Peanut Butter Cake: For Peanut Butter Lovers Everywhere

Methodology: Vegan Peanut Butter Cake

Choosing the Right Kitchen Tech can be important, I would use the small Grinder Jug for making the peanut butter, base and chocolate icing. Otherwise a Food Processor would be best to use for these layers, although if you have a high power blender just go for it. And for the smoothie cream layer I would use a Blender Jug.

Usually I start with the Peanut Butter…

Peanut Butter:

  • Check Peanuts for stones etc…
  • Place Peanuts in the Grinder/Food Processor and add a pinch of pink salt
  • Grind until the peanuts are a smooth paste… this may require stopping to use a spatula to get the grinding nuts into the center and within reach of the blades… it might take awhile depending on your tech
  • If the mixture is not turning into a paste… Add a little of the Coconut Oil for the Smoothie Layer into the peanuts… this will help the nuts to start blending into a paste
  • Remove the Peanut Butter and set aside…

Base Layer:

  1. In the Grinder/Food Processor add the peanuts. chopped dates and pinch of pink salt
  2. Grind them until the dates are tiny pieces and the nuts are crunchy still but small
  3. Add Coconut Oil and brief mix
  4. Empty your Base Mix into your mould (typically I use a round tupperwear box 20cm diameter and 5cm deep)
  5. Spread it out evenly accros the base of your mould and then press down with the back of spoon (or clean fingers)… to compact the Base Mix into the bottom of the mould
  6. Cover and put the Base into the Freezer while you make the Smoothie Layer

Smoothie Cream Layer:

  1. In a BLENDER add the 1x Cup Coconut Cream, 1x Cup Peanut Butter, 9x Chopped Dates, 1/2 Cup Coconut Oil and BLEND until smooth… to get it totally smooth might take awhile depending on your tech, a few date pieces can be nice in a mainly smooth Cream Layer.
  2. Pour the Smoothie Cream Layer onto the Base Layer, use the back of a spoon to flatten and smooth the surface of the Smoothie Layer
  3. Cover and put the Base & Smoothie Cream Layers back in the Freezer
  4. Leave to FREEZE for at least an hour… its best to let the Smoothie Layer completely set/freeze before adding the Chocolate Icing Layer of the completed Peanut Butter Cake

Chocolate Icing Layer:

  1. In the Small Grinder (or in a Blender) add the soaked Raisins (gently squeezed of excess water), the Cacao Powder and the Coconut Oil… AND BLEND until it is a smooth(ish) paste
  2. If the raisins are not blending try adding a little more oil, if you are using a big Blender Jug and it’s too big for the quantity of ingredients… try making double the quantity and putting half aside as a sweet chocolate spread
  3. Once you have a smooth(ish) Chocolate Raisin Paste add this to the top of the SET Smoothie Layer and use the back of a spoon to flatten and smooth the surface of the Chocolate Icing Layer
  4. Cover and put the Base & Smoothie Cream & Chocolate Icing Layers back in the Freezer
  5. Leave to FREEZE for at least an hour… its best to leave it to fully set/freeze overnight before taking your completed Peanut Butter Cake out of its mould

Removing the Vegan Peanut Butter Cake from mould:

  1. Once the Peanut Butter Cake is completely set. take it out of the freezer and let it sit a few minutes on the side
  2. If you used a cake tin or tupperwear box mould, carefully cut around the edge of the cake helping to free it from the edges of the mould…
  3. Then with a plate over the top of the cake (and a chopping board ready on the worktop) and turn the cake upside down… it should pop out onto your plate… when it does put the chopping board across the Base of the Cake… and turn it the right way up… so now the cake is out of the mould, the right way up on the chopping board… if it doesn’t pop out of the mould easily… try giving the tin/box a gentle flex and tap the base
  4. Now for cutting your Vegan Peanut Butter Cake… using a sharp knife and wiping it on a clean cloth between each cut… cut the cake into about 10-12 generous wedges
  5. If you are using a silicon mould, depending on your mould… you should be able to carefully peel the sides of the mould away and get the cake out that way…

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