There’s always a good time to celebrate! Why? It just ist. Life, happiness and moments that will stay with us forever.
My birthday is already a few weeks back but I got the honor to develop this incredible vegan salted peanut butter caramel cake for a huge German brand which is celebrating their 50th anniversary this year. Needless to say, I wanted to share this recipe with you as well!
Because who does not like caramel – or peanut butter?
(if you do – please tell me and tell me why in the comments)
This cake – vegan or not – is an absolute crowd pleaser! How do I know? Well, I’ve actually took a crowd and had them taste test for you. And down to the last person, they loved it. But I’ll say: check it out for yourself and enjoy!
The perfect cake for every party – whether vegan or not, everyone will love it! HERE is the recipe for you 🎉
- 275 g plant-based drink of your choice ∣ for the dough
- 25 g lemon juice ∣ for the dough
- 300 g gluten-free all purpose flour ∣ for the dough
- 150 g oat cookies ∣ for the dough
- 2 tsp baking soda ∣ for the dough
- 2 tsp baking powder ∣ for the dough
- 2 tsp vanilla sugar ∣ for the dough
- 350 g brown cane sugar ∣ for the dough
- 1 tbsp cornstarch ∣ for the dough
- 200 g vegan “butter” ∣ for the dough
- 250 g apple puree ∣ for the dough
- Pinch of salt ∣ for the dough
- 350 g vegan butter ∣ for the buttercream
- 250 g peanut butter ∣ for the buttercream
- 500 g powdered sugar ∣ for the buttercream
- 200 g brown cane sugar ∣ for the caramel
- Pinch of salt ∣ for the caramel
- 150 g oat cookies dark ∣ for decoration
- puffed quinoa ∣ for decoration
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Preheat the oven to 180C/350F and prepare two 20 cm/8 inch springform pans or one 28 cm/11 inch springform pan. Line the bottom with parchment paper and grease the inside of the rim.
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Mix the plant-based drink and lemon juice together in a glass and set aside. This makes our homemade buttermilk.
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Process the oatcakes into “flour” in a food processor. If you don’t have a food processor at hand: simply place the biscuits in a tightly sealed plastic bag and pound the biscuits into small pieces with a rolling pin. Put aside.
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In a large bowl, mix together all-purpose flour, oatmeal flour, baking soda, baking powder, vanilla sugar, cane sugar, salt and cornstarch.
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In another bowl, mix the vegan buttermilk, vegan butter and apple sauce together well using a hand mixer.
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Now fold the wet ingredients into the dry ingredients. Stir well and divide between the two small cake tins or pour into the large springform pan. Bake for about 50-55 minutes. Do the chopstick test. Let the cake cool down well.
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For the buttercream, cream together the vegan butter and peanut butter. Then sift the powdered sugar over it and mix it in again and again. If only one springform pan was used, now divide the cake horizontally in the middle. Put a layer of buttercream on the bottom cake and spread evenly.
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In a saucepan, melt the sugar while stirring constantly. Warning, this gets very hot.
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When the sugar is almost liquid, be sure to reduce the heat as the caramel can burn quickly at this point.
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Pour half of the caramel over the first base and buttercream. Don’t spread it, just spread it over it with a spoon.
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Form small lattices with the caramel on a plate. Simply let the caramel slide off the spoon. If it gets too hard, feel free to heat it up again. Put aside.
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Put the 2nd layer on top of the first layer and put the cake in the freezer for about 30 minutes. Store the buttercream in the fridge for that long.
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Cover and decorate the cake with the remaining buttercream. Decorate with oat cookies and quinoa pops. Serve straight away and enjoy.
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Don't forget to #therawberryeats over on instagram and tag me @therawberry if you remake this one. I'd love to see your recreations.
Thank you so much for stopping by! You’ll find more inspiration every day on my Instagram channel.
See you there!
Your Marie
Author: Marie Dorfschmidt
