Peanut Butter Cake With Peanut Butter Icing

I have been thinking for a long time how I want to revive this blog, dedicate more time to it and take it to a new level. I was thinking of leaving from next Monday (today is Wednesday) but I said to myself don’t wait any longer, don’t procrastinate and go. Well, instead of sharing the recipe for this perfect cake on Instagram, here it is on the blog ❤️

This blog is the cornerstone of everything I do and I believe that with its help I can do much more than I am aware of. I have a couple of great ideas and I can’t wait to get started with the realization. I’m sure you’ll like it too.

And now, the recipe!

I will only briefly refer to the cake. She is perfect! Really! You can even make the peanut butter icing without base and serve it in glasses. I think it will be top notch.

What makes this peanut butter cake so delicious is how it blends with the icing, which is also made of peanut butter.

This way the cake is much fuller and heavier but so good it will effortlessly melt in your mouth and you will crave for more. The base is classic raw and what makes the cream extraordinary is, my favorite, aquafaba or water from a can of chickpeas. Think carefully before throwing it the next time.

Peanut Butter Cake With Peanut Butter Icing

My peanut butter cake with peanut butter icing is healthy and nutritious. To get started, follow my instructions below.

Peanut Butter Cake With Peanut Butter Icing

Peanut Butter Cake With Peanut Butter Icing

Peanut Butter Cake

  • 1+1/2 cups dates
  • 1/2 cup almonds
  • 3/4 cup oatmeal
  • 1 tsp vanilla extract

Peanut Butter Icing

  • 1 cup coconut cream
  • 1/3 cup agave syrup
  • 1 tsp vanilla extract
  • 1 cup peanut butter (without pieces)
  • 1/2 cup aquafaba
  • 1 tsp apple cider vinegar
  1. Start preparing your peanut butter cake with peanut butter icing by soaking the dates in hot water for 15 minutes and then straining them. Put almonds and oatmeal in a multipractice / chopper and mix. Add drained dates and vanilla and mix until mixture is combined.

  2. Transfer the mixture to a 20 cm diameter mold lined with baking paper and press into the base and into the edges of the mold.

  3. Put coconut cream in a clean bowl, so only a thick part of the can. It is best to put the can in the fridge overnight to completely squeeze the cream and make it easier to remove. Mix the cream with a hand mixer and add the vanilla extract. Gradually add the peanut butter and mix briefly until combined into the whipped cream.

  4. In another clean bowl, put aquafab and apple cider vinegar and mix until you get a solid whipped cream (like the one made from egg whites).

  5. Gradually add the obtained aquafabe whipped cream to the mixture of coconut and peanut butter and mix lightly by hand. Don't be too aggressive because the cream will be thick and not "fluffy"

  6. Pour the resulting mousse over the base, flatten and refrigerate for at least 2 hours.

  7. You can also optionally garnish with melted dark chocolate and pieces of peanuts (unsalted) before serving. And here you go – your peanut butter cake with peanut butter icing is ready to be served!

* thick part from a can of coconut milk

** water from canned chickpeas

dessert, gluten free, vegan

And I took some extra photos for your pleasure:

Thank you so much for reading my peanut butter cake with peanut butter icing recipe

If you make this recipe, let me know your impressions and tag me on social media if you post photos. Thanks ❤️

Let me know if you have any questions or thoughts in the comments below, rate my recipe if you’d liked it, and as always, I’m sending much love and sweetness to you!

– Luka