Vegan Chocolate Cake with Chocolate Peanut Butter Ganache

By Vegan Richa · 90 min

Ingredients

Instructions

1. Preheat the oven to 350°F (170°C). Whisk all the dry cake ingredients well in a bowl.
2. Heat 1 cup of the non-dairy milk with the chocolate until nearly hot, then whisk until melted. Add the remaining wet cake ingredients and the other 1/2 cup non-dairy milk and mix until smooth.
3. Add the dry ingredients to the wet and mix to a smooth batter.
4. Divide the batter between two greased or parchment-lined 8-inch cake pans. Bake at 350°F (170°C) for 30 to 34 minutes, until a toothpick inserted in the center comes out clean. Do not overbake.
5. Cool the cakes for 10 minutes, then remove from the pans and cool completely on a rack before glazing. Cover while cooling to prevent drying. To speed up, cover and refrigerate for 15 to 20 minutes.
6. For the ganache, heat the 1/2 cup non-dairy milk with the sugar over medium heat until nearly hot, stir well. Take off the heat, add the chocolate and stir until melted and smooth. Stir in the vanilla and peanut butter until smooth. Chill 20 to 30 minutes to thicken to the desired consistency.
7. Spread some ganache on one cake, smoothing if needed, and refrigerate 15 to 20 minutes (or freeze for 10 minutes) to set.
8. Optionally, warm the fruit preserves if needed and spread a thin, even layer on the other cake. Place it on top of the ganache cake, pour the remaining ganache over the top and spread if needed. Refrigerate for 30 minutes to set. For another layer, pour more ganache over the set glaze if any is left. Cover and chill for a few hours before serving.

Summarized from Vegan Richa's video. Watch it for the details.

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