Vegan PB Miso Cake

Vegan Chocolate Layer Cake
Tegral Satin Cacao-Trace Clean Label Vegan Chocolate Cake Mix 500g
Water 235g
Oil 110g
Peanut Crunch
Creamy Peanut Butter 200g
Belcolade Cocoa Butter 100g
Belcolade Origins Vietnam Dark Cacao-Trace 73% 100g
Rice Crispy Cereal 50g
Maldon Smoked Sea Salt 3g
Vegan Peanut Butter Cream
Vegan Cream Cheese 336g
Peanut Butter 375g
10x 284g
Miso, white 100g
Vanilla Extract 12g
Ambiante 300g
Vegan Chocolate Layer Cake
  • Mix all ingredients together for 5 minutes.
  • Bake in rounds at 340°F for 14-18 minutes. 
  • Cool.

Peanut Crunch
  • Crush the Puffed Rice Toast and grind the hazelnuts. 
  • Melt the cocoa butter and the chocolate; mix with the peanut butter.
  • Add the puffed rice.
  • Dip Chocolate Vegan Cakes; freeze.

Vegan Peanut Butter Cream
  • Paddle Cream Cheese, Peanut Butter, and sifted 10x till smooth 
  • Add miso and vanilla 
  • Warm to 85°F 
  • Dip frozen Vegan Cakes.

About this Recipe:

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