Vegan Peanut Butter Chocolate Cake
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. www.plantbasedandbroke.com
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Pro-level cooking techniques made simple.
Ingredients for 4
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
Directions
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Step 1
Set your Anova Sous Vide Precision Cooker to 195ºF / 90.6ºC
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Step 2
In a medium-sized bowl, combine flour, baking powder, brown sugar, cocoa powder, and salt. Mix well.
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Step 3
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.
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Step 4
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.
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Finishing Steps
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Step 0
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!