Quick and simple peanut cake with soft salted caramel and chocolate glaze. No blender needed!
Ingredients (18 cm)
Salted caramel
☆ 100 g brown sugar
★ 160 g warm full fat coconut milk
★ ½ tsp salt
① For the caramel in a small pan or pat melt the sugar over medium heat (6 out of 10). Stir occasionally to prevent burning.
② Mix in coconut milk and salt and cook for about 5 minute over low heat constantly stirring. The caramel should become thick and smooth. Remove from the heat and place in a fridge for 1-2 hours while making the cake.
Peanut Cake
☆ 250 g soy milk
☆ 1 tbsp apple cider vinger
★ 200 g flour (I used 100 g all purpose flour and 100 g whole-wheat flour)
★ 1 tsp baking soda
★ 30 g sugar
★ 40 g peanut butter
★ 30 g oil of choice
① To make buttermilk combine all ☆ ingredients and let it sit for 5 minutes.
② In a bowl combine all ★ ingerdient and the buttermilk.
③ Transfer to a cake pan anb bake for 35-40 minutes at 160°C.
④ When the cake is completely cool slice it in half.
Assembly and Glaze
☆ 1-2 tbsp roasted peanuts
★ salt to taste
✧ 100 g dark vegan chocolate
✧ 10 g coconut oil
✦ 20 g chopped peanuts
① To assebmle the cake place the bottom layer of the cake on a flat surface or serving dish.Spread the caramel over the cake leaving space around the edges.
② Place peanut on the caramel, sprinkle with sal and cover with the top layer of the cake.
③ For the glaze melt all the chocolate and the oil. Stir in the chopped peanuts.
④ Pour the glaze over the cake and place in a fridge for 30 minutes until the glaze sets.
Enjoy!
#vegancake#veganbaking#snickerscake
15 окт 2024
