As I mentioned on the previous page you may actually think this is cake is more of a chocolate peanut butter bread. It has a great texture that is just perfect with a nice cold glass of your favorite non-dairy milk.
You can upgrade this cake if you like with a big dollop of vegan ice cream on top. It is perfect for that. Or perhaps you’d rather go the vegan whipped cream route. Either way you go this is a delicious recipe you will make again and again.
Peanut Butter Chocolate Layer Cake
Dry Cake Ingredients
1 C. white whole wheat flour
1/2 C. all purpose flour
1/4 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon baking soda
Wet Cake Ingredients:
1 C. Almond Milk (or non dairy milk of your choice)
2/3 C Vegan Sugar (Coconut Sugar is best!)
1 teaspoon vanilla extract
1/4 C olive oil
1 tablespoon flax powder
2 1/2 tablespoon cocoa powder
3 tablespoons smooth peanut butter
optional: chopped walnuts or vegan mini chocolate chips
Note: you can use any smooth nut or seed butter that you prefer instead of peanut butter
Peanut Butter Chocolate Layer Cake Instructions
Preheat the oven to 350F.
Whisk All Dry Ingredients in a bowl
Mix milk, sugar, vanilla, oil and flax in another bowl until sugar disolves
Add dry to wet and mix until just about combined.
Move half of the batter to the second bowl.
Add cocoa powder to one bowl and mix.
Fold In 2 tbsp chocolate chips or nuts now if you are using them
Soften the nut butter on stove top or microwave, then add to the other bowl. Mix to combine.
Grease a medium loaf pan.
Pour your batter in layers, first chocolate bowl, then peanut butter bowl, then chocolate etc
Spread with spatula each time to make sure it’s nice and even. About 2 layers of each is right.
Add or chocolate chips or nuts on top before baking if you like
Bake for 45 minutes or until toothpick comes out clean.
Allow to cool for 10 minutes before slicing. Enjoy!
