Chocolate Peanut Butter Jam Cake

Vegan Chocolate Cake

It’s my first recipe since this virus has appeared and travel through our world; certainly not easy for some but I believe there is something greater coming out of this (not precisely the virus); I have noticed some families are getting the hang of having children at home 24/7, pets are receiving the affection and walks they deserve, people is cooking a lot more and certainly wild animals are having a piece of their land back free for them to roam. I personally have never been too attached to anything (well Bambi is not a thing phew!) and having this extra quiet moments are such a joy, now of course that is me talking from my very comfortable chair where I’m writing and editing because I am lucky to have electricity let alone internet! Just a little piece of my mind that will possibly tick your brain and reminds you the very little things we are lucky of.

I feel for all of us who have family far away, and I don’t mean a couple of states away, I mean us that must fly to another country or continent, I’ve been thinking what would have been of us without technology; I don’t know when will be able to hug each other. Right before this paralyzation happened I was lucky to have my mom visiting us and was able to share beach walks and coffee with her and Bambi (seriously it is quite a treat!), have not seen my brother nor my dad but truly at peace because we all are healthy; so if your family is far away and some days you feel empty and with no hope lets remind ourselves that all of us being healthy and safe is about the best treat we can all have to rest at night.

Okay now about these photos…Chocolate Cake because one can’t ever go wrong with it and yes you guessed it I was craving cake, and since I love peanut butter I thought why not give this a twist and give this already tasty cake a breakfast feeling just so no one points fingers at eating cake for breakfast because isn’t PBJ a breakfast thing? (just saying)

Chocolate Peanut Butter Jam Cake

Vegan

Makes: 10 servings

Prep time: 20 mins

Cook time: 1 hr10 min

Ingredients:

• 1 ½ cup flour
• 3/4 cup cacao powder, sifted
• 1 ½ tsp baking soda
• 1/8 tsp salt
• 3/4 cup sugar
• 1/4 cup + 2 Tbsp coconut oil*
• 1 cup milk
• 1 tsp vinegar
• 1/4 cup + 2 Tbsp peanut butter (I used crunchy)
• 1 tsp vanilla extract
CASHEW** FROSTING
• 1/2 cup raw cashews, soaked overnight
• 4 dates, soaked for 5-10 min in warm water
• 2 Tbsp unsweetened natural yogurt (I used cashew yogurt)
------
• 3 Tbsp berry jam to fill the cake

Instructions:

1. Preheat your oven at 350F and prepare your pan properly buttered (I use soft coconut butter) and with parchment paper; I used a 7” mold with 4” height
2. Combine milk and vinegar and let rest for a couple of minutes; in a bowl mix all dry ingredients, add the rest of wet ingredients into the milk mixture. With an electric mixer, cream sugar and oil and then slowly pour alternating wet ingredients and dry over the creamed sugar and mix well until completely combined
3. Bake for 1 hour, let rest in pan 10-15 minutes; keep in mind baking time will vary if you are using a more common 8” mold, so check your cakes by 40 minute mark.
4. Now is time to work on the easy peasy frosting while the cake completely cools; very simple put rinsed and drained cashews and dates plus yogurt, now blend till completely smooth, if you would like a thinner frosting then simply add a bit of the water from the dates. Set aside in fridge for a few minutes
5. Cut the cake in half lengthwise and spread your jam on the bottom layer and now set the second layer and voila! Spread the frosting and you are ready to share a quite satisfying cake. Enjoy!

*You can also use vegetable oil.

** I use mostly cashews because of their quite neutral flavor but you can also use almonds, soaked and peeled. As a second serving option, it can be a thick natural yogurt on the side.