This cake is the ultimate in indulgence. A dense, rich chocolate sponge with undertones of banana and peanut butter that make it so delicious you’ll wonder how you lived your life without it. It gets better… The lavish chocolate icing is complimented perfectly with the addition of more peanut butter and with every mouthful you’re thinking “I don’t ever want this experience to end”.
This cake was created off the back of our trip to Sheffield when we were reminiscing whilst wandering down Abbeydale Road and stumbled upon Steel City Cakes an old fave of ours. A café with a twist this place has an incredible array of teas, shakes, coffees of all varieties and not to mention cake! Plus, it’s all vegan! I’d forgotten how much I loved this place but as soon as we walked through the door I remembered. I have a very sweet tooth, always have, and when I say very I mean it. Desserts that most people consider too rich I relish. I love overindulgent cakes and where some people are of the opinion less is more, I’m the complete opposite and Steel City Cakes empowers my beliefs. There’s always such a selection from the wacky creations to the traditional and simple. Whatever your taste there’s a cake here for you and because I love all of the cakes choosing was that much more difficult. J always says I take forever to make decisions but when presented with this much taste defying choice the decision was even more burdensome.
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Inspired by the tasty vegan creations at Steel City Cakes I decided to let my creative inner cake magician lose in the kitchen and I and came up with this bad boy – vegan chocolate, banana and peanut butter cake. The sponge is a condensed chocolatey masterpiece infused with banana and peanut butter that is present but not overpowering. The topping is a concoction of the ultimate indulgence with luxurious chocolate icing and lashings of peanut butter. This cake is not for the faint-hearted so proceed with caution and be warned this cake is so good you may struggle to share it!
When it comes to peanut butter we love only the best so I chose to use Bulk Powder’s own brand of smooth roasted peanut butter. It’s made with 100% peanuts and nothing artificial plus above all it’s tastes bloody great. I’m put off by all these nut butters with lots of chemicals because real peanut butter tastes yummy and is full of all the good stuff so you don’t need anything else.
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This cake doesn’t require a lot of intricate steps meaning there’s little room for error. For best results I mixed all of the wet ingredients then stirred in all of the dry ingredients until they were just combined. At this stage it’s important to not over work the mixture as this can make the cake too stodgy. This recipe uses easy to source ingredients so it’s convenient for you to recreate this masterpiece at home.
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This cake is very rich with a dense sponge and the addition of the decadent icing makes it even more sumptuous. So if you’re in the mood for a light fluffy desert, then this isn’t the cake for you. As always if you decide to give this a whirl then let us see your creations with the #veggievagabonds on social media.
Vegan Chocolate, Banana & Peanut Butter Recipe
3 very ripe bananas – the riper the better
3 heaped tablespoons of smooth peanut butter
¼ cup of maple syrup
2 teaspoons of vanilla
120 grams of soft brown sugar
¾ teaspoon of salt
210 grams flour
4 teaspoons of baking powder
50 grams of cocoa powder
For the icing;
200 grams of icing sugar
1 tablespoon of plant milk
50 grams of cocoa powder
A knob of vegan butter
4 tablespoons of peanut butter
1. Preheat oven to 180 degrees Celcius.
2. Mash the banana with a fork until it’s pretty much smooth.
3. In a bowl either whisk or mix the banana, nut butter, maple syrup, vanilla, sugar and salt until fully combined.
4. Add the flour, baking powder and cocoa powder then mix with a spoon until just combined – do not whisk or over work the mixture.
5. Grease a cake tin of roughly 12 cm and split the mixture in two.
6. Bake each cake for about 15-20 mins or until a toothpick comes out clean.
7. Whilst the cake is baking prepare the icing by combing the vegan butter, cocoa powder, icing sugar and plant milk and whisk. If the mixture is too thick add more milk and if it’s too thin add more icing sugar and cocoa powder.
8. Once the cake is baked leave it to cool completely before icing it.
9. Carefully slice off the outer crust from both cakes then use half the chocolate icing to ice the bottom half. Then swirl in 2 tablespoons of peanut butter. Do the same for the other cake half and place on top of the bottom half.
10. I then decorated the cake with some chocolate shards on top by chopping up a few chunks of vegan chocolate.
This cake is best enjoyed on the day and will keep out of the fridge for another day. It will keep longer in the fridge but will lose some of its flavour.
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