If you make a peanut butter cake for someone’s birthday, I can guarantee they will never forget it. I know I haven’t. This is one of the best vegan cakes ever, so not doing much marketing for it. It sells for itself. I am jumping straight to the recipe.
Ingredients:
For Buttermilk
- 1 cup unsweetened soy milk
- 1 Tbsp vinegar
Dry ingredients:
- 2 cups refined flour
- 1½ cups powdered sugar
- 1 cup cocoa powder
- 2 tsp baking powder
- 1½ tsp baking soda
- ½ tsp salt
Wet ingredients:
- ¾ cup mashed ripe bananas
- ½ cup coffee shot
- ½ cup refined coconut oil ½ Tbsp pure vanilla essence
Ganache:
- 1/2 cup soya milk
- 1/3-1/2 cup powdered sugar
- 2/3 cup dark chocolate
- 1/2 tsp vanilla essence
- 1/4 cup smooth peanut butter
Directions:
Cake:
In a bowl, add the milk and vinegar. Stir it well. Set aside. It’ll start getting curdling. And vegan buttermilk is ready.
Sift all the dry ingredients, using a sieve. Mix well.
Meanwhile, preheat the oven to
Mix the rest of the wet ingredients with buttermilk.
Combine wet ingredients with dry ingredients. Don’t overmix it.
Grease the pan with some oil and dust some flour on the inner part of the pan. Pour the cake batter into the pan and bake it.
Let the cake cool off for 10 minutes in the cake pan when they are done.
Ganache:
In a pan, heat the milk and sugar. Once they are hot, add chocolate and stir till it’s smooth. Turn off the heat, once the chocolate is melted.
Add in the vanilla essence and peanut butter. Mix until smooth.
Chill in the refrigerator for 20 to 30 minutes to thicken.
Pour some of the ganache into one cake. Use a spatula to even out if needed. Refrigerate the cake for 15-20 minutes before serving, so the ganache gets thickened again.
You can decorate the cake with your choice of garnishes. I use some sprinklers and nuts.
– Recipe by Sana Shaikh (Instagram:The Rainbow Bite)
