You know those Dark Chocolate Peanut Butter Cups from Trader Joe’s? The ones that are bigger and richer and way more addicting than normal Reeses? This cake are those cup’s sexy, older, cooler roommate. You know the one. And although you might think he’s a total bad boy, being so deliciously dark and mysterious, he is actually full of wholesome, good things. Let’s be honest, you wouldn’t want a piece of that – you’d want the entire thing!
Peanut butter and chocolate happen to be perfect together all on their own, but they get better with a combinations of textures. They are intensely rich in this cake but are balanced out nicely from the cake’s fluffy texture. This is one super moist treat; it’s everything you want your chocolate cake to be. Including being piled with loads of peanut butter fudgy frosting!
This is a great “any time” cake. The friends I tested this on could hardly believe this was vegan AND sugar-free just by the looks of it alone! If you make this for family or friends, I promise no one will guess it’s healthy because it’s so rich and satisfying. It’s only filled with healthy ingredients but tastes good enough for all the typical celebrations. Even if you are not the biggest fan of dark chocolate, I’d double dare you to try it in combination with the peanut butter fudge icing and not fall completely in love.
Vegan Dark Chocolate Cake with Peanut Butter Fudge Frosting
2 1/2 cup White Spelt Flour
1 3/4 cups Coconut Sugar
1/3 cup Dark Cocoa Powder (or regular if you don’t love dark chocolate)
1 teaspoon Baking Powder
1 teaspoon Baking Soda
1 teaspoon Sea Salt
1 3/4 cup Cold Water
2 1/2 teaspoons Pure Vanilla Extract
1 teaspoon Natural Butter Extract
2/3 cup Neutral Oil
2 Tablespoons Distilled White Vinegar or Apple Cider Vinegar
Peanut Butter Fudge Frosting
2/3 cup Natural Salted Peanut Butter
3 Tablespoons Earth Balance Butter
2 teaspoons Vanilla
3 cups Coconut sugar, powdered
1/4 cup Flour of choice
3-6 Tablespoons Full Fat Coconut Cream (amount depends humidity and how firm or hard your peanut butter is)
Preheat the oven to 350 degrees and line 2 9-inch cake pans with parchment paper and lightly grease with cooking spray. Set aside.
Combine the flour, coconut sugar, cocoa powder, rising agents and salt in a bowl until thoroughly combined. Next, add the cold water, extracts, oil and vinegar. Mix until just combined. Pour into your prepared pan, and bake in the preheated oven for 25-30 minutes, until a toothpick inserted in center comes out clean. Allow to cool completely before frosting.
In a small bowl, combine the peanut butter, butter and vanilla. Beat to combine. Add the powdered coconut sugar and flour and beat until smooth. Add the coconut cream, 1 tablespoon at a time until the frosting is smooth and pliable. It will be thick and fudge like, but you can add enough cream to reach your desired consistency. Spread on cooled cakes. You may have a bit of leftover frosting, depending on how thick you like your cake to be iced. If you happen to have leftover frosting, this recipe is fantastic with natural graham crackers, apples, bananas or to sandwich in between these chocolate cookies.