American Baker in Germany

 This cake was for a kindergarten bake sale. I'm using up some leftovers that I had in the freezer for this cake. The cake is a 6-inch peanut butter cake and the frosting is chocolate Swiss meringue buttercream. I was slightly concerned that at a bake sake, a cake frosted with chocolate frosting wouldn't be obvious that there were peanuts in the cake itself. But I frosted nice and smooth and piped swirls on top of the cake. I piped a shell border along the bottom. But to make it obvious that this cake contains peanuts, I included some peanut M&M's. Then I decided that wasn't obvious enough, so I added some peanuts as well. I love this kind of cake. It looks so delicious. Watch us make this delicious cake on our YouTube channel here: https://youtu.be/CBX8v-ziYus Schaut zu wie wir diese leckere Torte auf unserem YouTube Kanal machen hier: https://youtu.be/p0_0YwhZVIA

I had made a video with this recipe long ago, but my original blog post with the vegan chocolate cake recipe is kind of buried under a lot of other things plus it's not alone in the post, so I decided it was time for a new one. So, first things first: Vegan Chocolate Cake: 2 cups (450 mL) milk alternative (any kind works fine, pick your favorite: almond milk, soy milk, rice milk, coconut milk, etc.) 2/3 cup (150 mL) vegetable oil 1 1/2 cups sugar (300g) 2 tsp vanilla extract or 2 packets (2 tbsp) vanilla sugar 1 tbsp vinegar 1/4 tsp salt 1 tsp baking powder 1 1/2 tsp baking soda 2/3 cup (70g) baking cocoa 2 cups (240g) flour Add your milk alternative, sugar, oil, vanilla and vinegar to a mixing bowl. Mix until the sugar is dissolved. Add salt, baking powder, baking soda and cocoa and mix until combined. Then add flour and mix until there are no chunks of flour left, making sure to scrape the bowl in between. The batter will be rather thin. Then bake at 350° F or 180° C in a gr...