BOSTON VLOG: flying in to surprise Taylor for her bday, baking a cake, Tatte date w/ Lu + more!
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Vegan Peanut Butter Fudge Cake:
“Wet” Ingredients
1 cup unsweetened applesauce
2 cups maple syrup
2 tsp balsamic vinegar
1 cup chocolate almond milk (sub: any plant based milk)
“Dry” Ingredient
3 cups pastry flour
3T baking powder
½ cup cocoa powder
½ tsp salt
½ cup vegan chocolate chips
MAKE THE CAKE LAYERS:
1. Preheat the oven 325F Place & cut parchment paper at the bottom of 3 round cake pans and set aside.
2. In a large bowl or mixer, whisk together “Dry” ingredients; flour, cocoa powder, baking powder, and salt. Set aside.
3. In a small bowl, whisk together “Wet” ingredients; applesauce, maple syrup, balsamic vinegar, almond milk
4. Whisk the “Dry” ingredients with the “Wet” wet ingredients until smooth then add chocolate chips, do not over mix!
5. Divide the batter between pans and bake for 25 to 30 mins, until a toothpick inserted into the center of the cakes comes out clean. Cool the cakes in the pans on a wire rack for 15 mins, then invert the cake into the racks and cool completely.
FROSTING
1 1/2 cup creamy peanut butter
3/4 cup vegan margarine
3 cups powdered sugar
1 teaspoon vanilla extract
5 tablespoons vanilla almond milk
ICE THE CAKE:
1. Place one cake layer at a time on a serving plate and top with peanut butter frosting. Stack cake layers one on top the other.
2. Place the final layer of cake on the top. Spread the peanut butter frosting on the top and sides of the cake. Serve immediately or refrigerate until ready to serve.
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xoxo,
Gretchen