This Vegan Chocolate Cake With Peanut Butter & Chocolate Glaze is rich and decadent – a chocolate lover’s delight. I melted some creamy peanut butter and nondairy chocolate for a glaze. This cake is full of flavor and it has a moist texture
Vegan Chocolate Cake with Peanut Butter & Chocolate Glaze
2 Cups of organic sugar
1/2 Cup of Double Dutch Dark Cocoa
2 Teaspoons of baking soda
1 1/2 Cups of hot water
3/4 Cup of vegetable oil
2 Tablespoons of distilled white vinegar
1 Tablespoon of instant coffee granules
2 Tablespoon of vanilla extract
1/4 Cup of chopped walnuts
Peanut Butter Glaze:
1/4 Cup of creamy peanut butter
1 Tablespoon of coconut oil, (optional, if the texture is not creamy enough)
1 to 1//2 Cup of nondairy dark chocolate chips
1 Tablespoon of coconut oil
-Preheat oven to 350F with the rack in the center. Spray and flour a bundt pan while making sure you get all the nooks and corners.
-Sift all the dry ingredients except the sugar in a large bowl then whisk in the sugar. Don’t add the instant coffee.
-Mix the wet ingredients, hot water, oil, vinegar, instant coffee and vanilla in a large measuring cup.
-Add the wet ingredients to the dry, mix together with a rubber spoon spatula or a hand whisk until combined.
-Pour batter into the well greased and floured bundt pan, or divide batter between pans.
-Bake until a toothpick comes out clean, 35-45 minutes. Let the cake cool in the pan for 10 minutes. Run a knife or skewer around the edges to loosen the cake and also around the center of the Bundt pan. Invert on a wire rack then pop it out immediately. Let the cake cool completely, then prepare peanut butter and chocolate glaze.
-In a double boiler melt chocolate chips and coconut oil, stir until smooth and creamy for about 5 minutes. Then in a separate saucepan add the peanut ingredients then combine on low heat then stir until smooth. Drizzle or spoon chocolate and peanut butter onto a cooled cake and sprinkle with chopped walnuts. Enjoy!