Vegan Choc Peanut Butter Crazy Cake

Name: Vegan Choc Peanut Butter Crazy Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6
Ingredients: 180 g all purpose Flour; 20 g Cocoa powder; 150 g Gipfelhirsch Bio Raw Cane Sugar; 6 g baking soda; 4 g Gipfelhirsch coarse sea salt; 5 g white vinegar; 5 g Vanilla extract; 40 g vegetable oil; 200 ml water; 100 g coconut milk (only the solid bits); 14 g creamy peanut butter; 4 g Gipfelhirsch coarse sea salt; 10 g Gipfelhirsch Bio Raw Cane Sugar

March 30, 2022 Matthias Hirsch

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@gipfelhirsch [Gipfelhirsch] Vegan Chocolate Peanutbutter Crazy Cake. Full recipe on our blog. Link in Bio #recipe #baking #vegan #veganuary ♬ FEEL GOOD - Simen Andreas Knudsen

Matthias

Matthias ist der Gründer von Gipfelhirsch und verpackt seit 2021 intensiven Geschmack mit Humor und einem vollen Label Wissen zusammen in alles was gut schmecken soll.

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Vegan Choc Peanut Butter Crazy Cake

Who doesn’t absolutely love a moist, gooey and velvety slice of chocolate cake? If you’re drooling at the mere thought of it, we got you covered! Perfectly on time for the International Chocolate Cake day (27th of January), we present to you our newest Gipfelhirsch recipe, whilst launching ‘die Gerücheküche’ – our new blog platform on the website.

Servings: 6

Keywords: Vegan, Chocolate Cake, Crazy Cake, Vegetarian, Peanut Butter

Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins

Ingredients

Instructions

Ingredients

For the cake

180 g all purpose Flour
20 g Cocoa powder
150 g Gipfelhirsch Bio Raw Cane Sugar
6 g baking soda
4 g Gipfelhirsch coarse sea salt
5 g white vinegar
5 g Vanilla extract
40 g vegetable oil
200 ml water

For the Peanut Butter Mousse

100 g coconut milk (only the solid bits)
14 g creamy peanut butter
4 g Gipfelhirsch coarse sea salt
10 g Gipfelhirsch Bio Raw Cane Sugar

Instructions

Preheat the oven to 180°C (convection).
Mix the dry ingredients of for the cake in a bowl and add all wet ingredients. Mix well for 3 minutes. Oil a small cake or casserole dish and pour the cake mixture into it. Bake for 30-35 minutes and insert a toothpick – If it comes out clean, you’re done. Let the cake cool to room temperature.
Whilst you are baking, you can prepare the peanut butter mousse. For this, scoop out the hard bits off the coconut milk from a can. To make this easier you can refrigerate the can over night. Add all ingredients to a bowl and mix them together with a spatula or mixer. Add more peanut butter if you want more of a nut taste. Cool the mousse to let it firm up slightly.
Spread the peanut butter mousse onto the cooled cake. Serve immediately or keep covered in the fridge.
Enjoy!

Notes

A bit of history – Vegan Choc Peanut Crazy Cake

A vintage, Depression era cake, also known as Wacky Cake, Depression Cake, Poor Man’s Cake, War Cake and more. A super moist chocolate cake topped with a fluffy peanut butter frosting, sure to cure that chocolate peanut butter craving! Best of all, it’s budget friendly, made with everyday items found in the kitchen. This is also a fun activity to do with kids! And best of all: it is completely vegan – Perfect for full time vegans or Veganuary. Let’s go full out on a blast!

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Vegan Choc Peanut Butter Crazy Cake