Vegan Peanut Butter Chocolate Chip Cake

I have been making vegan King Cakes for my coworkers now for a DECADE. Wow, just letting that sink in.

We have a birthday at work, and don’t worry, I’m still baking for everyone. I didn’t realize though that her birthday celebration treat landed on Fat Tuesday. So, after I asked her for her preferences (she loves peanut butter and chocolate) I realized I have to make a king cake.

Well, looks like I had to combine the two and make a peanut butter chocolate king cake. Honestly, it tasted like a cookie wrapped in a king cake. Nothing wrong with that!

Since the recipe disappeared into the far reaches of the internet, I’ll repost below. (note: I insert the baby after I bake since it’s plastic, and well, unsure of how that would work out, ymmv on the original instructions)

Vegan King Cake

Ingredients

  • 1 cup whole wheat bread flour or whole wheat pastry flour
  • 1 1/4 tsp active dry yeast
  • 1/2 tsp salt
  • 1/4 cup unbleached granulated sugar
  • 1/4 cup Earth Balance
  • 1/4 cup unsweetened non-dairy milk
  • 1/4 cup tepid water
  • 1/2 cup non-dairy yogurt
  • 1 Tbsp cornstarch or Ener-G egg replacer (dry–don’t mix with liquid)
  • 2 tsp organic orange zest, divided
  • 1 1/2 – 2 cups unbleached white flour
  • 1 – 1/12 cups powdered sugar and more non-dairy milk for glaze

Instructions

  • In the bowl of a mixer with a dough hook, combine the whole wheat flour, yeast, salt, and 1/4 cup of the granulated sugar.
  • Heat the Earth Balance and non-dairy milk over medium low heat, until the Earth Balance is melted. Remove from heat and add the warm water. Bring the temperature to 110F.
  • Add the warm liquid to the flour and beat to combine. Add the yogurt, Ener-G, and zest and continue to beat until well blended.
  • Add in 1/2 cup of white flour and mix to combine. Continue to add the white flour in 1/2 cup increments until the dough is soft and firm, but still a bit tacky (mine only needed 1 1/2 cups).
  • Knead for ten minutes by hand or five with a dough hook, until the dough is smooth and elastic (it will be slightly tacky to the touch).
  • Gather the dough into a ball and let rise in a large bowl covered with a tea towel in a warm area, until doubled in size about 2 hours. (I put mine in the oven with the pilot light lit).
  • Once the dough has risen, punch it down, preheat the oven to 350F.
  • Lightly flour your counter and roll the dough out into a long rectangle about 26″X20″ (keep the wide end facing you). The dough should be about 1/4″ thin.
  • Once the dough is rolled out, it’s time to fill it. Spread your choice of filling over the whole thing, but leave a 1″ margin at the top and sides to help prevent the filling (see below) from squirting out when you roll it.
  • Starting at the bottom edge, carefully roll up the dough, jelly style–don’t forget to hide a tiny baby in the cake somewhere (you can use a dry bean, too). Pinch the seam really well, and connect the ends to form an elliptical ring. The sides will need to be pinched extremely well too because they often leak.
  • Carefully transfer to the dough to a parchment covered cookie sheet and bake until brown about 35-45 minutes.
  • Let cool ten minutes and then transfer to a wire rack to cool more.
  • While the dough cools, make the sugar glaze. Sift the sugar in a bowl, and add just a tiny bit of milk-teaspoon by teaspoon- until it’s a thick but pourable consistency. Pour over the mostly cooled cake and decorate with purple, gold and green sugar.

Notes

Fillings:  I usually make one of the following (or a combination).
  1. Tofutti Better Than Cream Cheese
  2. Granulated sugar mixed with ground cinnamon
  3. Preserves
(Visited 50 times, 1 visits today)