Peanut butter frosting on a chocolate cake makes for a very special dessert! This is definitely a cake to remember!
Vegan Chocolate Birthday Cake With Peanut Butter Frosting.
For the cake:
To make the cake: Preheat oven to 350 degrees F. Grease two round cake pans, and line with parchment paper.
Sift together the flour, sugar, cocoa, baking soda and salt. Add the oil, vanilla, vinegar and water. Mix together using a hand mixer until smooth. Add chocolate chips.
Pour into pans and bake at 350 degrees for 35-45 minutes. Remove from oven and allow to cool for about one hour before removing from pans. Cool completely before frosting.
To make the frosting: Using a hand or stand mixer, mix together all ingredients until smooth and creamy, adding more or less non-dairy milk to achieve the desired thickness.
TO MAKE CHOCOLATE PAWPRINTS:
I made the paw prints by melting dairy free chocolate chips and then spooning them into a Ziploc bag with the tiniest piece of the corner trimmed off. I then piped the large and small circles onto a cookie sheet lined with wax paper and placed them in the fridge to harden up. After about an hour they were ready to be put on the cake.
The chocolate and peanut butter combination here was so good! If you love peanut butter cups, you have to try this cake! And if you don’t have any food allergies, feel free to use regular milk and butter, I’m sure it will still be delicious.