I made this cake last weekend, when my parents visited to celebrate my upcoming birthday (which is tomorrow btw lol). I found the recipe on thebuddhistchef.com, but made my own recipe for the frosting. It's almost the same as the caramel layer on my Snickers Bars (recipe HERE) but a lot creamier and sooo good! I bet this recipe would be great as cupcakes too. I'll have to try that next time.
Ingredients chocolate cake:
- 3 cups flour (430g)
- 1 1/2 cup sugar (280g)
- 1 ts salt
- 2 ts baking soda
- 1/4 cup cocoa (30g)
- 1 cup vegetable oil (250 ml)
- 1 1/2 cup almond milk (375 ml)
- 1/4 cup vinegar (60 ml)
- 10 dates
- 2 tbs peanut butter I used salted so I didn't add any extra salt
- 1 ts vanilla paste
- 1/4 cup (60 ml) almond milk. Add more if you want it to be smoother and more creamy
- 1 ts maple syrup
1 Preheat oven to 350˚F (175˚C). Grease a 9-inch/ 23cm springform pan.
2 Add flour, sugar, salt, baking soda and cocoa to a large bowl. Stir until well combined. Set aside.
3 In a separate bowl mix the vegetable oil and almond milk.
4 Pour wet ingredients into dry and mix until just combined.
5 Stir in vinegar, mix until smooth, 1 to 2 minutes.
6 Pour the batter into the prepared pan and bake for 30 to 40 minutes.
Note: The interaction between the vinegar and the baking soda produce bubbles in the batter which help the cake to rise. But you can't taste the vinegar at all.
Mix all the ingredients for the frosting in a food processor until well combined. Add more almond milk if you want it to be smoother and more creamy.
The chocolate on top is just melted dark chocolate with a little almond milk and icing sugar. Grind some peanuts and sprinkle it on top before serving.