Vegan Peanut Butter Chocolate Cake
This cake is vegan, but it's definitely not missing anything! It's rich and perfectly fluffy. No eggs, butter, or dairy products needed in this recipe. Top it with your favorite foods, or eat as-is. I decided to top my mini peanut butter chocolate cakes with walnuts, ripe strawberries, and tempered chocolate - which can also be done sous vide. Note, carefully remove the cake from the jars, or eat them right out of the jar. This recipe makes 4 servings.
I am a plant-based, vegetarian food lover who loves the challenge of cooking them up in a way that's delicious, affordable, and easy.
Prep Time: 00:00
Recipe Time: 01:00
195F / 90.6C
- 1/4 cup all-purpose flour
- 1/4 cup brown sugar
- 1/2 cup coconut milk (full fat, canned)
- 1/4 cup water
- 1 teaspoon baking powder
- 2 tablespoons cocoa
- 2 tablespoons creamy peanut butter, no added salt or sugar
- 1/4 teaspoon salt
- Set your Anova Sous Vide Precision Cooker to 195ºF / 90.6ºC
- In a medium-sized bowl, combine flour, baking powder, brown sugar, cocoa powder, and salt. Mix well.
- In a high-powered blender, add the peanut butter, coconut milk, and water. Blend until smooth and free of lumps. Then, combine the wet and dry ingredients. Whisk well.
- Lightly spray the inside of the 4 oz jars with oil. Next, pour the peanut butter chocolate cake batter about two-thirds of the way. Screw the canning jar lids finger-tight.
Place the jars carefully with tongs into the waterbath. Sous vide for 1 hour.
- Carefully remove the jars from the waterbath with tongs. The water is hot! Carefully remove the lids from the canning jars and allow to cool for at least 15-30 minutes to firm up. Add your favorite toppings, or eat as-is!