Remember those commercials? They were huge when I was a kid. They explored the magic that is the marriage of chocolate and peanut butter. To this day, anything with that particular flavor still evokes memories of sneaking peanut butter cups on halloween, after already eating more candy than my parents would allow in one sitting.
Despite the commercials, I found it hard to believe that the divinely-inspired union of peanut butter and chocolate was invented by some clumsy accident. They are so perfect together. It obviously was meant to be.
Now, as an adult, with vegan sensibilities, how do I celebrate this most joyous of all kitchen magic? How do I feed my inner sweet tooth? Follow along, and welcome to my world.
Chocolate-Peanut Butter Cake
Makes one 2-layer cake(8 inch)
Or one 9×13 inch cake
You Need:
1 Cup Peanut Butter
1/4 Cup canola oil
1/4 Cup maple syrup
2 Cups soymilk
2 teaspoons apple cider vinegar
2 teaspoons vanilla extract
1 Cup maple sugar or sucanat
3 Cups barley flour
1/2 Cup Plus two tablespoons cocoa powder
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon salt
Preheat your oven to 350 degrees. Lightly oil two 8in round cake pans, or one 9×13in cake pan, and set aside. Mix the peanut butter, oil, syrup, soymilk,vinegar, and vanilla in a medium bowl. Put the sugar in a separate bowl, and sift the flour, cocoa, baking soda and powder, and salt into the sugar. Whisk the wet ingredients into the dry until well mixed, making sure to scrape the sides down. Pour the batter into the prepared pans. Bake for twenty-five minutes, and rotate the pans a half turn. Bake for an additional five minutes, or until a knife comes out clean. Let cool for ten minutes, then remove from the pans and let cool completely. If making two rounds, use your favorite vegan crme or glaze in between the cakes, and as icing. I use a chocolate tofu crme(recipe follows)
For the Crme:
1 pound of firm tofu, blanched for five minutes in boiling water and processed in blender for one minute while warm.
2 cups dairy free dark chocolate chips, melted in a double boiler
1/2 Cup soymilk
2 Tablespoons of instant coffee substitute
1/8 teaspoon salt
1 Tablespoon vanilla
1 Tablespoon maple syrup
Add the melted chocolate, soymilk, coffee substitute, and salt to the processed tofu. Blend for another two minutes, then add the maple and vanilla. Make sure to scrape down the sides, and process briefly to mix. Refrigerate overnight. Bring to room temperature before using.
Enjoy this cake as it was meant to be enjoyed-by sharing it with your loved ones. Otherwise, you run the risk of eating it all yourself.
