We're halfway through Vegan MoFo, and still going strong! Have you found something deliciously new this month?
Before I forget, please, please, pretty please go to this link and VOTE for my blog in the Circle of Moms Top 25 Food Allergy Moms blog contest! No registration required -- just a click! Remember, you can vote once EVERY 24 hours. The contest is winding down, and as a late nomination, I could use some help getting into the Top 25. Thank you!
Princess came home for her birthday weekend. I couldn't be more proud of that young lady... She's anxiously waiting to hear back on her applications to vet school, working, finishing her senior year at university with a major in Wildlife Ecology. It's a marvel to me that I had a hand in producing this amazing human being!
Anyway, for her 22nd birthday, I asked her what kind of cake she wanted. "Chocolate!" she said, which wasn't a big surprise. That girl loves her chocolate. Who doesn't?! "And," she added, "could you make that peanut butter cream frosting you did that one time?"
Ah, yes... That one time. See, it was The Dude's birthday, and our family was spending the weekend at Birch Bay. Our hotel room had a kitchen, so I'd packed everything I'd need to make a fabulous cake and frosting -- with the exception of the vegan margarine, which I didn't want to hassle with chilling during the several-hours-long drive. I figured I'd just pick some up at the local grocery when we arrived.
Except... none of the local groceries HAD vegan margarine. How was I going to make a creamy vegan frosting, with no margarine? I scanned our grocery booty, and spotted the creamy peanut butter. Hey, I thought, margarine is basically just fat, and peanut butter is full of fat. I wonder... It didn't have the exact consistency I wanted, but it worked well enough to cover the cake.
This time, I solved the consistency problem by adding a bit of margarine to make it even creamier and "buttery."
I was all prepared to mix up two layers of chocolate cake when inspiration struck. What if... What if I put peanut butter IN the cake?!
The result was a zebra-striped peanut butter and chocolate cake, and it was divine. The technique to produce zebra stripes in the cake is easy-peasy, and you can find many, many tutorials online, if my photos and description leave anything to be desired.
Happy baking!
Peanut Butter Chocolate Zebra Cake with Peanut Butter Cream Frosting
Peanut Butter Cake Ingredients:
1 1/2 c. unbleached flour
1 c. cane juice crystals or natural sugar (I use Zulka)
1/2 t. baking soda
1/2 t. fine sea salt
1 c. cold water
1/2 c. creamy peanut butter
1 T. vanilla
2 T. lemon juice
Chocolate Cake Ingredients:
1 2/3 c. unbleached flour
1 c. cane juice crystals or natural sugar (I use Zulka)
1/4 c. cocoa powder
1 t. baking soda
1/2 t. fine sea salt
1 c. cold strong coffee or espresso or water
1/3 c. canola or olive oil
1 t. apple cider vinegar
1/2 t. vanilla extract
Peanut Butter Cream Frosting
1/2 c. vegan stick margarine
2/3 c. creamy peanut butter
1 lb. vegan powdered sugar
1/8 - 1/4 c. vanilla soy milk
Preheat oven to 375 degrees.
In a large mixing bowl or with your stand mixer, combine the following Peanut Butter Cake ingredients: flour, cane juice crystals, baking soda, and salt, stirring until well-combined.
Blend in cold water, peanut butter, vanilla and lemon juice. Beat until light, airy and creamy.
Set aside batter and begin Chocolate Cake:
In a large mixing bowl or with your stand mixer, combine the following Chocolate Cake Ingredients: flour, cane juice crystals, cocoa powder, baking soda and salt, stirring until well-combined.
Blend in coffee or water, oil, vinegar and vanilla. Beat until light, airy and creamy.
Grease and flour two 8-inch round cake pans.
Tip #1: Spray pans with non-stick cooking spray and use a paper towel to evenly disperse the spray over the pans' surfaces, then dust with flour.
Tip #2: Cut two waxed paper circles just smaller than the bottom of the pans, then insert into bottom of pans before pouring batter. Make sure to smooth out any air bubbles before filling. The waxed paper will ensure easy removal when the cakes are turned out.
Pour 1/4 cup Peanut Butter Cake batter into the center of the first pan, and 1/4 cup Chocolate Cake batter into the center of the second pan.
Pour 1/4 cup Chocolate Cake batter directly on top of Peanut Butter Cake batter in first pan, and 1/4 cup Peanut Butter Cake batter on top of Chocolate Cake batter in second pan.
Continue adding 1/4 cup of alternating batter into each pan until all batter is dispersed, and the batter has "smooshed" out to fill the edges of the pan.
On a flat surface, spin each cake pan to push the batter even farther out to the edges. The center of the cake tends to rise more than the edges, so this will help produce a more even cake top.
Bake for 35-40 minutes, or until cakes pull away from edges of pan and a toothpick inserted into the middle of each cake comes out clean.
Allow cakes to cool for 10-15 minutes before turning out onto a cooling rack.
While cakes are cooling, make your frosting:
With a hand mixer or stand mixer, cream together margarine and peanut butter until smooth and creamy.
Add powdered sugar, turning mixer down to low speed, and blend in. The mixture will be a bit dry and crumbly -- don't freak.
Add 1/8 cup soy milk and blend in. If you want your frosting softer and lighter, blend in soy milk, 1 tablespoon at a time, until frosting reaches desired consistency.
Return to cooled cakes. Remove wax paper (if used) from bottoms of cakes and flip one onto a serving plate or covered cake circle. Using a serrated knife, carefully level the cake.
Fill a decorator's bag with frosting and pipe a thick border around the top of the leveled cake. I use a Wilton #21 star tip for this.
Spoon out a generous amount of frosting into center of cake and spread a thick layer to the piped border. This will be your cake "filling."
Flip the second cake and place directly on top of first cake. Using your serrated knife, level off the second cake.
Cover the entire cake with a crumb coat and chill for 30-45 minutes.
To cover the cake, I used my Wilton #21 star tip and a decorator's bag to pipe random scrolls onto the top and sides of the cake.
Note: I actually ended up using one-and-a-half batches of Peanut Butter Cream frosting.
Princess picked out her own candles. I must say, I agree with her selection, as she's certainly a STAR!
(Cross-posted to The Gonzo Mama)
Before I forget, please, please, pretty please go to this link and VOTE for my blog in the Circle of Moms Top 25 Food Allergy Moms blog contest! No registration required -- just a click! Remember, you can vote once EVERY 24 hours. The contest is winding down, and as a late nomination, I could use some help getting into the Top 25. Thank you!
Princess came home for her birthday weekend. I couldn't be more proud of that young lady... She's anxiously waiting to hear back on her applications to vet school, working, finishing her senior year at university with a major in Wildlife Ecology. It's a marvel to me that I had a hand in producing this amazing human being!
Anyway, for her 22nd birthday, I asked her what kind of cake she wanted. "Chocolate!" she said, which wasn't a big surprise. That girl loves her chocolate. Who doesn't?! "And," she added, "could you make that peanut butter cream frosting you did that one time?"
Ah, yes... That one time. See, it was The Dude's birthday, and our family was spending the weekend at Birch Bay. Our hotel room had a kitchen, so I'd packed everything I'd need to make a fabulous cake and frosting -- with the exception of the vegan margarine, which I didn't want to hassle with chilling during the several-hours-long drive. I figured I'd just pick some up at the local grocery when we arrived.
Except... none of the local groceries HAD vegan margarine. How was I going to make a creamy vegan frosting, with no margarine? I scanned our grocery booty, and spotted the creamy peanut butter. Hey, I thought, margarine is basically just fat, and peanut butter is full of fat. I wonder... It didn't have the exact consistency I wanted, but it worked well enough to cover the cake.
This time, I solved the consistency problem by adding a bit of margarine to make it even creamier and "buttery."
I was all prepared to mix up two layers of chocolate cake when inspiration struck. What if... What if I put peanut butter IN the cake?!
The result was a zebra-striped peanut butter and chocolate cake, and it was divine. The technique to produce zebra stripes in the cake is easy-peasy, and you can find many, many tutorials online, if my photos and description leave anything to be desired.
Happy baking!
Peanut Butter Chocolate Zebra Cake with Peanut Butter Cream Frosting
Peanut Butter Cake Ingredients:
1 1/2 c. unbleached flour
1 c. cane juice crystals or natural sugar (I use Zulka)
1/2 t. baking soda
1/2 t. fine sea salt
1 c. cold water
1/2 c. creamy peanut butter
1 T. vanilla
2 T. lemon juice
Chocolate Cake Ingredients:
1 2/3 c. unbleached flour
1 c. cane juice crystals or natural sugar (I use Zulka)
1/4 c. cocoa powder
1 t. baking soda
1/2 t. fine sea salt
1 c. cold strong coffee or espresso or water
1/3 c. canola or olive oil
1 t. apple cider vinegar
1/2 t. vanilla extract
Peanut Butter Cream Frosting
1/2 c. vegan stick margarine
2/3 c. creamy peanut butter
1 lb. vegan powdered sugar
1/8 - 1/4 c. vanilla soy milk
Preheat oven to 375 degrees.
In a large mixing bowl or with your stand mixer, combine the following Peanut Butter Cake ingredients: flour, cane juice crystals, baking soda, and salt, stirring until well-combined.
Blend in cold water, peanut butter, vanilla and lemon juice. Beat until light, airy and creamy.
Set aside batter and begin Chocolate Cake:
In a large mixing bowl or with your stand mixer, combine the following Chocolate Cake Ingredients: flour, cane juice crystals, cocoa powder, baking soda and salt, stirring until well-combined.
Blend in coffee or water, oil, vinegar and vanilla. Beat until light, airy and creamy.
Grease and flour two 8-inch round cake pans.
Tip #1: Spray pans with non-stick cooking spray and use a paper towel to evenly disperse the spray over the pans' surfaces, then dust with flour.
Tip #2: Cut two waxed paper circles just smaller than the bottom of the pans, then insert into bottom of pans before pouring batter. Make sure to smooth out any air bubbles before filling. The waxed paper will ensure easy removal when the cakes are turned out.
Pour 1/4 cup Peanut Butter Cake batter into the center of the first pan, and 1/4 cup Chocolate Cake batter into the center of the second pan.
Pour 1/4 cup Chocolate Cake batter directly on top of Peanut Butter Cake batter in first pan, and 1/4 cup Peanut Butter Cake batter on top of Chocolate Cake batter in second pan.
Continue adding 1/4 cup of alternating batter into each pan until all batter is dispersed, and the batter has "smooshed" out to fill the edges of the pan.
On a flat surface, spin each cake pan to push the batter even farther out to the edges. The center of the cake tends to rise more than the edges, so this will help produce a more even cake top.
Bake for 35-40 minutes, or until cakes pull away from edges of pan and a toothpick inserted into the middle of each cake comes out clean.
Allow cakes to cool for 10-15 minutes before turning out onto a cooling rack.
While cakes are cooling, make your frosting:
With a hand mixer or stand mixer, cream together margarine and peanut butter until smooth and creamy.
Add powdered sugar, turning mixer down to low speed, and blend in. The mixture will be a bit dry and crumbly -- don't freak.
Add 1/8 cup soy milk and blend in. If you want your frosting softer and lighter, blend in soy milk, 1 tablespoon at a time, until frosting reaches desired consistency.
Return to cooled cakes. Remove wax paper (if used) from bottoms of cakes and flip one onto a serving plate or covered cake circle. Using a serrated knife, carefully level the cake.
Fill a decorator's bag with frosting and pipe a thick border around the top of the leveled cake. I use a Wilton #21 star tip for this.
Spoon out a generous amount of frosting into center of cake and spread a thick layer to the piped border. This will be your cake "filling."
Flip the second cake and place directly on top of first cake. Using your serrated knife, level off the second cake.
Cover the entire cake with a crumb coat and chill for 30-45 minutes.
To cover the cake, I used my Wilton #21 star tip and a decorator's bag to pipe random scrolls onto the top and sides of the cake.
Note: I actually ended up using one-and-a-half batches of Peanut Butter Cream frosting.
Princess picked out her own candles. I must say, I agree with her selection, as she's certainly a STAR!
(Cross-posted to The Gonzo Mama)
"Like" Sexy Vegan Mama on Facebook! Don't forget to swing by The Gonzo Mama's place to see what she's up to.
That is one amazing looking cake. You had me at peanut butter.
ReplyDeleteThis comment has been removed by a blog administrator.
ReplyDeleteI made this cake yesterday and it was great. Best Vegan cake i've ever made. Only cooked it for 25 or 30 minutes and it was perfect. Thanks for the recipe
ReplyDeleteThere are many different ways to celebrate a kid's birthday but there's one constant, that is also the highlight of the day, is the birthday cake. Nowadays, a party is not complete without the cake and it is important to ensure that the cake is not just visually appealing but is also healthy. Most traditional comfort food contain a lot of sugar and other unhealthy ingredients that can be quite harsh for the little ones' digestive system.
ReplyDeleteOther peanut butter manufacturers followed suit of course since it was more profitable for them to do so.groundnut oil malaysia
ReplyDeleteSince many bakeries have applied baked recipes to assist in their bake shop, photo cakes have become tremendously in style, especially for graduation celebrations. The diploma photo cake uses a diploma border available for downloading from bakery suppliers like Bakery Crafts.
ReplyDeleteThis is a great inspiring article.I am pretty much pleased with your good work.You put really very helpful information. Keep it up. Keep blogging. Looking to reading your next post. ghee producer
ReplyDeletesakarya
ReplyDeleteelazığ
sinop
siirt
van
QKBPD
görüntülüshow
ReplyDeleteücretli show
M745L
https://titandijital.com.tr/
ReplyDeleteısparta parça eşya taşıma
ankara parça eşya taşıma
izmir parça eşya taşıma
diyarbakır parça eşya taşıma
TFY7
2F6CA
ReplyDeletebuy trenbolone enanthate
Karaman Evden Eve Nakliyat
Ordu Evden Eve Nakliyat
Adana Evden Eve Nakliyat
Sakarya Evden Eve Nakliyat
Silivri Boya Ustası
Sivas Evden Eve Nakliyat
order primobolan
Paribu Güvenilir mi
5FBF3
ReplyDeletereferans kodu binance
7722D
ReplyDeleteşırnak kadınlarla ücretsiz sohbet
en iyi sesli sohbet uygulamaları
bedava sohbet odaları
agri telefonda sohbet
bursa bedava sohbet chat odaları
zonguldak kızlarla rastgele sohbet
adıyaman yabancı canlı sohbet
sivas canli sohbet
niğde sohbet
C150E
ReplyDeleteHakkari Canlı Sohbet Sitesi
Kırşehir En İyi Ücretsiz Sohbet Uygulamaları
Ağrı Mobil Sohbet Siteleri
bedava sohbet
Kırıkkale Canlı Sohbet
balıkesir görüntülü sohbet siteleri
Adana Sesli Sohbet Sitesi
Artvin Görüntülü Sohbet
Istanbul Ucretsiz Sohbet
F3164
ReplyDeleteAğrı Sesli Sohbet Sitesi
agri chat sohbet
en iyi sesli sohbet uygulamaları
görüntülü sohbet uygulamaları ücretsiz
rastgele sohbet
telefonda sohbet
görüntülü sohbet canlı
aksaray sesli sohbet sitesi
canlı sohbet
42B82
ReplyDeleteGoogle Reklam Verme
bitcoin yorum
anime önerileri
Opencart SEO
Telegram Reklam Verme
Facebook Para Kazanma
offshore hosting
Google Adwords Kupon Satışı
silkroad pvp serverler
ED0EE
ReplyDeleteücretli sanal şov