Vegan Chocolate Cake with Chocolate Peanut Butter Ganache
By 
| Prep Time | 10 |
| Cook Time | 50 |
| Servings |
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Ingredients
- 1 cup (125 g) wheat flour
- 1 cup (125 g) unbleached all purpose flour
- 1/2 cup (43 g) cocoa powder
- 1 1/2 tsp (1.5 tsp) baking soda
- 1 1/4 cup (150 g) powdered vegan sugar
- 1/2 (0.5 ) scant tsp salt
- 1 1/2 cups (366 ml) non dairy milk
- 1/3 cup (60 g) non dairy chocolate chips or bar
- 1/4 cup (1.98 oz) oil
- 1 tsp vinegar
- 1 1/2 tsp (1.5 tsp) vanilla extract
- 3 tbsp maple syrup
Ingredients
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Instructions
- Preheat the oven to 350 degrees F / 170ºc. In a bowl, whisk all the dry ingredients for the cake really well.
- In another bowl, heat 1 cup of nondairy milk and chocolate until just about hot (heat in the microwave or stovetop). Whisk until chocolate is melted. Add in the rest of the wet ingredients and 1/2 cup nondairy milk and mix in until smooth.
- Add the dry to the wet and mix to make a smooth batter.
- Transfer batter to two greased or parchment-lined 8-inch cake pans.
- Bake at 350 degrees F / 170ºc for 32 to 34 minutes. or until a toothpick from the center comes out clean. Do not overbake as the cakes can get crusty or dry.
- Let the cakes cool for 10 minutes then remove from the pan and cool on the rack completely before adding a glaze or ganache. Cover the cakes with a towel while it is cooling to prevent drying out. To shorten the cooling time, cover the cakes with a towel or parchment or a lid and place in the fridge for 15-20 minutes.