Vegan Buckeye Cakes

In the pastry world, the original buckeye was a candy.

Like a bon bon or a peanut butter ball.

Basically peanut butter truffles dipped almost all the way in chocolate

Leaving just the top portion uncovered to reveal the peanut butter “eye” resembling the buckeye nut that grows on a tree.

These Vegan Buckeye Cakes are my spin on that chocolate peanut butter delight

But even better because it is in cake form!

I used my jumbo muffin tin to bake the cakes with my best recipe for chocolate cake

The centers are hollowed out so I can fill them up with peanut butter buttercream!

These little cakes are quite simple but they pack a giant punch

Super creamy, peanut butter and chocolate goodness!

Vegan Buckeye Cakes

 

Print

Fully grease and parchment line just the bottoms of a jumbo muffin tin Preheat oven to 350°F

Serves: 12

Ingredients

• Vegan Butter or Coconut Oil 8Tablespoons (113g)
• Vegan Semi Sweet Chocolate 3ounces (85g)
• Unsweetened Applesauce 2 Tablespoons
• Light Brown Sugar ½ cup (105g)
• Granulated Sugar ½ cup (100g)
• Flax Meal 2 Tablespoons (16g)
• Warm Water 5 Tablespoons (75ml)
• Vanilla Extract 2 teaspoons (10ml)
• Strong Brewed Coffee ½ cup (120ml)
• *Or do what I did and use 1 tablespoon instant coffee granules and hot water
• All Purpose Flour 1 cup + 1 Tablespoon (133g)
• Natural Cocoa Powder 3 Tablespoons (30g)
• Baking Soda ½ teaspoon
• Baking Powder ¼ teaspoon
• Salt ¼ teaspoon
• For the Cocoa Glaze
• Cocoa Powder 5Tbs
• Coconut Oil Melted ¼ cup
• Agave Syrup 1½ Tbs
• ½ Recipe Aqauafaba Swiss Buttercream
• ¾ cup creamy peanut butter

Instructions

1. Combine the flax meal with the warm water and let stand to th7icken about 10 minutes
2. Melt the vegan butter or coconut oil with the chocolate over a low heat stirring constantly
3. Sift together half of the sugar(s) with the flour, baking powder, baking soda, salt and cocoa powder
4. In a mixing bowl combine the other half of the sugar(s) with the flax paste, applesauce, vanilla extract and coffee mix well.
5. Add the melted chocolate and butter and mix well.
6. Add the sifted dry ingredients a heaping spoonful at a time while mixing on low until it is all incorporated
7. Pour into the prepared muffin pans and bake in a preheated 350° F oven for 20 minutes or when you insert a a toothpick into the center it will come out clean, you will know it's done
8. Cool completely and then brush with cocoa glaze by melting the coconut oil and combining it with the cocoa powder and agave syrup
9. Prepare the swiss buttercream recipe as per the instructions on that blog post and then add the peanut butter at the last stage of mixing.
10. Pipe Peanut Butter Buttercream into the centers

Notes

Buckeye cakes can stay at room temperature in an airtight container for up to 4 days

Refrigerate for 10 days for longer storage.

Freeze for 1 month wrapped very well

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