Vegan recipes

Recipe: Peanut butter brownie cake

It’s January which means many people are focused on losing weight and eating healthy food. I happen to eat healthy all year long and I don’t believe in New Year’s resolutions, so I decided to put a nice, sugary cake on my blog today. It’s delicious – ask my colleagues who tried it yesterday! – and not particularly healthy. But you can still feel good about eating it, since it’s vegan and did I say delicious? Scroll down for the recipe!


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Recipe: Peanut butter brownie cake
Course Dessert
Cuisine Vegan
Cook Time 80 mins
Servings
cake
Ingredients
For the cake:
For the frosting:
Course Dessert
Cuisine Vegan
Cook Time 80 mins
Servings
cake
Ingredients
For the cake:
For the frosting:
Instructions
To make the cake:
  1. Preheat the oven to 180 degrees Celsius
  2. Add all wet ingredients to your food processor and blend until you have a smooth mixture.
  3. In a large bowl, sift the flour, cacao powder and baking soda and add to the wet mixture in your food processor. Blend until the mixture is smooth again and chocolatey-coloured.
  4. Add the chopped dark chocolate and mix well.
  5. Pour the batter into a lightly greased cake tin or springform pan and spread evenly. Put in the oven for about 80 minutes, until a toothpick comes out clean. Leave to cool and put in the fridge while you make the frosting.
To make the frosting:
  1. Melt the coconut oil in your microwave or a small saucepan on the stove (low heat). If your pure peanut butter is hard (sometimes it is) just add it to the pan so it can melt a little.
  2. Add all ingredients to your food processor and blend until your have a smooth mixture.
  3. Put the frosting in the fridge for about 30 minutes so it hardens a bit.
  4. Now for the messy part: add the frosting to a piping bag using a large spoon. You probably won't use all the frosting, so don't worry if you spill a bit.
  5. Take your cake base out of the fridge and use your piping bag to make a number of small 'rosettes' on your cake. Simply start on the edge of the cake and carefully press the frosting out of the bag. Twist to create a swirl, then put straight up. Repeat this process for as many 'rosettes' as you want.
  6. Now put the cake back in the fridge for about 20 minutes so the frosting can harden. Serve at room temperature though, because that's when it tastes best! Garnish with chopped peanuts and extra chopped chocolate if you like. Enjoy!
Recipe Notes
  1. It's best to make the cake (the brownie base) the day before you make the frosting so the cake has some time to cool. Don't attempt to add frosting to warm cake, because it will melt right off.
  2. I tested this recipe with 75 grams of agave syrup and it was sweet enough for me. Feel free to add more though!
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