Vegan Peanut Butter Cake with Chocolate Peanut Butter Buttercream and a Walnut-Almond Crumble
For the Peanut Butter Cake:
1 cup applesauce
1/4 cup canola oil or olive oil
1 cup creamy peanut butter
1 cup raw sugar
2 cups whole wheat flour, divided
1/2 tsp salt
2 T light vanilla soymilk
1 1/2 cups all purpose flour
2 tsp baking soda
6 T potato starch
For the Chocolate Peanut Butter Buttercream:
2 cups creamy peanut butter
Confectioners sugar "to taste"
Vanilla Soymilk, as needed (probably approx 2 T, depending on the
moisture in the air)
Cocoa powder to taste
For the Walnut-Almond Crumble:
1 cup ground walnuts
1/2 cup ground almonds (I usually just pulse whole nuts in the
food processor until they're ground - so much more economical than
purchasing already ground nuts)
1/4 cup raw sugar
1/2 tsp cinnamon
1/4 tsp allspice
~ Let's start with the cake... Preheat the oven to 325 degrees F,
and coat a 9X11" baking pan with cooking spray.
~ In the food processor, blend the applesauce, canola oil, and
banana until nice and foamy.
~ Add the peanut butter, raw sugar, 1 cup whole wheat flour,
salt, and vanilla soymilk to the food processor, and whir again
until well combined.
~ Add the remaining 1 cup whole wheat flour, the all purpose
flour, the baking soda, and the potato starch, and blend again in
the food processor until you have a smooth batter.
~ Pour the batter into the cake pan, and bake for approx 40
minutes - until the top of the cake is golden and a toothpick
inserted in the center comes out clean.
~ Let the cake cool in the pan (strange, I know), then, once it's
cooled, flip the cake out of the pan, slice in half horizontally to
make too layers, and you're ready for the frosting!
~ To make the frosting, beat the peanut butter with an electric
mixer while adding confectioners sugar and little bits of vanilla
soymilk (I add around a T of vanilla soymilk at a time while
scooping in big spoonfuls of the confectioners sugar) until the
desired thickness and fluffiness is achieved. The amounts of
confectioners sugar and soymilk added can vary quite a bit depending
on the brand of peanut butter you're using, how humid your
geographical location can be, and your personal tastes in frosting.
Once you've achieved the frosting texture you fancy, add cocoa
powder to taste, depending on how much chocolatey-ness you desire.
This is quite the personalized frosting! :-) After you've concocted
the ideal frosting, spread it generously between the two layers of
the cake, and across the top and sides of the cake.
~To make the crumble, fold together the nuts and all remaining
ingredients until well combined. Sprinkle the crumble merrily across
the top of the cake!.
Your question and comments are welcome