Chocolate Mocha & Peanut Butter Yellow Cake Vegan RecipeMMMMMM, who can resist a piece of cake? Who can resist the delicious combo of chocolate and peanut butter?  Now imagine combining all 3 in a decadent but not to rich cake! Perfect for all sorts of celebrations or just baking up on a lazy Sunday afternoon ; ) And it’s easy to make gluten free as well by using gluten free flour!

Classic Yellow Cake

  • 1 cup vegan butter
  • 2 1/2 cups white sugar
  • 3 egg replacers
  • 1 1/2 teaspoons vanilla extract
  • 2 1/2 cups vegan buttermilk (1 cup plain soy milk with 1 teaspoon of apple cider or coconut water vinegar, set aside to curdle for at least 15 minutes)
  • 3 3/4 cups all-purpose flour
  • 2 1/4 teaspoons baking powder
  • 2 1/2 teaspoons baking soda

Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9×13 inch pans. Sift together the flour, baking powder and baking soda. Set aside.
In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg replacers one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated. Pour batter into prepared pans.

Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Chocolate Mocha Buttercream

  • 1/2 cup solid vegetable shortening (Earth Balance shortening is good)
  • 1/2 cup (1 stick) vegan butter, softened
  • 3/4 cup cocoa or three 1 oz. vegan unsweetened chocolate squares, melted
  • 1 teaspoon vanilla extract
  • 4 cups sifted confectioners’ sugar (approximately 1 lb.)
  • 3-4 tablespoons cold brewed strong coffee

Stiff Consistency: In large bowl, cream shortening and butter with electric mixer. Add cocoa and vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.

Peanut Buttercream Icing

  • 1/3 cup solid vegetable shortening (Earth Balance shortening is good)
  • 1/3 cup vegan butter
  • 3/4 cup peanut butter
  • 1 teaspoon vanilla extract
  • 4 cups (approx. 1 lb.) confectioners’ sugar, sifted
  • 4-6 tablespoons soy milk

Cream shortening and butter with electric mixer. Add peanut butter and vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk, one tablespoon at a time, and beat at medium speed until light and fluffy.

Keep icing covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Re-whip before using.

To make the cake:

Once your cakes have cooled, level them and brush any excess crumbs away. Ice the top of your bottom layer with a generous amount of the peanut buttercream icing. Stack the next layer of cake on top and ice generously with the mocha chocolate buttercream icing, making sure to cover all sides well.

Slice and enjoy!

1 comment

  1. Pingback: Best Vegan Pumpkin Pie Blog

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