This is a healthy cake!
You can totally rationalize it though! I mean, there’s only four measly tablespoons of butter, a half cup of heart healthy peanut butter, brown sugar instead of white and the ganache is vegan! Totally vegan.
See? Healthy. So healthy you could practically eat it for breakfast.
I baked this cake yesterday for girls night. It just seemed like the right thing to do. The cake itself is super light and fluffy (and ridiculously easy to make, may I add) and the vegan ganache is perfectly melty, drippy and delicious. Especially when topped with a crunch of flaky sea salt!
Y’all know how much I love my sea salt.
And just so everyone knows that I, too, mess up in the kitchen regularly, I’d like to add that this is my second attempt at the cake yesterday. I forgot the egg on the first attempt then realized when my cake was in the oven, baking like an orange rock.
It reminded me of the time during my final exam in culinary school when I forgot the baking powder in my biscuits.
Sometimes all you can do in a moment like that is take a deep breath, eat a few chocolate chips and start over. And whatever you do, don’t forget the egg for the second time.
serves 8 hungry girls
for the cake
1/4 cup butter, softened
1/2 cup packed brown sugar
1/2 cup creamy peanut butter
2 tsp vanilla extract
1 1/4 cup all purpose flour
1 tsp baking powder
1/4 tsp salt
2/3 cup soy milk (or regular milk)
for the vegan salted chocolate ganache
2/3 cup soy milk (or other non-dairy milk)
3 T maple syrup
8 oz semisweet chocolate chips
flaky sea salt to sprinkle on top
Preheat oven to 350 and grease an eight inch round cake pan. Set aside.
Sift together the dry ingredients in a medium size bowl. In another bowl, beat together the butter, peanut butter and brown sugar until light and fluffy. Add egg (don’t forget!!) and vanilla and beat until smooth.
Add the soy milk and dry ingredients alternately, beating well after each addition. Pour batter into prepared pan and bake for 25 minutes, or until the sides of the cake begin to pull away from the pan. Turn over onto a large plate and let cool while you make the ganache.
To make the ganache, bring the soy milk to a simmer on the stove. Pour over the chocolate chips , add the maple syrup and stir together until smooth. Let sit for 15 minutes to cool.
Pour ganache evenly over cake so it drips down over all sides. Place cake in fridge for another 15 minutes so the ganache can set, then sprinkle flaky sea salt over the top.
Between that and these this week, I’m in a peanut butter-induced coma.
But I’m not complaining. It is my birthweek after all.