Servings 8 slices
Ingredients
Cake Batter
- 1 1/3 cup of soy milk
- 2 tsp of apple cider vinegar
- 1/2 cup of unsweetened apple sauce
- 100 g of neutral vegetable oil
- 1/2 tsp of vanilla essence
- 1/4 cup of peanut butter make sure it is mixed well with the oil and has a pancake batter consistency
- 375 g of cake flour
- 200 g sugar
- 1 tbsp of baking powder
- 1/2 tsp of salt
- 2 tsp of ginger powder
- 1 1/2 tsp of cayenne pepper
- 1/2 tsp of calabash nutmeg
- 1/3 tsp ground cloves
Frosting
- 50 g vegan butter at room temperature
- 70 g powdered sugar
- 10 g cacao powder
- 1/4 tsp ground cloves
Extra Decoration
- vegan friendly dark chocolate
Instructions
- Preheat the oven to 350°F
- Mix the apple cider and soy milk together and let it sit for 10 minutes to coagulate
- As the milk is coagulating, mix your dry ingredients together (flour, sugar, baking powder, salt, and spices)
- After the 10 minutes are up, mix in the rest of your wet ingredients into the milk (oil, apple sauce, vanilla essence, peanut butter)
- Combine the wet and the dry ingredients
- Bake for 30 minutes or until a toothpick comes out dry
- Let the cake cool down
- As the cake is cooling down, start to whip the butter till it is light and fluffy
- Slowly sift in the powdered sugar, cacao powder and clove spice
- Spread an even layer on the cake
- For extra decoration, add some dark chocolate shavings on the cake.