The Best Vegan Birthday Cake | Chocolate & Peanut Butter

This recipe is the Best Vegan Birthday cake ever!

Chocolate and Peanut Butter amazing combination. Heavenly moist, creamy, filled with delicious peanut buttercream, and topped with a layer of dark chocolate! Its any chocolate lover’s dream cake.

This Vegan Birthday Cake with Chocolate and Peanut Butter flavor, is covered does not include any eggs or dairy products. Yet the taste is incredible for a children’s or adult's birthday party. Do you think that it is way too chocolaty? Not at all! This cake is not overly sweet at all. The combination of chocolate, salt, and peanut butter make the cake to have the perfect balance of chocolaty sweetness!

Who does not love Chocolate cakes?

Have you ever tried Chocolate and Peanut butter together in a cake? I assure you that tastes amazing!!! I am a HUGE fan of chocolate cake desserts.

The combination of the cake, the filling, and the chocolate topping melts heavenly in your mouth!

Tip: If you don’t like peanut butter or would rather not add it then just replace it with any filling you wish, such as a chocolate one, same as the ganache topping. This will give you a delicious, intense chocolate flavored cake. I’ve tried it both ways and they are both as equally delicious.

How To Make A Vegan Birthday Cake with Chocolate and Peanut Butter – Step By Step

1. Gather all your ingredients for the cake.

2. Gather all the ingredients for the ganache and filling. Apart from almond milk, you can use any other plant milk you wish.

3. Put together the dry ingredients (flour, cocoa, baking powder, soda, vanilla powder, sugar and salt) in a large bowl. Whisk once more to mix and aerate the ingredients. Put aside and prepare the wet ingredients.

4. Gather the wet ingredients (water, orange juice, chocolate, oil, almond milk, and vinegar) in a bowl and mix well.

5. Add the wet ingredients into the dry ones. Mix well until it's creamy. Please note that for the vegan cakes it's important to mix very fast in order to develop gluten.

6. Place the mix in the pan, tap it a little bit on the counter, to let the cake's air bubbles release and the cake mix to spread evenly. Put it in the oven.

7. Once your cake is ready, let it rest out of the oven for 5 minutes. If your cake has risen much in the centre, I personally press slowly with my fingers until the texture is evenly spread.

8. Turn it upside down.

9. Remove the parchment paper. Leave it completely to cool and cut in half.

Ganache for the Vegan Birthday Cake

1. For the Ganache, heat the sugar with the milk and peanut butter and stir.

2. Gather together the pan mix and the pieces of chocolate.

3. Pour the pan mixture over the chocolate and mix.

4. Mix it well. Place the half ganache portion on the fridge to get thicken (For the chocolate layer on the middle). Leave the rest out of the fridge (For the top layer).

Tip: Adding a pinch of sea salt flakes really brings out the chocolate flavour and makes it extra delicious.

Assembly of the Vegan Birthday Cake

1. Put a layer of your cake in a cake stand and spread the ganache from the fridge.

2. It's better to use a spatula as you see in the picture below, believe me, it's the best!

3. Place the top cake layer In order not to spread the ganache all over the place, it's better to use a pan to avoid any inconvenience.

1. For the top ganache layer use the one out of the fridge. Pour it over the whole cake. You start the pouring of the cream from the center and it will slowly spread to the edges.

5. Decorate as per your preference. I recently like to decorate my cakes with fresh flowers and when I cut the cake, to sprinkle powdered sugar around the dish.

Tell me, can you resist to such a Chocolate view???

Or this one? I CAN NOT!

Tips!

• Before you put the cream on the bottom cake, sprinkle with a little water, so the cream spread easier.
• Before you put the cream on the top cake, put the cake on a rack and the rack on a baking tray, so you will not spread the ganache all over the place.
• The Ganache from the fridge will be less "runny". For the top ganache layer, do not place it on the fridge. Also, you are free to reheat it a little bit.
• Add the WET ingredients into the DRY ones. Mix well until it's creamy. Please note that for the vegan cakes it's important to mix very fast in order to develop gluten.

More Chocolate Dessert Recipes To Try;

1. Vegan and Gluten-Free Chocolate Truffles,
2. Chocolate / Coffee Cheesecake, No Bake.
3. Vegan Mousse with Chocolate and Avocado

The Ganache was inspired by Vegan Richa

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📖 Recipe

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5 from 1 vote

Peanut Butter Chocolate cake, Vegan

Chocolate and Peanut Butter amazing combination. Heavenly moist, creamy, filled with delicious peanut butter cream and topped with a layer of dark chocolate! Its any chocolate lover’s dream cake. Its any chocolate lover’s dream cake.

Course Breakfast, Dessert

Cuisine American

Keyword Birthday, cake, Chickpeasrecipesvegan, chocolate, delicious, moist, peanutbutter

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Total Time 1 hour hour

Servings 12

Calories 225kcal

Author Pinelop Kyriazi

Ingredients

For the cake

• 2 cups all-purpose flour
• 2/4 cup coconut sugar or brown one
• ⅔ cup cocoa powder
• 2 teaspoon baking powder
• 2 teaspoon baking soda
• 2 teaspoon vanilla powder
• 3 teaspoon black chocolate flakes
• 1 teaspoon sea salt
• 2/4 vegetable oil
• 1.5 cup almond milk unsweetened
• ½ cup water
• ½ orange juice
• 2 teaspoon apple cider vinegar

For the Ganache

• ¼ cup powdered sugar
• 1 cup almond milk
• 1 tablespoon vanilla
• 180 grams black chocolate pieces
• 2/4 peanut butter soft

US - Metric

Instructions

For the cake

• Preheat the oven into 180 degrees.
• Put together the dry ingredients (flour, cocoa, baking powder, soda, vanilla powder, sugar and salt) in a large bowl. Whisk to mix and aerate the ingredients. Put aside and prepare the wet ingredients. Add the wet ingredients (water, orange juice, chocolate, oil, almond milk and vinegar) in a bowl and mix well.
• Add the wet ingredients into the dry ones. Mix well until it's creamy. Please note that for the vegan cakes it's important to mix very fast in order to develop gluten.
• Put parchment paper in a pan, spread oil and sprinkle some flour. Add the cake mixture immediately, tap it on the counter to release the air bubbles and put in the oven on the middle rack.
• Bake for 30-45 minutes, test with a clean knife and if it's ready, remove from the oven. (If the knife comes out clean your cake it's ready).
• Let it cool for 5 minutes and then run a thin knife around the cake to release the cake. Place a big plate over it and turn upside down. Remove the paper, flip again and let it cool completely. When it's ready to wrap it very well with a clean film to keep it moist and place it in the fridge for 30 minutes.

For the Ganache

• Cut the chocolate into small pieces and put it in a bowl. Put the almond milk with the sugar and the peanut butter in a pan and heat over medium heat. Pour over the chocolate pieces and let it rest for 5 minutes covered. Then add the vanilla and mix well. Let it cool. Keep the half portion out of the fridge and the other half in the fridge to get thick.

For the Assembly

• Remove the cake from the fridge and cut it horizontally into two pieces. Put the bottom layer on a serving stand or plate and place the thick layer of the Ganache. Place the second cake layer on the top and add the layer of the less dense ganache, make sure you cover the sides with a small knife if you wish.
• Refrigerate for half hour. Decorate as you wish.

Notes

 

• Before you put the cream on bottom cake, sprinkle with a little water, so the cream spread easier.
• Before you put the cream on the top cake, put the cake on a rack and the rack on a baking tray, so you will not spread the ganache all over the place.
• The Ganache from the fridge will be less "runny". For the top ganache layer, do not place it on the fridge. Also, you are free to reheat it a little bit. 
• Add the WET ingredients into the DRY ones. Mix well until it's creamy. Please note that for the vegan cakes it's important to mix very fast in order to develop gluten.

 

Nutrition

Calories: 225kcal | Carbohydrates: 36g | Protein: 4g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 1mg | Sodium: 489mg | Potassium: 276mg | Fiber: 4g | Sugar: 13g | Vitamin A: 15IU | Vitamin C: 1.2mg | Calcium: 117mg | Iron: 2.7mg

Are you planning to make this Recipe?  I LOVE to see your creations. Please take a photo and tag @MANINIOPK om Instagram with the hashtag #MANINIOPK.