The Martin Cooking

Vegan Eggless Chocolate Cake Recipe With Chocolate Peanut Butter Frosting

this cake was really moist inside and the taste was rich and complex..Here I have frosted the cake with chocolate peanut butter frosting. This cake is good for any occasion.

        ” How to Make Moist and Soft Eggless Cake Recipe Using No Butter”

       Recipe Source : The Peaceful Palate Cookbook

     Ingredients:

     Chocolate Cake

• 1.5 All Purpose Flour
• 1 Cup of White Sugar
• 1/2 Tsp of Salt
• 1 Tsp of Baking Soda
• 1/4 Cup Unsweetened Cocoa Powder
• 1 and 1/2 Tsp of Vanilla Extract
• 1/3 Cup of Canola Oil or any Vegetable oil
• 1 Tbsp of Apple Cider Vinegar or White Distilled Vinegar
• 1 Cup of Water

       
             
     Chocolate Peanut Butter Frosting

• 1/4 Cup of Natural Peanut Butter
• 1/8 Cup of Unsweetened Cocoa Powder
• 1/4 Cup or more of Non Diary Milk (Soy Milk or Almond Milk)
• 1 Cup of Powdered Sugar
• Pinch of Salt
• 1/2 Tsp of Vanilla Extract

      To Garnish

• Hersheys Chocolate Shavings
• 3 Cherries
• 8 Roasted Almonds

         


   Method

• Preheat the oven to 350 degree F (180 degree C).

   For The Cake

• Lightly grease the 9 Inch baking pan with oil.
• In a mixing bowl, add the flour, sugar, salt, baking soda and cocoa powder, mix well with a fork until thoroughly combined.
• Create a well in the center of the dry ingredients and add the vanilla extact, oil,vinegar and water. mix until just combined.
• Pour this into the greased baking pan and bake it in the preheated oven for 30 mins, until a tooth prick inserted into center comes out clean.
• Cool on a wire rack. To remove the cake from the pan, run a sharp knife around the inside of the pan to loosen the cake. Cool completely before frosting.

   For the Frosting

• In a bowl, combine together the peanut butter and cocoa. Add the milk and whisk it. Add the powdered sugar, salt and vanilla, mix well. Add a little more milk at a time to get spreading consistency.

   Storing

• Store the cake in an airtight container for 2-3 days outside or in the refrigerator.

                         
   Tips

• The recipe calls for 3/4 cup of sugar, but I felt it needs little more sugar. So I gave 1 cup of sugar in the ingredient list.
• You can also bake it muffin pan or bundt cake pan.
• If you don’t want vegan version, add 1/2 cup of water and 1/2 cup of milk.
• You can frost the cake, with any frosting of your choice like butter cream frosting or cashew cream or cream cheese frosting.