Peanut Butter Chocolate Dream Cake (VEGAN)

I found this recipe in a great cookbook, “Have your cake and vegan too” by Kris Holechek.  My cakes did not rise very much and next time I will probably double the cake ingredients to compensate, but it was very delicious.



  • 1 1/2 cups all-purpose flour
  • 1/4 cup bak­ing cocoa, sifted (Dutch pressed pre­ferred)
  • 1 cup sugar
  • 1 teas. bak­ing pow­der
  • 1/4 teas. salt
  • 1 cup milk of choice, room tem­per­a­ture
  • 1/4 teas. vine­gar
  • 1/4 cup choco­late chips, melted
  • 1/4 cup oil
  • 1 teas. vanilla

PB Fill­ing:

  • 1/3 cup peanut but­ter
  • 2 tbsp. mar­garine, room tem­per­a­ture
  • 1 cup pow­dered sugar
  • 1 teas. milk of choice (if needed)

Ganache Top­ping:

  • 1/3 cup choco­late chips or chopped choco­late
  • 1 tbsp. mar­garine
  • 2 tbsp. milk of choice
  • 1 tbsp. peanut butter

Pre­heat oven to 350. Grease and flour 2 8-inch bak­ing pans and line bot­toms with parch­ment rounds.

In a small bowl, com­bine the flour, cocoa, sugar, bak­ing pow­der, and salt. In a large bowl com­bine the milk and vine­gar and let sit. Add the melted choco­late, oil and vanilla, whisk­ing well. In two batches, incor­po­rate the dry ingre­di­ents into the wet ingre­di­ents, blend­ing until just mixed.

Divide bat­ter into pre­pared pans and spread evenly. Bake for 25–28 min­utes or until a tooth­pick comes out clean. Remove from oven and let cool on cool­ing racks for 15 min­utes before invert­ing and let­ting cool on racks.

To make the fill­ing, in a medium bowl com­bine the peanut but­ter and mar­garine using elec­tric hand­mix­ers. Add pow­dered sugar in batches until fill­ing is sweet­ened to your desire. Add milk, if needed, to make mix­ture spreadable.

Wait until you are almost ready to assem­ble before mak­ing the ganache. Place all ganache ingre­di­ents in a small saucepan and cook over low-medium heat, stir­ring often, until melted. Remove from heat and let cool.

To assem­ble: place the bot­tom layer of cake on your serv­ing plat­ter. Level the top of it, if nec­es­sary. Spread on the peanut but­ter fill­ing and top with the top layer of cake. Care­fully spread on the ganache and let set for about 30 min­utes before serving.

Store left­over cake (if you are so lucky!) in a cov­ered container.



3 Comments Add yours

  1. toxicvegan says:

    You have saved our lives almost!! My daughter asked me to get all the ingredients for this cake but has misplaced the cookbook (apparently somebody must have snuck into her room in the night & moved it!!!!!!) so she was devastated until I found this on google – thank you 🙂

    Bizarrely – I’m making corn fritters tonight and that’s the next link!!! It’s a sign – I’d better follow you 🙂

    1. thinkeatlive says:

      Thanks for following us! =)

      1. toxicvegan says:

        Thank you for the recipe save 🙂 and the follow back !

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s