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Vegan Peanut Butter & Chocolate Caramel Popcorn Cake


When you take your family plant based there are certainly challenges ahead.. suddenly they NEED to like a lot more vegetables than they used too, eating out is not as easy as those good old kids menus rarely have a non dairy vegetarian option.

My kids have been awesome. They are 100% plant based at home and when out with us. When they have sleepovers or playdates the rules are up to them. We made it known we would be disappointed if they went the non vegan route if it was easily available and so far they have easily managed to order pizzas, have a vegan burrito or take the pasta option with no meat.

BUT when it is their turn to eat treats fo' REAL, you need to be generous. I bake loads of yummy but healthy vegan goodies at home but for a birthday cake I was ready to rock the mother load for her. we searched Pinterest for ideas of flavours as she picked not 2 but 3 different cakes and asked me to combine them AND 2 were not vegan!

Anywho, her wish was my command and create I did..



INGREDIENTS :

2 cups (480 ml) Almond Milk
2 tsp Apple Cider Vinegar

1 1/4 cups (307 g) Pureed Apple (Applesauce)
2/3 cup (160 ml) melted Coconut Oil
2 tsp Vanilla Extract

2 cups + 2 Tbsp (320 g) Whole Wheat Four
1 1/3 cups (266 g) Cane Sugar
1 cup (96 g) Cocoa Powder
2 tsp Baking Soda
1 tsp Baking Powder
1/4 tsp Salt

1 cup Peanut Butter
1 cup Vegan Butter
⅛ cup Maple Syrup

1 cup Cane Sugar
1½ tsp Vanilla Extract
¾ tsp Salt
½ cup Coconut Cream (chilled overnight)
½ tsp Baking Soda
4 cups Popcorn (popped/made)


DIRECTIONS :

Preheat oven to 350 degrees F (176 C) and lightly spray 2 x 8-inch round cake pans 
Dust with cocoa powder, shake out the excess and set aside.
Mix the almond milk and vinegar in a large mixing bowl, and leave for a few minutes to activate. Add the oil, vanilla extract, and apple puree and beat until a bit frothy.
Add the flour, sugar, cocoa powder, baking soda, baking powder, and salt (preferably sifted) over the wet ingredients while mixing to combine. Beat until no large lumps remain.
Divide batter evenly between your 2 cake pans (should be around 1/2 on each)
Bake 25-30 minutes, or until a skewer into the middle comes out clean. 
Let cool completely before frosting.

While cooling, prepare frosting..

Use a handheld or counter-top mixer to whip peanut butter, butter, and sweetener until smooth.
Place in fridge until ready to use. 

and then the caramel..

Make your caramel by placing the sugar, salt and vanilla in a pot over high heat.
Stir until the mixture gets lumpy and a yummy brown.
Add the coconut cream and keep stirring.
Stir for quite a while until all the lumps dissolve and the caramel is all smooth and silky.
Turn off the stove.
Add baking soda and stir until it's mixed throughout.
Remove from heat and allow to cool.

Once the cake is cooled, add a thick layer between the top and bottom layers then frost generously around the sides and top

Pile your popcorn on top of the cake and around the bottom if you want.
Re-warm your caramel in the microwave in 30-second bursts, stirring between each one.
Drizzle that caramel all over the popcorn and around the edges.
Go get a knife and get ready to devour it.

What do you think? Too much? What is the best B Day Cake you have ever had? 


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