The Vegan Chocolate Peanut Butter Poke Cake is delicious and has 318 kcal per serving. This recipe takes one hour and 55 minutes. Serve it at events, lunches, festivals, brunch, functions, get-togethers, celebrations, or feasts. It contains all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, salt, unsweetened almond milk, baking soda, neutral vegetable oil, vegan chocolate shavings, apple cider vinegar, vanilla extract, hot water, natural creamy peanut butter, maple syrup, & vegan chocolate frosting. Pair it with sliced bananas, coconut whipped cream, vanilla vegan ice cream, black coffee, cold brew, almond milk, blueberries, or coconut ice cream. Keep this Vegan Chocolate Peanut Butter Poke Cake for 5 days in the refrigerator.
STATS:
- Course: Dessert
- Total Time: 1 hour 55 minutes
- Diet: Vegan
- Calories: 318 kcal
- Serving Size: 1 slice
- Cooking Time: 35 minutes
- Servings: 12
- Chilling Time: 1 hour
- Preparation Time: 20 minutes
- Cuisine: American
EQUIPMENT:
- 9×13-inch baking pan
- Large mixing bowl
- Measuring cups
- Spatula
- Measuring spoons
- Whisk
- Cooling rack
- Rubber spatula
- Wooden spoon handle
- Medium mixing bowl
INGREDIENTS:
FOR THE CHOCOLATE CAKE:
- 1¾ cups all-purpose flour
- 1 cup unsweetened almond milk
- Half cup hot water
- 1 tbsp apple cider vinegar
- Half cup unsweetened cocoa powder
- 1 tsp baking soda
- Half tsp salt
- One tsp baking powder
- 1½ cups granulated sugar
- 2 tsp vanilla extract
- Half cup neutral vegetable oil
PEANUT BUTTER FILLING:
- ¾ cup natural creamy peanut butter
- 1 tsp vanilla extract
- Quarter cup pure maple syrup
- Pinch salt
- Half cup unsweetened almond milk
FOR THE CHOCOLATE FROSTING:
- 1 cup vegan chocolate frosting
- Half cup vegan chocolate shavings
INGREDIENT NOTES:
VEGAN CHOCOLATE FROSTING:
- It makes the creamy layer and gives moisture to the cake. Chocolate frosting makes the peanut butter filling better. You may use whipped vegan chocolate frosting as per your preference.
MAPLE SYRUP:
- This syrup gives a natural sweet taste to the filling and makes it smooth. You may use brown rice syrup as another choice.
NATURAL CREAMY PEANUT BUTTER:
- It gives a rich filling that soaks in the dessert and gives better results. Peanut butter includes a nutty taste and creamy texture in the recipe. You may use sunflower seed butter as a substitute.
VEGAN CHOCOLATE SHAVINGS:
- They make the cake look elegant and give extra chocolate taste in every bite. You may use mini vegan chocolate chips as an alternative.
HOT WATER:
- Water dissolves the cocoa powder and gives a deep chocolate taste. It makes the batter smooth and extra moist cake. Include hot brewed coffee if you are not using hot water.
ALL-PURPOSE FLOUR:
- It makes the cake sturdy and tender to hold the creamy filling. All-purpose flour makes light crumbs to absorb the filling better. If all-purpose flour is not available, use whole wheat pastry flour.
UNSWEETENED COCOA POWDER:
- It also maintains the sweetness of the recipe. Cocoa powder provides golden brwon color & a deep chocolate taste. You may use Dutch-process cocoa powder as an alternative.
INSTRUCTIONS:
- First, warm the oven to 350°F & grease the pan.
- Whisk baking powder, flour, sugar, salt, baking soda, and cocoa powder in a large bowl.
- Then mix almond milk, vegetable oil, apple cider vinegar, hot water, and vanilla extract to make a smooth batter.
- Include the batter to the pan then bake for 35 minutes.
- Cook the cake after baking for ten minutes and use the handle of the spoon to poke holes in it about 1 inch apart.
- Now mix peanut butter, almond milk, maple syrup, salt, and vanilla extract to make a smooth mixture.
- Pour this mixture on the warm cake and let it soak.
- Cool the cake at room temperature and spread vegan chocolate frosting on top.
- Sprinkle vegan chocolate shavings on the frosting and refrigerate the cake for 60 minutes.
SERVING SUGGESTIONS:
FRUIT:
- Strawberries
- Raspberries
- Blueberries
- Sliced Bananas
ICE CREAM:
- Vanilla Vegan Ice Cream
- Chocolate Vegan Ice Cream
- Peanut Butter Vegan Ice Cream
- Coconut Ice Cream
TOPPINGS:
- Coconut Whipped Cream
- Vegan Chocolate Sauce
- Peanut Butter Drizzle
- Toasted Coconut Flakes
HOT DRINKS:
- Black Coffee
- Espresso
- Hot Chocolate
- Chai Tea
- Peppermint Tea
COLD DRINKS:
- Iced Coffee
- Cold Brew
- Oat Milk Latte
- Almond Milk
- Chocolate Almond Milk
TIPS:
- To get the smoothest filling in the cake, use natural creamy peanut butter.
- Include the filling on slightly warm cake so it absorbs better.
- Avoid overbaking the cake to keep it from getting dense.
- Chill the cake, then serve to get clean slices and better taste.
STORAGE INFORMATION:
FRIDGE:
- Include the cake in the vessel and keep it for 5 days.
FREEZER:
- Wrap the slices individually and freeze them for 60 days.
FAQs:
What is the role of poking holes in the cake?
- They soak the butter filling in the cake better to make every bite flavorful.
Is this dessert good to prepare early?
- Yes, it gives better results after chilling overnight.
Will I replace another vegan milk in the recipe?
- Yes, you may use cashew milk as per your choice.
Can I exclude frosting of the cake?
- Yes, it still tastes delicious just with peanut butter filling and chocolate shavings.
NUTRITIONAL INFORMATION:
Calories: 318 kcal
Net Carbs: 30 g
Iron: 2.9 milligrams
Total Carbs: 35 g
Vitamin A: 45 IU
Fiber: 5 grams
Calcium: 82 mg
Protein: 7 grams
Sodium: 260 mg
Potassium: 275 milligrams
