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Chocolate Peanut Butter Cake

kept byClawdia

Servings: 1 8-inch cake


Chocolate Cake:
1 1/3 cups non-dairy milk (320ml)
1 tbsp apple cider vinegar
2 1/2 cups all-purpose flour (320g) or gluten-free flour*, if needed
1 tbsp soy flour (or cornstarch) optional
1 1/3 cups organic cane sugar (270g) or sub granulated sugar
3/4 cup cocoa powder (65g)
2 tsp baking powder
1 tsp baking soda
pinch of salt
2/3 cup melted coconut oil (160ml)
3/4 cup applesauce (180g) unsweetened
1 tbsp vanilla extract
1/2 cup strong brewed coffee (120ml) or sub more non-dairy milk

Peanut Butter Frosting:
2 cups non-dairy cream cheese (450g) softened
8 tbsp creamy peanut butter melted
1 cup powdered sugar (100g) sifted (or more to taste)
1 tsp vanilla extract

Chocolate Ganache:
4,5 oz Vegan dark Chocolate (120g) chopped
5 tbsp non-dairy milk or cream

1 cup Salted Peanuts



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