Vegan cake with coconut and peanut butter cream

After this huge break that I took, I come back with a lot of new recipes. Being away in the US for a few months I’ve neglected this food blog and you too, my foodies, but I’m back, I have energy, I have ideas, and I can’t wait to share them with you.

And to start a new series of recipes, today I have for you a vegan cake with 2 chocolate layers, coconut and peanut butter cream, chocolate topping, kiwi and strawberries on top. It sounds yummy, right? It’s simple to make, with ingredients available to anyone and it is perfect for any occasion.

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I know I told you before that I’m not in good “relationships” with all related to cakes/pastry, but because I like challenges, I said “let’s do this”. I admit that I am in constant stress when it comes to making cakes, baking any dough, making any cream/frosting etc. I’ve had so many emotions with this vegan cake, which, but the way, is the first vegan cake I make, just like I had with the first cheesecake that I made for my birthday. I guess I’ll have to keep making cakes until I get rid of these emotions.

But, hey, guess what? This vegan cake with coconut and peanut butter cream came out delicious!

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Here’s the recipe!
Layer cake: 300 gr. flour, 5 tablespoons of cocoa, 150 gr. sugar, 1 tablespoon of baking powder, 1 tablespoon baking soda, pinch of salt 350 ml. coconut milk, 130 ml. vegetable oil (for 1 layer) *

Cream: 1 canned coconut milk, 4 tablespoons of peanut butter, 1 teaspoon of vanilla extract, 1 tablespoon of powdered sugar

Topping: 200 gr. dark chocolate, 1 tablespoon coconut butter;

On top: kiwi, strawberries

* If you want to make two layers, double the quantities or make the mix for the layers separate in two bowl (as I did) to ease your work when you have to pour the cake compositions into the trays.
Mix the dry ingredients ( the first 6 ingredients from the list above), then add the wet ingredients (coconut milk and vegetable oil) and mix well all composition.

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Pour the composition for the layers into two 26 cm trays and put them in the preheated oven, at 180°C for 25-30 minutes or until a toothpick inserted in the center of the layer comes out clean. Baking time may vary depending on your oven, it took me 30 minutes. Once the layers are baked, let them cool for 2-3 hours.

After they were cooled, I leveled the surface of the layers, cutting the top until a fairly straight surface formed. After this step, I used a little juice from a pineapple compote to moist a bit both of the layers.

Leave the coconut milk in the refrigerator overnight. Due to the low temperature, the milk will turn up into a solid part and the bottom will remain liquid. The beaters and mixing bowl, or the wire whisk must also be cold, so before mixing, keep them in the refrigerator for 10-15 minutes.

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Carefully take out the solid part of the coconut milk from the can and put it in a bowl, together with 1 tablespoon of vanilla essence and a tablespoon of powdered sugar. Start mixing at a lower speed until you get a thick cream, then add 4 tablespoon of peanut butter, increasing the speed of the mixer. Continue mixing for approx. 1 minute.

Leave the cream in the refrigerator for 1-2 hours to strengthen. Once the cream has hardened, put it over on top of the firts layers, then place on top of the cream the second layer.

Melt the chocolate and coconut butter at bain-marie, then pour it over the cake. If you want, you can cover the edges of the top with topping or you can leave them simple.

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Choose your favorite fruits and put them over topping. I advice you to have all the fruits already cut, because chocolate hardens quickly. I chose kiwi and strawberries for decoration, just to cut some of the sweetness of the cream, but also because they are going very well in combination with chocolate and peanut butter.

Leave the cake in the refrigerator until you serve it!

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