1 cup whole wheat flour (I prefer the type that has bits of bran in it, that makes a big difference in texture)
1 1/2 tsp baking powder (aluminium-free)
1/3 cup unrefined caster sugar
1/2 tsp salt
Sift the flour into a bowl, add back the remaining bran, add the other ingredients and mix well.
1/2 cup creamy, smooth peanut butter
1/2 cup applesauce (I like Bramley applesauce for its slightly tart taste)
1/2 cup soy milk (or another type of non-dairy milk)
Mix peanut butter and applesauce in a bowl, add the milk and mix well (picture 1 above)
Note: I've used different types of applesauce, some with more sauce and just a few bits of apple, others with more apple pieces and less sauce. You basically need just the sauce but a few bits of apple make the texture and taste even better.
Note: The measuring cups I use are 250 ml (1 cup), 125 ml (1/2 cup) and 80 ml (1/3 cup).
Note: A 450 g peanut butter jar is enough for the whole cake.
Preheat oven to 350°F (180°C).
In a bowl mix well the wet and dry ingredients (picture 2 above).
Divide the batter into 3 equal parts (I had only two tins so I first baked two layers and then the third).
Lightly oil 2 x 7" (18 cm) sandwich tins (you can also cut 2 circles of parchment paper and line the bottom of the tins after greasing them).
Pour the batter into the tins and use the back of a spoon to even out the surface as much as you can.
Bake for about 20 minutes until they start to pull away from the side and the top turns slightly golden. A toothpick inserted in a few places should come out clean.
Remove the tins onto wire racks. After 5 minutes carefully remove the cake layers from their tins and place them on the wire racks to cool completely. If you're using parchment paper, peel it off after taking the cake out of the tin. Use one tin to bake the third layer.
Peanut Butter Chocolate Frosting
1 cup creamy, smooth peanut butter
1/2 cup icing sugar
75 g vegan chocolate (60%)
about 1/2 cup soy milk (light coconut milk and almond milk work great too), divided
Chocolate ganache: In a double boiler melt the chocolate cut into small pieces with 3 Tb milk (a simple way is a glass bowl over a pot of simmering water, water not touching the bottom of the bowl). Set aside for a couple of minutes to cool (picture 3 above).
In a bowl mix peanut butter (picture 4 above) and icing sugar, add the chocolate ganache and another 3 Tb milk and incorporate. Start adding milk (about 1/3 cup) until you get a thick yet easily spreadable consistency.
Divide it into three and frost the layers, the top and the sides.
Place the cake in the fridge for one hour, remove and either slice and serve right away or decorate it first.
I used some chocolate ganache and lemon drizzle to decorate it.
For the lemon drizzle you only need about 1/3 cup icing sugar to which you add a few drops of lemon juice until you get a thick but runny consistency. Create circles on top and let it drip on the sides. You can also use water or orange juice instead of lemon juice.
For the chocolate ganache you need 50 g chocolate, 2 Tb milk and 2 Tb agave nectar (or maple syrup), melt together in a double boiler, remove and keep stirring with a wooden spoon until it has a thick consistency and doesn't spread when drawing lines. If you're not used to decorating with chocolate ganache, just draw a couple of test lines until you get the right consistency. When ready, create circles between the lemon drizzle circles and again let some drip over the edges.
Source: vegan-magic, April 2012