Peanut Butter Fudge Cake

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Prep Time 2

Cook Time 25

Total Time 2 25

Servings

Ingredients

For the Peanut Butter Cake

8 Tbs Vegetable Oil 118ml
1¼ cups Granulated Sugar 250g
⅔ cup Creamy Peanut Butter 160g
3 Tbs Flax Meal 24g
½ cup Hot Water 120ml
2 teaspoons Vanilla Extract 10ml
¾ cup Plant Milk 177ml
1 Tbs Vinegar 10ml
2 cups All Purpose Flour 250g
1 teaspoon Baking Powder
½ teaspoon Baking Soda
pinch salt *optional

You will also need

1 Recipe Peanut Butter Buttercream
½ Recipe Fudge Icing
¼ Recipe Ganache *optional

Instructions

Preheat the oven to 350°F & grease & parchment line 3-7" cake pans
Combine the flax meal with the hot water & set aside to thicken about 5 minutes.
Add the vinegar to the plant milk & then add the vanilla extract
Now place all the cake ingredients into the work bowl of a food process & whiz smooth, scrape the bottom & sides of the bowl & whiz again for 30 seconds
Or this entire recipe can be mixed by hand in a large bowl with a whisk
Divide the batter evenly amongst your cake pans & bake at 350°F for 25-30 minutes or when they are springy to the touch when you gently press the centers.
Cool completely while you make the peanut butter buttercream & fudge recipes according to the instructions on those posts
Once the cake is compositely cold assemble as shown in the picture by layering with the fudge icing & covering the cake with the peanut butter buttercream. Ganache drips & chopped peanuts optional

Notes

Be sure to read the Notes for Success section above the recipe!

Storage Peanut Butter Fudge Cake can be stored at room temperature for up to 3 days. For longer storage or in very hot climates store in the refrigerator for up to 1 week. Freeze wrapped well for up to 2 months