Vegan Peanut Butter Cake Recipe (NO MIXER REQUIRED!)
This vegan peanut butter cake recipe is so easy to make and delicious, too! This recipe creates a light and fluffy crumb with the perfect peanut butter flavor. Leave your mixer in the cupboard, you won't need it for this cake. That's just how easy it is to make. Adding some creamy vegan peanut butter frosting adds the perfect finishing touch!
No one will know it's vegan. That's just how good this vegan cake is, especially when paired with vegan buttercream frosting.
Vegan Peanut Butter Cake:
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Hi, I’m Marly McMillen, and it’s my honor to show you my favorite vegan recipes that I’ve created for you. After years of struggling with issues like IBS, taking on a vegan diet made all the difference for me. I love the way I feel and eat these days! I focus on a varied diet combining healthy foods + indulgences. It keeps my day-to-day eating fun, interesting, and wholesome. I want you to share in the food and life journey with me! Click subscribe so you never miss my videos!
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Ultimate Peanut Butter Cake Recipe - Peanut butter frosting
It doesn't get more epic than this easy delicious peanut butter cake filled with peanut butter mousse and then covered in an easy peanut butter frosting! Then covered in all kinds of peanut butter candy, cookies and treats.
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I adore peanut butter - so making this ultimate triple peanut butter cake was so fun! I think the part I enjoyed the most was simply going through all the store aisles getting all the peanut butter and chocolate cookies and candies!
There are 4 different sizes of peanut butter cups, 2 different kinds of cookies, sticks, candies and peanut butter bites. You can go as over overboard as you'd like decorating this once it's done!
PEANUT BUTTER CAKE RECIPE
Cake
1 C granulated sugar (for high altitude 1 Tbsp less)
1 C brown sugar (for high altitude 1 Tbsp less)
3 1/2 C Cake Flour (for high altitude 3 1/2 Tbsp more)
1 Tbsp baking soda (for high altitude 1/2 tsp less)
1 tsp baking powder
1 tsp salt
1/2 C butter softened
4 lrg eggs room temperature
2/3 C sour cream
3/4 C peanut butter
2 Tbsp vanilla
1 C whole milk (for high altitude 1 Tbsp more)
Preheat the oven to 350 (for high altitude 375)
prepare your pans with non stick spray and parchment circles (I used 4 seven inch pans)
in mixer or large bowl mix together then sugars, flour, baking soda and salt
add the softened butter and beat - it will be sandy
in a separate bowl mix the eggs, sour cream, vanilla and peanut butter
add the wet mixture to the dry and beat
while mixing on low add the milk
pour the batter into the prepared pans
bake for 25-30 mins (for high altitude 20-25 mins) - until it bounces back when pressed and is just starting to pull away from the sides
let cool before starting the mousse
Peanut Butter Mousse
1 C heavy whipping cream
2/3 C granulated sugar
1 tsp vanilla
8 oz cream cheese
1 C peanut butter
Beat the cream, sugar and vanilla until stiff peaks form
in another bowl beat the cream cheese, sour cream and peanut butter
add the whipped cream and mix until incorporated
Assembly
level the tops of the cooled cakes
wrap some cake collar acetate evenly around the cake on a cake plate or cardboard circle
add 1/3rd of the mousse, add another layer of cake and repeat (if your acetate isn't tall enough you may need to add another round, I did)
refrigerate until the mousse is set, at least 4 hours
Peanut Butter Cheating Swiss meringue Buttercream Frosting
1/2 C pasteurized liquid egg whites
3 1/2 C powdered sugar
1/2 tsp salt
1 2/3 C butter room temperature
1 1/2 Tbsp vanilla
2/3 C Peanut Butter
1/4 C cocoa
In a large mixer with whisks or large bowl with a hand mixer beat the egg whites, sugar and salt for 5 mins
while beating on medium add the butter 1-2 Tbsp at a time
once all the butter is mixed in add the vanilla and peanut butter and beat on medium high another 10 mins
take out 3/4th of the frosting and set aside - add 1/4 C cocoa to the remaining 1/4 of the frosting and beat until totally mixed in
take the cake out of the fridge and unwrap the acetate
frost the top of the cake with the peanut butter frosting
then pipe around the outside of the cake alternating as much or little as you like with the chocolate peanut butter frosting
scrape around the cake smoothing the sides and creating the stripes
let the cake chill 10 mins
Ganache Drip
4 oz high quality chocolate don't use chocolate chips
4 oz heavy whipping cream
bring the cream to a boil and pour over the chocolate
let sit 5 mins then stir until smooth
using a piping bag or squeeze bottle add the drips around the outside of the cake
then spread the remaining ganache on the top of the cake (without causing extra drips)
Decorations
all the peanut butter and chocolate peanut butter cookies and candies you like
MORE CAKE RECIPE VIDEOS
Chocolate cake
Cinnamon chocolate cake
Cheesecake
Flourless Chocolate Cake
ASHLEE MARIE - I'm all about from scratch recipes, cake decorating tutorials and fun themed foods. I believe anyone can cook with the right tips and tricks. I love creating delicious food at home and enjoy sharing my recipes with you. I'm self taught and if I can do it you can do it! I hope that my videos help you learn to make the dishes and desserts you've always dreamed of making
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HOW TO MAKE KETO PEANUT BUTTER CAKE WITH PEANUT BUTTERCREAM FROSTING | MUST TRY FOR PB LOVERS!
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1. The Ultimate Keto Bread Recipes
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Almond flour (
Coconut flour (
Allulose (
Monkfruit (
9x13 inch baking pan (
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This is a definite must try for peanut butter lovers! Super easy to make without any tools required yet you get a moist, flavorful and delicious peanut butter cake. I highly recommend making the peanut butter frosting as it really elevates the peanut butter flavor and adds a richness to it.
The recipe can be viewed and printed at this link;
[ Total Servings = 20 ]
NUTRITION INFO PER SERVING
Total Carb = 5.6 g
Dietary Fiber = 1.9 g
Net Carb = 3.7 g
Calories = 231
Total Fat = 20.7 g
Protein = 7.5 g
DRY INGREDIENTS
Almond flour = 180 g / 1 1/2 cups
Coconut flour = 45 g / 1/3 cup
Other flour options
1. Almond flour = 360 g / 3 cups
2. Coconut flour = 90 g / 3/4 cup
Baking powder = 8 g / 2 tsp
Baking soda = 1/2 tsp
Salt = 1/2 tsp
Monkfruit = 30 g / 2 1/3 tbsp (This amount is reduced significantly in order to balance with the sweetness level from the frosting. If you are not doing the frosting, then you need to increase the sweetener to about 70 to 100g. You can also use any keto friendly sweetener.)
WET INGREDIENTS
Whole eggs = 4 large (230 g)
Unsweetened Greek yogurt = 300 g / 1 1/4 cups (You can also use whipping / coconut / sour cream)
Coconut oil = 60 ml / 1/4 cup (You can also use any keto friendly oil)
Unsweetened Creamy or Chunky Peanut Butter = 200 g / 3/4 cup (In the video, I used unsweetened dark roasted chunky peanut butter)
DIRECTIONS
1. Preheat the oven at 340F or 170C.
2. In a bowl, add all the dry ingredients and mix until well combined.
3. Add all the wet ingredients and whisk until well combined. The batter is quite thick.
4. Transfer into a 9x13 inch pan lined with parchment paper. You can also use a sheet pan or any suitable pan. Spread evenly.
5. Bake for about 25 to 30 minutes or until a wooden skewer comes out clean.
6. Cool cake completely before frosting.
INGREDIENTS FOR FROSTING
Softened unsalted butter = 113 g / 1/2 cup
Unsweetened creamy peanut butter = 150 g / 3/4 cup
Allulose powdered sweetener = 100 g / 3/4 cup (Allulose will not taste grainy when chilled. But if you don't have it, you can also use any other keto friendly powdered sweetener except that they will taste grainy when chilled)
Salt = 1/2 to 3/4 tsp
Vanilla extract = 1 tsp
DIRECTIONS
1. In a bowl, add the butter and whisk until smooth.
2. Add the peanut butter, salt, vanilla extract and whisk to combine.
3. Add the powdered sweetener and whisk until smooth and creamy
4. Chill until needed.
5. When the cake is completely cooled, spoon the frosting onto the surface of the cake and spread evenly. Sprinkle with some chopped roasted peanuts.
6. Slice and enjoy !
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How to make Peanut Butter & Chocolate Cake (Vegan + Gluten Free)
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This is one of the best vegan peanut butter and chocolate cake. It tastes creamy, chocolatey and is guilt-free. It contains no eggs, no dairy, no refined sugar and no gluten. I made this for my best friend's birthday and nobody at the party could tell that this cake was so healthy. If you have peanut butter fans in your house this recipe is a sure win.
How to make the BEST CHOCOLATE CAKE EVER - The Chocolate Peanut Butter Earthquake Cake
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Chocolate Cake with Peanut Butter Frosting????????????????????????
Chocolate cake with peanut butter frosting is amazing! This easy dessert showcases the classic combination of chocolate and peanut butter like never before! The base is a recipe for chocolate cake with coffee and sour cream that is super flavorful because I bloom the cocoa powder before adding it to the batter. The peanut butter cream cheese frosting without butter is absolutely fantastic because the peanut flavor is strong since it does not have to compete with butter. Also, the tang from the cream cheese tones down the powdered sugar so that the frosting isn't too sweet, making the icing taste just right. Honestly, this is the best chocolate cake that I have ever had in my entire life...and in fact, it's one of the best desserts I have ever had--and that is saying a lot.
Like I said, the base of this chocolate cake with peanut butter frosting recipe is an easy recipe for chocolate cake with coffee. Coffee helps to intensify the flavor of chocolate, so I was sure to add a good amount of my favorite instant coffee. Instead of adding the cocoa powder directly to the batter, I bloomed the cocoa powder by mixing it with some boiling water. Mixing with the cocoa powder with a hot liquid, usually water or oil, before adding it to the cake batter helps to intensify the flavor, so if you have never bloomed your cocoa powder when making cakes or brownies, I suggest that you give it a try. Although I normally use buttermilk in my cakes, I decided to use fat free sour cream this time. I have never added sour cream to chocolate cake before, but it definitely worked in this recipe. In all honesty, I usually prefer fruit-based desserts like pies and cobblers (if you follow my YouTube channel, I am sure you are not surprised), so chocolate cake usually isn't my first choice. However, this cake was fantastic: it was fluffy yet fudgy at the same time, and the chocolate flavor was incredibly intense. Even though I added a good amount of coffee to the cake, I couldn't really taste it; instead, I tasted a deep, rich chocolate flavor. Considering that I am not a chocoholic, I thought this cake was insanely good.
The best part of this chocolate cake with peanut butter frosting recipe was the icing. I used no stir natural peanut butter, so be sure that you do not buy peanut butter that has a lot of oil separation. I made this peanut butter cream cheese frosting without butter, so it was a lot lower in calories than other recipes. In addition to being lower in calories, this frosting had an intense peanut butter flavor because the peanut butter did not have to compete against the butter for my palate's attention. The tang from the cream cheese was a nice addition as well, helping to balance out the sweetness from the powdered sugar.
Although the chocolate cake with peanut butter frosting was easy to make, there was one small issue. After adding all the powdered sugar to the peanut butter cream cheese frosting, I noticed that the icing still looked grainy. Most similar recipes online called for heavy whipping cream, but I didn't have any. What I did have was middle cream, or media crema by Nestle, a type of canned cream commonly sold in Hispanic supermarkets. It doesn't have quite as much butterfat as heavy whipping cream, so it can't be whipped, but this shelf-stable cream can be used to thicken sauces in a pinch. I decided to add 3 tablespoons to my frosting, and it did the trick. Even though you can add heavy whipping cream to the frosting, I suggest adding media crema since this peanut butter cream cheese frosting was perfect.
Honestly, this chocolate cake with peanut butter frosting was absolutely perfect. It was chocolatey and peanuty, sweet but not too sweet, light and airy while still being thick and fudgy. This was the best chocolate cake I have ever had, so you definitely need to give this a try. Along with the brown and black colors, this is the perfect fall dessert.????????????????????
1 15.25 oz box white cake mix
1 small box instant chocolate pudding
1/2 cup cocoa powder (40g)
+1/2 cup hot water
3 teaspoons instant coffee (4g)
+1/2 cup water
1/2 cup sour cream (120g)
3 large eggs
1/4 cup canola oil
1 Tablespoon white vinegar
1 teaspoon vanilla
+extra 1/2 cup water
325F for 50 minutes
Peanut Butter Cream Cheese Frosting Recipe Video:
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