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Here at Sensei Cooks I write about my adventures in the kitchen and sometimes in the dojo.

I have a love for cooking and want to explore all the possible facets of it. Leave no stone unturned so to speak.

I am Vegan and love all types of vegan cooking.

I love the process of cooking. Being in the moment. Sort of Zen and the Art of Cooking.

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Chocolate Layer Cake with Peanut Butter Filling

Chocolate and Peanut Butter – a perfect combination. What could be better – and it’s all Vegan.

Photo 2012-09-29 5 25 31 PMPhoto 2012-09-29 5 27 57 PM

Chocolate Layer Cake with Peanut Butter Filling
Everything Vegan – Vegetarian Times Magazine’s Cookbook

3 cups all-purpose flour
2 cups cane sugar
6 tbsp unsweetened cocoa powder
2 tsp baking soda
1 tsp fine sea salt
3/4 cup vegetable oil
2 tbsp white vinegar
2 tsp pure vanilla extract

1 lb confectioners’ sugar
1/2 cup unsweetened cocoa powder
1/2 cup non-hydrogenated vegetable shortening
1 tsp pure vanilla extract

4 oz creamy peanut butter
4 oz firm silken tofu, drained
1/2 cup confectioners’ sugar
1 1/2 tsp pure vanilla extract
1. preheat oven 350 degrees F., coat 2 8” round cake pans with cooking spray
2. Sift flour, sugar and cocoa, baking soda and salt into a large bowl.
3. Whisk the oil, vinegar, vanilla and 2 cups water together in a medium bowl.
4. Fold the wet into the dry, pour into the two prepared cake pans.
5. Bake for 40 minutes (check that a toothpick comes out clean)
6. Cool in pans 20 minutes.
1. Sift sugar and cocoa together in a bowl.
2. Add shortening and mix on low with an electric mixer 1 minute.
3. Add 2/3 cup boiling water and vanilla and beat until smooth. Let cool 20 minutes.

1. Purée peanut butter and tofu in blender until smooth.
2. Add sugar, slowly and add vanilla blend until smooth.
3. Cool in fridge until firm enough to spread.

1. Place on cake layer on plate, top with filling.
2. Add second cake layer and spread icing on top and sides as desired.
3. Refrigerate until ready to serve.

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