VEGAN PEANUT BUTTER CAKE!

HAPPY NEW YEAR EVERYONE!! 2015 is in full swing! Before we talk more

 in depth about how 2014 was and the expectancies of 2015- lets talk about C A K E!! And not just any cake....V E G A N PEANUT BUTTER C A K E! WHHHAAATTT?! Yep, that's right.

There are several reasons why this cake is SUPER amazing. It uses Flax Eggs rather than animal eggs, plant milk & plant oils/fats instead of dairy. On top of that you have the superb addition of peanut butter and it's heaven in every bite. Don't believe me? Try the cake yourself and let me know in the comments below!

This cake is so delicious, moist & bursting with so much flavor, it does not need a frosting. However, it was for New Years Day- celebrate big or go home, AM I RIGHT?!.......

 

The frosting I made was a fudgy Chocolate Peanut Butter delight. Seriously, it takes just like Reese's Peanut Butter Cups (which I no longer eat, but still crave intensely). You could imagine how happy I was with the results....... :)

How about coming over, kicking off your shoes, enjoying some coffee or tea along with a slice of this heavenly creation while we mull over 2014 and look ahead to 2015? (recipe below)

ENJOY!!! Wishing you all the best in the New Year! God bless!

Courtney

Photo Credit: Courtney Hayes

VEGAN PEANUT BUTTER CAKE 

1/2 C. NON-GMO, SOY-FREE Butter at room temperature (1 stick)

3/4 C. Vegan, Organic, NON-GMO Peanut Butter (you can sub crunchy if you'd like, I used all natural, smooth, no salt added)

2 C. Organic, Fair-Trade DARK Brown Sugar (loosely packed)

1 Tsp. Organic Vanilla

3 FLAX EGGS (For each egg, it's 1 TBSP Flaxmeal + 3 TBSP Warm Water)

2 C. Organic Whole Wheat Pastry Flour

1 TBSP Baking Powder (aluminium free)

1/2 Tsp. Sea Salt

1 C. Organic, NON-GMO Plant Based Milk (I used Almond, but you can sub any)

Preheat oven to 350 degrees.

First make the flax eggs and set aside, as they need about 5 minutes to set properly. 

Next, mix the butter, PB and Sugar together. 

Then,  slowly add milk, vanilla and flax eggs. Combine and stir well, but don't overbeat. Batter should be runny and smooth at this point.

In a seperate bowl add all the dry ingredients, mix them together- then slowly add them to the batter mixture. Sift you feel the need too- if your flour is clumpy. Mix well.

You can now decide if you want to bake these as a layer cake, 2 layer cake, or 18 cupcakes. Baking time will vary- for a layer cake (9x13 size), it's about 40-45 min. For 2 layer cakes, about 35 min (check after the 30 min mark every 5 min until done), and the cupcakes about 20-25 min. Let cool on wire rack for at least 30 min.

VEGAN CHOCOLATE PEANUT BUTTER FROSTING

1 Stick (1/2 c.) NON-GMO Vegan Butter

1 Tsp. Organic Vanilla

A couple TBS of Vegan Peanut Butter (you decide how peanut-y you want it to be!)

Coconut Milk (NOT FROM THE CAN- FROM THE CARTON) to add in to make the frosting thinner) if you need.

1/2 C. Fair-Trade, Organic Cocoa

Roughly 1 1/2 C. Organic, Fair-Trade Powdered Sugar (ADD as you go, as depending on the temps of the butters, you may need less or more)

Mix the butters together, add in the vanilla. Mix well. Add in the cocoa and a bit of coconut milk (about 1/2 tsp), then slowly add in the powdered sugar. Note: If your frosting mix is really thick- just add more coconut milk to thin it to your desired texture. ENJOY!!!