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Because there are no such a thing as too many cake recipes, today I bring to you another one that is simply irresistible!
Chocolate and peanuts, that classic and unparalleled combination. That combination that always makes us wanting more, that hypnotizes us and literally leaves us as hostage!
Apparently, the boom of the combination of these two flavors took place around the 1920s, when an employee of The Hershey Company, named Reese, first created the famous Peanut Butter Cup, which are nothing more than small chocolate “cups” filled with peanut butter. Anyone who doesn’t know the famous Reese’s is out of this world!
And so this huge hype around peanut butter and chocolate began.
Speaking about cakes again, when I imagine a chocolate and peanut butter cake I imagine a very scandalous cake, moist, intense, perfectly sweet , can you feel it?
Modesty aside, but this recipe is all that and more!
EASY | MOIST | FLUFFY | IRRESISTIBLE | CHOCOLATY | WITH HIGH PROTEIN FILLING | PERFECT FOR PARTIES
Seriously, you really need to make this cake happen in your lives! IT’S TRULY DELICIOUS! Literally, a cake to make you lick your fingers.
Layered cakes tend to scare people who are not very comfortable in the kitchen, but fear not, because in this case everything is quite simple. It’s newbie-proof!
First of all, you have to make the cake. A simple chocolate cake, made with just 8 simple ingredients, that goes in the oven at 180ºC and is ready in about 45 minutes.
While we have the cake in the oven, we prepare the filling. A very special filling, because in addition to being without refined sugars, it is also a protein filling! We can even lick the spatula after the workout.
Made with silken tofu, maple syrup and peanut butter, it’s a light, creamy and delicious filling! To make the filling, just place the 3 ingredients in a food processor and grind until it forms a smooth and silky cream. Put it in a bowl and take it to the fridge to gain more body and firmness.
As I’m one of those people who loves the contrast between creamy and crunchy, of course the crunchy detail in this filling couldn’t be missing. In addition to the tofu and peanut cream, I also added Bett’r’s Granola Protein. A granola made with peanuts and cocoa, low in sugars and enriched with pea and fava protein. This granola is a little wonder, and it pairs beautifully with this cake!
I advise you to make the cake and filling the day before, and only cut, fill and cover it on the next day, with the cake and filling properly cooled. This will make the whole process a lot easier.
So let’s get to know all the ingredients needed to make this one that will for sure be one of your favorite cakes ever!
CAKE
2 cups whole spelt flour
1 cup yellow sugar
2/4 cup raw cocoa powder
2 tsp of baking soda
1 pinch of salt
1 cup and 1/2 unsweetened soy milk
1 tbsp apple cider vinegar
1/2 cup of olive oil
FILLING
1 package of silken tofu (300gr)
1/2 cup creamy peanut butter
1/3 cup maple syrup
CAKE
2 cups whole spelt flour
1 cup yellow sugar
2/4 cup raw cocoa powder
2 tsp of baking soda
1 pinch of salt
1 cup and 1/2 unsweetened soy milk
1 tbsp apple cider vinegar
1/2 cup of olive oil
FILLING
1 package of silken tofu (300gr)
1/2 cup creamy peanut butter
1/3 cup maple syrup
1- Preheat the oven to 180 °C.
2- Place all the cake dry ingredients in a bowl, sieve all of them preferably, and stir with a whisk.
3- On another bowl put the soy milk and the vinegar and stir with the whisk until create a foam on the surface. Then add the olive oil and stir well to make it homogeneous.
4- Mix the wet and dry ingredients and stir well with the whisk. Once all the ingredients are well incorporated, stop stirring to prevent the dough from resulting in a heavy cake.
5- Place the cake dough in a 18cm round baking tray previously lined with parchment paper, and take it to the oven for about 45 minutes, or until you stick the toothpick comes out clean.
6- Remove from the oven and let it cool down for about 5 minutes before unmolding.
7- Let the cake cool completely before cut it for fill.
8- While the cake is in the oven, make the filling, placing the 3 ingredients in a food processor and grind until you get a smooth and silky cream. Put it in a bowl and take it to the fridge to gain more body and firmness.
9- When the cake and the filling are properly cooled, that means, completely cold, cut the cake into 4 thin layers with the help of a long, sharp knife.
10- Place the first layer of cake on the surface on which you intend to serve it (plate, base, platter, etc…), and cover this layer of cake with a generous layer of the filling. Then on top of that layer, add another layer of roughly chopped granola.
11- Repeat the process until the cake layers are finished. On top of the cake apply a generous layer of filling and finish with chopped granola. You may or may not spatulate the sides of the cake, this step is completely optional.
12- If you don’t serve it immediately, put it in the fridge.
1- Preheat the oven to 180 °C.
2- Place all the cake dry ingredients in a bowl, sieve all of them preferably, and stir with a whisk.
3- On another bowl put the soy milk and the vinegar and stir with the whisk until create a foam on the surface. Then add the olive oil and stir well to make it homogeneous.
4- Mix the wet and dry ingredients and stir well with the whisk. Once all the ingredients are well incorporated, stop stirring to prevent the dough from resulting in a heavy cake.
5- Place the cake dough in a 18cm round baking tray previously lined with parchment paper, and take it to the oven for about 45 minutes, or until you stick the toothpick comes out clean.
6- Remove from the oven and let it cool down for about 5 minutes before unmolding.
7- Let the cake cool completely before cut it for fill.
8- While the cake is in the oven, make the filling, placing the 3 ingredients in a food processor and grind until you get a smooth and silky cream. Put it in a bowl and take it to the fridge to gain more body and firmness.
9- When the cake and the filling are properly cooled, that means, completely cold, cut the cake into 4 thin layers with the help of a long, sharp knife.
10- Place the first layer of cake on the surface on which you intend to serve it (plate, base, platter, etc…), and cover this layer of cake with a generous layer of the filling. Then on top of that layer, add another layer of roughly chopped granola.
11- Repeat the process until the cake layers are finished. On top of the cake apply a generous layer of filling and finish with chopped granola. You may or may not spatulate the sides of the cake, this step is completely optional.
12- If you don’t serve it immediately, put it in the fridge.
*This recipe was supported by Pronatural.com.pt
*You can find Bett´r Granola Protein in the Pronatural online store with 10% discount when using the code TAVG
*You can substitute whole spelt flour for whole wheat flour.
*You can replace maple syrup with any other liquid sweetener.
*This recipe was supported by Pronatural.com.pt
*You can find Bett´r Granola Protein in the Pronatural online store with 10% discount when using the code TAVG
*You can substitute whole spelt flour for whole wheat flour.
*You can replace maple syrup with any other liquid sweetener.
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Tag @things_about_a_vegan_girl on instagram and hashtag it #thingsaboutavegangirl so we can see all the masterpiece you made!!!
Tag @things_about_a_vegan_girl on instagram and hashtag it #thingsaboutavegangirl so we can see all the masterpiece you made!!!