Vegan cake recipes could be sometimes challenging, but here’s one the really take the cake :-) peanut butter and chocolate is a love story that has always meant to be, and this recipe was made with an all natural peanut butter flaxseed that delivers 400mg of omega 3 per serving. The difference between generic peanut butter and an all natural peanut butter is the absence of hydrogenated oils. dextrose, rapeseed oil which are not found in all natural peanut butters. 

📝Ingredients:

• C2 Cups Flour
• 2 Cups Sugar
• ¾ Cup Unsweetened Cocoa Powder
• 2 tsp Baking Soda
• 1 tsp Baking Powder
• 1 tsp Salt’
• ½ Cup Melted Earth Balance Vegan Butter
• 2 Tbs Ground Flax Seed
• 1 Cup Almond Milk
• 1 tsp Apple Cider Vinegar
• 1 tsp Vanilla Extract
• 1 Cup Black Coffee
• 1 Cup Smartfruit Peanut Butter Omega
• 1 Cup Earth Balance Vegan Butter
• ⅛ Cup Agave or maple Syrup

🍶 Preparation:

1. Preheat oven to 375 Degrees
2. Mix together almond milk and apple cider vinegar and whisk to combine.
3. Add in the melted butter, vanilla, coffee, and flax. Mix to combine.
4. Sift together flour, baking soda, baking powder, salt, and cocoa.
5. Add sugar to dry ingredients.
6. Add wet ingredients to dry ingredients.
7. Mix until thoroughly combined.
8. Pour into an 9 inch cake pan or a spring form pan. You could also divide evenly between 2 pie pans for 2 layers.
9. Gently tap on counter to release any bubbles.
10. Bake for 40 to 50 minutes or until toothpick placed in center comes out clean. Let cool.