Amaretto Chocolate Cake with Crunchy Peanut Butter Frosting

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Prep Time15minutes

Cook Time25-30minutes

Passive Time

people

Nutrition Facts

Amaretto Chocolate Cake with Crunchy Peanut Butter Frosting

Amount Per Serving

Calories 482 Calories from Fat 144

% Daily Value*

Total Fat 16g 25%

Saturated Fat 3g 15%

Polyunsaturated Fat 4g

Monounsaturated Fat 8g

Sodium 353mg 15%

Potassium 294mg 8%

Total Carbohydrates 86g 29%

Dietary Fiber 6g 24%

Sugars 56g

Protein 7g 14%

Vitamin A 1%

Vitamin C 11%

Calcium 6%

Iron 16%

* Percent Daily Values are based on a 2000 calorie diet.

My mom used to make a Chocolate Amaretto Cake when I was young but I have not been able to veganize it…until now.

I searched the web for some vegan chocolate cake recipes and combined the best ingredients from my mom’s recipe, my ideas, and a few variations I found online.

Even though I am not a huge fan of chocolate, this cake is ridiculously moist and delish!

Pairing it with the chunky peanut butter frosting makes it even more delightful.

ENJOY!

The Dry Stuff

Ingredients

1 1/3 cups sugar
2 cups flour
2 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1 cup Chocolate Cocoa Powder, Unsweetened

Directions

In a large bowl, mix together dry ingredients and set aside.

The Wet Stuff

Ingredients

2 1/2 tsp. apple cider vinegar
1 1/4 cups non-dairy milk Unsweetened
1 cup applesauce Unsweetened
1/2 cup Dark Coffee, Brewed and Cooled
1/4 cup Amaretto
2/3 cup Canola Oil
2 1/2 tsp. vanilla

Directions

In a small bowl combine 1 1/4 cups Non-Dairy Milk with Apple Cider Vinegar and let sit, at room temperature, for 10 minutes.
In a large bowl combine all remaining wet ingredients. Beat together for about 2 minutes, or until completely combined.
Stir in flour mixture, a little at a time, along with small amounts of Non-Dairy Milk/Vinegar, until completely combined.
Continue to mix for an additional 2 minutes, or until completely mixed with no large lumps remaining.
Spray 2 round pans with Baking Spray with Flour, or Regular Spray topped with cocoa powder (about 1 tsp. in each pan) to coat.
Bake in 350 degree oven for 25 to 30 minutes, or until center bounces back when pressed.
Remove pans from oven and let cool, on wire rack for 10 minutes. Turn over and gently tap pans until cake releases and keep on rack until completely cool.

Crunchy Peanut Butter Frosting

Ingredients

1 1/2 sticks Earth Balance Margarine softened sticks
1/2 tsp. salt
2 tsp. vanilla
1/2 cup Crunchy Peanut Butter, plus 1/4 cup additional for center
3-4 cups powdered sugar sifted if lumpy
1/3 cup non-dairy milk add a few tablespoons at a time, you may need a little less or more, depending on desired consistency

Directions

In a large bowl, combine peanut butter, Earth Balance, Salt & Vanilla. Mix until fluffy.
Add Powdered Sugar, alternately, with Non-Dairy Milk until smooth.
Once cake has cooled completely it is ready to frost. OPTIONAL: Heat an additional 1/4 cup of crunchy peanut butter in microwave for about 20 seconds. Spread gently on the top of one layer of the cooled cake.
If you added the extra peanut butter glaze, wait a few minutes until it has cooled completely and then cover with 1/4 of the Peanut Butter Frosting.
Top with additional layer of cake and frost with remaining frosting.
OPTIONAL: Top with Dark Chocolate Chunks or Shavings.