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Vegan chocolate cake with peanut butter frosting and chocolate drizzle.
Combine flour, cocoa powder, granulated sugar, salt, baking soda, baking powder, soy milk, and agave. Butter and flour your cake pan, pour the batter in and then bake at 375F for about 30 minutes. Once the time’s up, take the cake out of the oven, remove it from the pan and place onto a cooling rack.
For the peanut butter frosting, combine vegan margarine, confectioner’s sugar, crunchy or smooth peanut butter, and soy milk. Mix it all together and smooth it on top of your cake once the cake has cooled.
In order to create a yummy chocolate drizzle for the top of the cake, I take the soy milk and vegan margarine and melt them down in a microwave safe bowl. Once the margarine is completely melted, I remove it from the microwave and slowly add in the chocolate while I stir until it is all combined. I then drizzle it over the entire cake. Once cool, it hardens to create a bit of a smooth chocolate shell.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!