DirectionsStep1Preheat the oven to 350 degrees F and grease a 9 x 13 inch cake pan (or a 10 x 15 inch jelly roll pan for a sheet cake).Step2Vegan buttermilk: In a measuring cup, measure 1 cup of soy milk, then add the apple cider vinegar and give it a little stir. Set aside to curdle.Step3Dry ingredients: In a medium bowl, whisk together the flour, baking powder and salt. Set aside.Step4In a large bowl, or the bowl of a stand mixer with a paddle attachment, beat together the peanut butter, sugar and oil until well combined, scraping the sides as needed.Step5To the bowl with the peanut butter, with the mixer on low speed, alternate adding the flour mixture and the vegan buttermilk, in 3 parts, ending with the buttermilk. The cake batter is thicker than most, and won't reall…Step6Transfer to the prepared pan and spread out evenly. Bake for 28-32 minutes until a toothpick comes out clean in the middle. For a sheet cake (10x15 inch pan), it will only need 15-18 minutes in the oven.Step7Let the cake cool completely, then frost generously with peanut butter frosting and serve. Sprinkle with mini chocolate chips, if desired.Step8Using either a handheld or stand mixer with a whisk attachment, beat the peanut butter and vegan butter on medium speed until smooth and creamy.Step9Add the powdered sugar, 4 tablespoons of soy milk, vanilla and optional salt. Beat on low speed at first, then gradually increase to high and beat for 2 minutes until very fluffy.Step10If it seems too thick, add more milk, a few tablespoons at a time. If it gets too runny, add more powdered sugar until you have a smooth, thick and pipe-able frostingIngredientsIngredients1 cupSoy Milk1 tablespoonApple Cider Vinegar2 cupsAll Purpose Flour1 tablespoonBaking Powder¼ teaspoonSalt1 ¾ cupsCreamy Peanut Butter1 cupGranulated Sugar¾ cupVegetable Oil¾ cupVegan Butter (slightly softened)3 cupsPowdered Sugar1 teaspoonPure Vanilla Extract6 tablespoonsSoy Milk (more as needed)add Salt (tiny pinch, optional)See moreNutritionalNutritional443 Calories27 gTotal Fat45 gCarbohydrate202 mgSodium8 gProteinFrom noracooks.comRecipeDirectionsIngredientsNutritionalFeedbackThanks!Tell us more
Low-fat Peanut Butter Cake
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WebIn a large bowl or the bowl of a stand mixer, beat together the peanut butter, sugar and oil until well combined and smooth, scraping the sides as needed. 2. Alternate adding the flour mixture and vegan buttermilk, in …
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WebFeb 21, 2012 · Combine all of the ingredients in one mug until smooth. If there are flour chunks, use a fork to break up the chunks. Pour half of the batter into a second mug. The mug cakes need to be cooked separately. …
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