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–+ servings
Peanut Butter Fudge Brittle Cake

Peanut Brittle Fudge Cake

Be sure to read the Notes for Success section above the recipe!
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Prep Time 2 hours
Cook Time 28 minutes
Total Time 2 hours 28 minutes
Servings 12

Ingredients
  

For the Peanut Butter Cake

  • 18 Tbs Vegan Butter 255g
  • 2¼ cups Granulated Sugar 450g
  • 1 cup Creamy Peanut Butter 240g
  • 5 Tbs Flax Meal 40g
  • ¾ cup Warm Water 180ml
  • 2 teaspoons Vanilla Extract 10ml
  • ¾ cup Plant Milk 180ml
  • 1 Tbs Vinegar 15ml
  • 2½ cups All Purpose Flour 312g
  • 1¼ teaspoons Baking Powder

For the Peanut Butter Fudge:

  • 1 cup Peanut Butter 1 cup 240g
  • 1½ cups Corn Syrup or Agave 355ml
  • ¼ cup Coconut Oil 56g
  • 1 teaspoon Vanilla Extract 5ml

For the Peanut Brittle:

  • 1 cup Granulated Sugar 200g
  • ½ cup Corn Syrup 120ml
  • ¼ cup Water 60ml
  • 2 Tbs Vegan Butter 28g
  • 1 teaspoon Baking Soda
  • 1 cup Unsalted Raw Peanuts 150g

For the Icings

Instructions
 

  • Preheat the oven to 350°F & grease and parchment line 4-7" cake pans (2-8" pans will also work)
  • Combine the flax meal with the warm water & set aside to thicken about 5 minutes.
  • Sift the baking powder with the flour set aside
  • Combine the vinegar & vanilla extract with the plant milk
  • With the paddle attachment on your electric mixer cream the room temperature vegan butter with the sugar on medium to high speed until fluffy about 3-5 minutes then add the peanut butter to blend well
  • Add the flax paste & whip on high speed to emulsify for 10 seconds
  • While mixing on low speed add about 1/3 of the flour mixture, mix just until it is incorporated then while still mixing on low speed slowly add in about half of the milk mixture
  • Quickly add another 1/3 of the flour mixing just until it is incorporated then add the rest of the milk mixture & finishing with the last addition of flour.
    This is called alternating creaming method & the entire process should not take more than 1 minute
  • Divide evenly between the prepared pans & bake for approximately 25-30 minutes or when they are springy to the touch when you gently press the centers
  • For the Peanut Butter Fudge:
    Combine the peanut butter and agave or corn syrup in a heavy bottom sauce pot and bring to a boil stirring constantly.
  • Boil for about 1 minute then add the coconut oil and vanilla extract and transfer to a bowl to cool
  • While the cakes are baking and/or cooling prepare the buttercream & ganache recipes
  • For the Peanut Brittle: Combine the sugar, corn syrup & water in a medium sized heavy sauce pot & bring to a boil stirring occasionally with a wooden spoon or a heat proof silicone spatula to dissolve the sugar but do not stir it after it comes to a boil .
  • Once it boils, Insert a candy thermometer & continue to boil without stirring until it is 300-309°F (*See notes above about my speaking error in the video) it should just start to turn golden brown, then add the vegan butter, baking soda, vanilla extract and peanuts, stirring well to combine
  • Spread mixture on a lightly oiled sheet pan or a silicone baking mat & let it cool completely then crack it up to jagged pieces
  • Assemble cake as shown in the video

Video

Notes

Be sure to read the Notes for Success section above the recipe!
Storage This cake can be stored at room temperature for up to 3 days in a cool spot or for longer storage refrigerate in an airtight container for up to 1 week. Best served room temperature
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