Vegan Chocolate Cake with Chocolate Peanut Butter Ganache
User Reviews
4.9
Vegan Chocolate Cake with Chocolate Peanut Butter Ganache
Description
This cake mixture balances wheat and all-purpose flours with cocoa powder and baking soda, producing a tender cake base suitable for a vegan diet. The wet ingredients are blended with melted semi-sweet chocolate warmed in non-dairy milk, ensuring a smooth chocolate taste. Vinegar reacts with the baking soda to provide leavening, while maple syrup complements the cocoa's bitterness with natural sweetness.
The baked cakes develop a moist texture, avoiding dryness by careful timing and cooling before applying ganache. The ganache is made by melting non-dairy semi-sweet chocolate with non-dairy milk, peanut butter, vanilla extract, and powdered sugar, creating a balanced, creamy chocolate coating. This dual-chocolate approach highlights rich flavor and a pleasing texture.
The cake can be baked in two 8-inch pans, cooled thoroughly to avoid melting the ganache. Covering the cake while cooling or chilling briefly in the fridge helps retain moisture. A nut-free ganache alternative suggests increasing chocolate amount and chilling to thicken.
Ingredients
Cake : makes two 8 inch pans
Dry:
- 1 cup wheat flour
- 1 cup all-purpose flour unbleached
- 1/2 cup cocoa powder
- 1 1/2 tsp baking soda
- 1 1/4 cup powdered sugar 2 Tbsp more for sweeter - blend raw sugar to fine powder to use or use wholesome sweeeteners vegan powdered sugar, vegan
- 1/2 salt scant tsp
Wet:
- 1 1/2 cups non-dairy milk divided
- 1/3 cup chocolate chips semi sweet chips, or dark chocolate for dark/bittersweet cake, non dairy, or chocolate bar
- 1/3 cup neutral cooking oil generic cooking oil
- 1 tsp vinegar apple cider vinegar or white vinegar
- 1 1/2 tsp vanilla extract
- 3 tbsp maple syrup
Glaze:
- 1/2 cup non-dairy milk
- 1/3-1/2 cup powdered sugar
- 2/3 cup non dairy semi sweet chocolate or more, like Enjoy Life
- 1/2 tsp vanilla extract
- 1/4 cup peanut butter smooth, or almond butter or other seed or nut butter
- fruit preserves apricot, cherry (optional, like raspberry
Instructions
Cake:
- Preheat the oven to 350 degrees F / 170ºc. In a bowl, whisk all the dry ingredients for the cake really well.
- In another bowl, heat 1 cup of non dairy milk and chocolate until just about hot (heat in the microwave or stove top). Whisk until chocolate is melted. Add in the rest of the wet ingredients and 1/2 cup non dairy milk and mix in until smooth..
- Add the dry to the wet and mix to make a smooth batter.
- Transfer batter to two greased or parchment lined 8 inch cake pans.
- Bake at 350 degrees F / 170ºc for 30 to 34 minutes. or until toothpick from the center comes out clean. Do not overbake as the cakes can get crusty or dry.
- Let the cakes cool for 10 minutes then remove from the pan and cool on the rack completely before adding a glaze or ganache. Cover the cakes with a towel while it is cooling to prevent drying out. To shorten the cooling time, cover the cakes with a towel or parchment or a lid and place in the fridge for 15-20 minutes.
Ganache:
- Heat the non dairy milk + sugar in a pan over medium heat, until just about hot. Mix well. Add in the chocolate, mix once and take the pan off heat. Keep mixing until the chocolate is melted and smooth.
- Add in the vanilla and peanut butter or other nut butter. Mix until smooth. Chill in the refrigerator for 20 to 30 minutes to thicken to desired consistency.
- Pour some of the ganache on one cake. Spread using a spatula to even out if needed. Let the ganache set in the refrigerator for 15 to 20 minutes or freezer for 10.
- Add a thin even layer of fruit preserves on the other cake (optional) (warm the preserves to make them easier to spread if needed). Place this cake on top of the cake with the ganache glaze. Pour the rest of the glaze over the top cake. Spread using a spatula if needed. Let the ganache set in the refrigerator for half an hour. If you have more ganache left, pour over the set glaze for another layer. Cover the cake and let it chill for a few hours before serving.
Notes
- To avoid a nut-free ganache, increase chocolate quantity and chill to thicken.
- Cool cakes completely before applying ganache to prevent melting.
- Cover cakes while cooling or chill to maintain moisture and prevent drying.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 315 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 315kcal | 16% |
| Carbohydrates | 47g | 16% |
| Protein | 5g | 10% |
| Fat | 13g | 20% |
| Saturated Fat | 4g | 20% |
| Sodium | 238mg | 10% |
| Potassium | 123mg | 3% |
| Fiber | 3g | 12% |
| Sugar | 26g | 52% |
| Calcium | 85mg | 9% |
| Iron | 2.6mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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