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.
Ingredients
For the cake:
- 3 cups white spelt flour gluten free works, as does regular
- 2 cups sugar
- 1 cup cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2/3 cup canola oil
- 2 teaspoons vanilla
- 2 teaspoons white vinegar
- 2 cups water
- 3/4 cups dairy free mini chocolate chips
For the frosting:
- 1 cup creamy peanut butter I used JIF Naturals
- 1/2 cup Earth Balance vegan buttery spread
- 2 cups powdered sugar I used corn free from Trader Joe’s or Whole Foods
- 3 Tablespoons non-dairy milk
Instructions
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To make the cake: Preheat oven to 350 degrees F. Grease two round cake pans, and line with parchment paper.
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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.
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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.
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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.
This frosting is soooooooooooo yummy, but it is also very heavy! Be  careful. I did a double layer cake, with frosting in between, and it was a very heavy and slightly unstable cake.
It did not help that I put it on this cute little cardboard party cake stand I bought. Â When we would move the cake and stand at all, everyone would literally gasp and then hold their breath. Â It was um, exciting. Thankfully nothing disastrous happened.
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. Â 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. Â After about an hour they were ready to be put on the cake.Â
The chocolate and peanut butter combination here was so good! Â If you love peanut butter cups, you have to try this cake! Â 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.
Delicious recipe!
You can see from the trackback that I baked your cake this morning for my daughter and wrote about it on my blog. Thanks for the recipe. I followed your directions exactly and it turned out very well without sticking or anything. This is saying a lot, since I can really mess up a cake!! Woo hoo! Happy Friday.
Oh my gosh, yum!!
This sounds amazing!!! The cake is so pretty too!
Thanks for sharing the recipe. Love the little pawprints!
Thank you so much!
Yum! Thanks for sharing the recipe.
You’re welcome!