soy milk*
- 1 tablespoon apple cider vinegar
- 2 cups all purpose flour
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 3/4 cup creamy peanut butter
- 1 cup granulated sugar
- 3/4 cup vegetable oil*
Peanut Butter Frosting
- 1 cup creamy peanut butter
- 3/4 cup vegan butter, slightly softened
- 3 cups powdered sugar
- 1 teaspoon pure vanilla extract
- 4-6 tablespoons soy milk, more as needed
- tiny pinch of salt, optional>)
Instructions
For the cake
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Preheat the oven to 350 degrees F and grease a 9 x 13 inch cake pan (or a 10 x 15 inch jelly roll pan for a sheet cake).
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Vegan buttermilk: In a measuring cup, measure 1 cup of soy milk, then add the apple cider vinegar and give it a little stir. Set aside to curdle.
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Dry ingredients: In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
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In a large bowl, or the bowl of a stand mixer with a paddle attachment, beat together the peanut butter, sugar and oil until well combined, scraping the sides as needed.
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To the bowl with the peanut butter, with the mixer on low speed, alternate adding the flour mixture and the vegan buttermilk, in 3 parts, ending with the buttermilk. The cake batter is thicker than most, and won’t really pour like other cake batter.
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Transfer to the prepared pan and spread out evenly. Bake for 28-32 minutes until a toothpick comes out clean in the middle. For a sheet cake (10x15 inch pan), it will only need 15-18 minutes in the oven.
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Let the cake cool completely, then frost generously with peanut butter frosting and serve. Sprinkle with mini chocolate chips, if desired.
For the frosting
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Using either a handheld or stand mixer with a whisk attachment, beat the peanut butter and vegan butter on medium speed until smooth and creamy.
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Add the powdered sugar, 4 tablespoons of soy milk, vanilla and optional salt. Beat on low speed at first, then gradually increase to high and beat for 2 minutes until very fluffy.
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If it seems too thick, add more milk, a few tablespoons at a time. If it gets too runny, add more powdered sugar until you have a smooth, thick and pipe-able frosting.
Notes
- You can use another plant milk, such as almond, cashew or oat milk.
- I used canola oil, but any vegetable oil will work, such as avocado or maybe even melted coconut oil, though I haven’t tried it.
- Gluten free: Substitute an all purpose gluten free flour.
- Peanut butter: Use the non-natural creamy peanut butter (like JIF) for best results. I haven’t tested it using natural, but I’m afraid it won’t work well. I haven’t tried it with almond butter, but it might work though the flavor will be much different.
- Keep the cake at room temperature, there is no need to refrigerate it unless you want to. Cover after you cut it so it doesn’t dry out too fast.
- For a snack cake, skip the frosting and fold in some mini chocolate chips.
Nutrition
Serving: 1of 16 servings | Sodium: 202mg | Calcium: 66mg | Vitamin C: 1mg | Vitamin A: 328IU | Sugar: 30g | Fiber: 2g | Potassium: 270mg | Calories: 443kcal | Saturated Fat: 12g | Fat: 27g | Protein: 8g | Carbohydrates: 45g | Iron: 1mg
Notes
Source: https://www.noracooks.com/peanut-butter-cake/