Peanut Butter Fudge Brittle Cake
As with any building on recipes project it is best to make a couple recipes in advance. [
The classic fudge filling and aquafaba buttercream is a great way to save time by making it a day or two ahead
I DID MAKE ONE MISTAKE IN THE VIDEO WHERE I SAID HARD CRACK STAGE FOR PEANUT BRITTLE IS 270°F - THE CORRECT TEMPERATURE TO COOK IT IS 300°F
The classic fudge filling and aquafaba buttercream is a great way to save time by making it a day or two ahead
I DID MAKE ONE MISTAKE IN THE VIDEO WHERE I SAID HARD CRACK STAGE FOR PEANUT BRITTLE IS 270°F - THE CORRECT TEMPERATURE TO COOK IT IS 300°F
Ingredients
- 1 Recipe Aquafaba Swiss Buttercream
- 1 cup Peanut Butter
- ½ Recipe Fudge Icing
- For the Cake:
- Vegan Butter 1 cup + 2 tablespoons 255g
- Granulated Sugar 2¼ cup 450g
- Creamy Peanut Butter 1 cup 240g
- Flax Meal 5 Tablespoon 40g
- Warm Water ¾ cup 180ml
- Vanilla Extract 3 teaspoon 15ml
- Soy Milk ¾ cup 180ml
- Vinegar 1 Tablespoon 15ml
- All Purpose Flour 2½ cups 312g
- Baking Powder 1¼ teaspoons
- For the Peanut Butter Fudge:
- Peanut Butter 1 cup 240g
- Corn Syrup or Agave 1½ cup
- Coconut Oil or Vegan Butter ¼ cup 56g
- Vanilla Extract 2 teaspoon 10ml
- For the Peanut Brittle:
- Sugar 1 cup 200g
- Corn Syrup ½ cup 120ml
- Water ¼ cup 60ml
- Vegan Butter 2 Tablespoons 28g
- Baking Soda 1 teaspoon
- Unsalted Raw Peanuts 1 cup 150g
- For the Ganache Drizzle:
- Semi Sweet Chocolate 4 ounces
- Soy or Almond Milk ¼ cup 60ml
Instructions
- Prepare the buttercream as listed on the blog post for that recipe and add the peanut butter at the last stage of mixing.
- Prepare the fudge icing as well and reserve until needed
- For the Cake:
- Preheat the oven to 350°F and grease and parchment paper 4-7" cake pans or 2-8" cake pans
- Sift the flour with the baking powder
- Combine the flax meal with the warm water and set aside to thicken about 5 minutes.
- Add the vinegar to the soy milk
- Cream the vegan butter with the sugar on medium to high speed until fluffy about 3 minutes.
- Add the peanut butter and mix well
- Add the vanilla extract
- Add the flax paste and cream well to combine
- Next add about 1/3 of the flour mixture and mix just until it is incorporated
- Then add about half of the soy milk mixture, mix to combine
- add another 1/3 of the flour and then the rest of the milk mixture
- Ending with the last addition of flour.
- Divide evenly between the prepared pans and bake for approximately 30 minutes or when they are springy to the tough when you gently press the centers
- For the Peanut Brittle:
- 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
- For the Peanut Brittle:
- Combine the sugar and water in a heavy sauce pot and bring to a boil.
- Insert a candy thermometer and boil without stirring until it is 300°F then add the vegan butter, baking soda, vanilla extract and peanuts.
- Spread mixture on a lightly oiled sheet pan and let cool
- Assemble cake as shown in the video
Tried this recipe?Let us know how it was!