I just had to share this with you even though it's not my own recipe. It's not only the best vegan cake I've ever made, but it's up there with the best cakes I've made, full stop.
Unlike other vegan cakes it doesn't contain a cupful of oil (I read the number of calories recently in a bottle of vegetable oil, and am still reeling). But it's still incredibly moist, so much so that you need to eat it with a fork rather than fingers, and really chocolatey. The peanut butter filling and topping are delish - even my husband loved this and he doesn't really like peanut butter. All together, it's a gooey cake that feels very indulgent - a real treat both for vegans and non-vegans alike.
I made this the day after my birthday as I had a couple of friends coming over to do a room escape game (which was brilliant by the way, I can't recommend them enough). One friend is vegan and I wanted to make a cake she could eat, so had a look online and found this recipe on Dora's Daily Dish - pop over and have a look.
The recipe was quite interesting - as I said a lot of the vegan cakes I've made use oil. This one uses melted vegan margarine, flax seed, almond milk and coffee.
It's really easy to make, you just mix the wet ingredients into the dry ingredients.
Here the cakes have just come out of the oven
The frosting unusually doesn't use icing sugar and is just peanut butter, vegan margarine and agave nectar. I spread half in the middle of the cake and the other half on the top.
A fairly simple, classic cake - the two layers were pretty deep, this is a good recipe in that sense - and in fact in every sense!
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