Vegan Chocolate Birthday Cake With Peanut Butter Frosting.
A rich and decadent cake with a creamy 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
- ⅔ cup canola oil
- 2 teaspoons vanilla
- 2 teaspoons white vinegar
- 2 cups water
- ¾ cups dairy free mini chocolate chips
For the frosting:
- 1 cup creamy peanut butter I used JIF Naturals
- ½ 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
- 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.
Nutrition
Calories: 694kcalCarbohydrates: 90gProtein: 11gFat: 35gSaturated Fat: 7gSodium: 542mgPotassium: 253mgFiber: 8gSugar: 60gVitamin A: 365IUCalcium: 39mgIron: 3.7mg
Tried this recipe?Leave a comment below and tag @prettybeeblog on instagram!