Chocolate Peanut Butter Crunch Cake
This Chocolate Peanut Butter Crunch Cake is made up of a cast of characters, including a dark chocolate cake made with a surprisingly healthy (and filling) ingredient, a creamy peanut butter layer, dark chocolate drizzles, and mini chocolate chips.
Prep Time 10 minutes
Cook Time 35 minutes
Resting Time 10 minutes
Total Time 1 hour
- 2 cups granulated sugar
- 2 cups all purpose flour
- 3/4 cup cocoa powder (unsweetened)
- 2 teaspoosn baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup coconut oil , melted
- 1/2 cup applesauce (unsweetened)
- 2 teaspoons vanilla extract
- 1 cup plant-based milk
- 1 tablespoon apple cider vinegar
- 1 cup boiling water
Peanut Butter Cream Cheese Filling:
- 8 oz container vegan cream cheese I used Tofutti Better Than Cream Cheese, softened
- 1/4 cup vegan butter, softened
- ½ cup peanut butter
- 1 cup powdered sugar
- 1 teaspoon vanilla
Preheat oven to 350F. Prepare 9X13 cake by spraying with vegetable spray across bottom and sides of pan. Or use two round 9-inch cake pan by spraying vegetable oil across the bottom and sides of the pan. Cut 2 rounds of parchment paper and place these in the bottom of the pans. Spray with vegetable cooking spray and set aside.
Pour the flour, sugar, cocoa powder, baking soda, baking powder, and salt in a mixing bowl. Use an electric or stand mixer with a paddle attachment to combine ingredients on low speed.
Create a well in the middle of the flour mixture and add melted coconut oil, applesauce, vanilla, milk and apple cider vinegar. Mix on low speed for 1 minute until combined. Turn the mixer up to medium speed and beat for an additional minute until combined.
Slowy (and carefully) add the hot water and mix on low speed until well combined, about 1 minute.
Pour batter into prepared pan (or pans). Place in the oven and bake until a tester comes out clean. Bake the 9X13 for 35 minutes. Bake two 9" round pans for 20 - 25 minutes. For layered cake: remove cakes from the oven and allow to cool for 10 minutes before inverting pans over plates to remove cakes from pans. Transfer to a wire rack to cool completely before frosting.
Peanut Butter Cream Cheese Frosting
In the meantime prepare Peanut Butter Cream Cheese Filling. Combine the vegan cream cheese, peanut butter, and vegan butter in a mixing bowl. Use a mixer and beat on high speed until light and fluffy. Add powdered sugar and beat on low until combine. Add vanilla and beat to combine. Set aside. Once the cake has cooled completely, spread the Peanut Butter Cream Cheese Filling evenly across the cake. For a layered cake, use half as a filling between the two layers and the rest on top.
Calories: 273kcal | Carbohydrates: 36g | Protein: 4g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 1mg | Sodium: 159mg | Potassium: 145mg | Fiber: 2g | Sugar: 24g | Vitamin A: 130IU | Vitamin C: 0.7mg | Calcium: 46mg | Iron: 1.2mg