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Chocolate Peanut Butter Cake

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  • Cooking time35 min
  • Prep time30 min
  • Servings12
recipe image Chocolate Peanut Butter Cake


Chocolate Cake
  • 1/2 cup (125 mL) Becel® Plant-Based Unsalted Bricks, softened
  • 1/2 cup (125 mL) organic sugar
  • 1 cup (250 mL) non-dairy milk
  • 1 cup (250 mL) maple syrup
  • 1/2 cup (125 mL) cold coffee
  • 1 tablespoon (15 mL) + 1 teaspoon (5 mL) vanilla extract
  • 2 teaspoons (10 mL) apple cider vinegar
  • 2 cups (500 mL) all-purpose flour
  • 1/2 cup (125 mL) + 2 tablespoons (30 mL) unsweetened cocoa powder
  • 2 teaspoons (10 mL) baking powder
  • 2 teaspoons (10 mL) baking soda
  • 1 teaspoon (5 mL) kosher salt
Whipped Peanut Butter Icing
  • 4 cups Becel® Plant-based Whipping Cream
  • 1 cup smooth peanut butter

Nutritional Guidelines (per serving)

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)


Chocolate Cake
  1. Preheat oven to 350°F. Grease two 9” or 10'' cake pans and line each pan with parchment paper.
  2. Combine non-dairy milk, maple syrup, coffee, vanilla and vinegar in a bowl. Set aside.
  3. In another bowl, whisk together flour, cocoa powder, baking powder, baking soda and salt. Set aside as well.
  4. Using an electric mixer, cream Becel® Plant-Based Bricks and sugar on high speed until fluffy. Use a rubber spatula to scrape the sides of the mixing bowl occasionally.
  5. Turn mixer speed to low, and slowly add the other ingredients, alternating between wet ingredients and dry ingredients. Mix until just combined.
  6. Pour batter into the prepared cake pans. Bake for 40 minutes, or until toothpick inserted in the center comes out clean. Cool completely before decorating.
Whipped Peanut Butter Icing
  1. Whip the Becel® Plant-based Whipping Cream in an electric stand mixer until the cream thickens and stiff peaks form.
  2. Exchange the whisk for the paddle attachment and stir in peanut butter just until combined. Keep chilled until ready to assemble cake.
Cake Assembly
  1. Carefully cut each cake in half horizontally. Put one cake on a 10'' cake circle. Scoop a generous amount of whipped peanut butter on top and spread on top in an even layer. Place another cake on top, followed by more whipped peanut butter topping. Repeat this process with the 2 remaining cakes. Spread whipped cream on the sides of the cake. Smooth out whipped peanut butter using a long offset spatula. Serve cake chilled.

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