Dairy-free and Decadent!

This cake will blow your tastebuds away! Imagine a reese’s peanut butter cup mixed with a chocolate chip cookie. Sure to be a great addition to any party or dinner.

It was huge hit for Henry’s birthday cake this year!

Vegan Chocolate Chip Cake w Peanut Butter Frosting and Chocolate Ganache

{Yield: one 8-inch, 3-layer cake)

Chocolate Chip Cake

1 1/2 cup whole wheat pastry flour

1 1/2 cup all-purpose flour

1 1/2 tsp baking powder

1 1/2 tsp baking soda

1 tsp fine sea salt

1 tsp ground cinnamon

1/2 cup canola oil

1 cup  pure maple syrup

1 cup vanilla rice milk (or other non-dairy milk of your choice)

1/4 cup pure vanilla extract

1 1/2 Tbsp vinegar

Peanut Butter Frosting

1/2 cup Earth Balance, softened

1/4 cup shortening

2/3 cup organic peanut butter

2 tsp vanilla extract

2 1/2 cup powdered sugar

2-3 Tbsp rice milk (or milk of choice)

Chocolate Ganache

1 cup semisweet chocolate chips (dairy free)

1/4 cup canned coconut milk, mixed well

2 Tbsp canola oil

Preheat oven to 350 degrees F. Oil three 8-inch round cake pans and line bottoms with parchment paper cut to fit.

Stir together pastry flour, all-purpose flour, baking powder, baking soda, salt, and cinnamon in a large bowl with a whisk to distrubute ingredients evenly.

In a separate bowl, whisk together the oil, maple syrup, milk, vanilla, and vinegar until well blended.

Pour wet mixture into the dry mixture and stir until batter is smooth.

Divide batter evenly between the three pans, and smooth tops with a spatula. Bake for 20 to 25 minutes, until the tops of the cakes are golden, the sides have started to pull away from the pans and a toothpick inserted into the centers comes out clean.

Cool the pans on wire racks for at least 10 minutes. Run a knife between the case and inside of the pan. Invert each layer onto the rack. Remove pans and carefully peel off the parchment paper. Invert the layers topside up on a rack and cool completely.

In the meantime, make the peanut butter frosting by beating the shortening and the margarine with a hand or stand mixer until smooth. Add the peanut butter and vanilla and beat until very smooth, about 2-3 minutes. With the mixer on low, add the powdered sugar, and 1 Tbsp milk at a time, as needed, until frosting reaches a spreadable consistency. Beat on high for a couple of minutes until light and fluffy.

To make the chocolate ganache, melt chocolate chips and coconut milk in a double boiler. Take off the heat and whisk in the oil until smooth.

To assemble the cake, place one of the layers on a flat plate or cardboard circle. Spread peanut butter frosting over the top. Place another layer on top and repeat with second layer. Spoon the ganache, a little at a time, slowly over the top layer of the cake in the center. Spread slightly until it just begins to drip down the sides. You may not need to use all of the ganache and the frosting. Place in the refrigerator until ready to eat. Bring down to room temperature before serving.

Recipe from our in-house chef at DEFINE foods, Erin O’Leary Stewart

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