Peanut Butter & Jelly Cake
Rate this recipe!
| Prep Time | 15 minutes |
| Cook Time | 30 minutes |
| Servings |
servings
|
Ingredients
Cake
- 1 1/2 cups all purpose flour
- 1 cup granulated sugar
- 1/2 tsp. baking soda
- 1 1/2 tsp baking powder
- 1/2 tsp. salt
- 2 tsp. pure vanilla extract
- 5 tbsp. coconut oil
- 1 cup smooth peanut butter
- 1 tsp. white vinegar
- 1 cup almond milk
Frosting
- 1/2 cup (1 stick) vegan butter, softened
- 1 cup smooth peanut butter
- 2 cups powdered sugar
- 1 tsp. pure vanilla extract
- 1/4 cup almond milk
- 1 1/2 cup seedless strawberry jelly
Ingredients
Cake
Frosting
|
Rate this recipe!
|
Instructions
Cake
- Preheat oven to 350 degrees F.
- Mix first 5 dry ingredients in medium bowl, set aside.
- In a larger bowl, mix coconut oil and vanilla extract, then slowly beat in the peanut butter.
- Mix the almond milk with the coconut oil-vanilla-PB mixture. Gradually mix dry mixture into wet mixture. Mix batter until smooth.
- Pour batter into 2 springform or cake pans and bake for 30 minutes. Insert toothpick and ensure it comes out clean. While cakes are cooling, prepare the frosting.
Frosting
- Cream together softened vegan butter, peanut butter and vanilla extract.
- Beat mixture together with powdered sugar until creamy. You will want to add the powdered sugar gradually or your kitchen will be covered with it. You also may want to add a couple splashes of the almond milk to ensure frosting is smooth.
- Frost the first cake, then spread a layer of the jelly, top with the second cake and repeat the frosting & jelly. Frost the sides.
Recipe Notes
This cake is intense. You only need a small slice but if you enjoy peanut butter & jelly sandwiches, then you'll love this cake.
Share this Recipe
Powered by WP Ultimate Recipe
Leave a Reply