peanut butter cake {vegan}

January 30, 2018/

I’ve had my eye on this one for a while.

First of all, anything that Molly Yeh does is pretty much guaranteed to be delicious (remember these and these?).

Second, the idea of a peanut butter cake – without chocolate – was immensely appealing to me.

And finally? The simplicity of a cake that can come together quickly – with ingredients I always have on-hand – will always win me over.

I was all set to make it when I noticed that the only non-vegan ingredients were one egg and some buttermilk. I’ve successfully substituted almond milk and apple cider vinegar for buttermilk in the past (remember these and these?). And I had a feeling that my Neat Egg would work beautifully too.

I’m always willing to experiment and take risks when the recipe is not overly labor intensive – so I went for it.

Super successful, guys.

This cake was simple, delicious and a little different. And perfect for almost any occasion, needing only a dusting of confectioner’s sugar (though a dollop of whipped cream wouldn’t be bad either. or ice cream.).

I’d love to try it next time using a cup-for-cup GF flour – if you do let me know how it turns out!

What’s your favorite “quick and easy” cake?

Peanut Butter Cake {Vegan} ** see Note, below**
lightly adapted from Molly Yeh, via Food52

1/2 cup almond milk (or any non-dairy milk of your choice)
1/2 teaspoon apple cider vinegar
1 cup sugar
1/2 cup creamy peanut butter
1 vegan egg (I use The Neat Egg)
1/4 cup grapeseed oil
6 tablespoons water
1 teaspoon vanilla
1 cup flour
3/4 teaspoon each baking powder, baking soda, kosher salt

confectioner’s sugar, for dusting

Pre-heat the oven to 350 degrees; grease an 8″ x 8″ baking dish or line with parchment. Whisk the almond milk and vinegar; set aside.

Beat the sugar and peanut butter till fluffy. Add the egg, oil, water, vanilla and “buttermilk”; beat till smooth.

Add the flour, baking powder, baking soda and salt and beat till combined. Transfer batter to your prepared baking dish and bake till a tester comes clean, about 30 minutes. Cool in pan on a wire rack for 10 minutes, then remove from pan to cool completely.

Serve dusted with confectioner’s sugar if desired.

**Note: If you prefer to make this cake using the traditional recipe, simply swap the almond milk and vinegar for 1/2 cup of regular buttermilk, and the vegan egg for a regular egg.

(print this recipe)

This delicious recipe brought to you by Sheri Silver
https://sherisilver.com/2018/01/30/peanut-butter-cake-vegan/

More vegan recipes can be found on my Pinterest board!