I know I’m on a bit of a kick right now taking baked goods that should have peanut butter in them and instead making them with wowbutter. If you aren’t allergic to peanuts then feel free to make it using peanut butter. The most important thing to me when I am baking is that people can’t tell that it’s allergy friendly. I don’t want people saying, “this is really good for a vegan cake,” or “this is really good for nut free” I want to trick them!
It turned out so much better than I anticipated. It’s delicious and sweet and just a little bit salty. And magically nut free, what a wonderful world we live in now where such a thing is possible.
The only thing to do when you create a wonderful nut free, dairy free frosting is to slather it on a chocolate cake. A double layer chocolate cake so you get double the goodness. It is Saturday after all, if there is ever time for a double layer chocolate cake with no-but butter frosting it is Saturday.
I will say this cake turned out an absolute mess aesthetically. When I took the second cake out of the pan part of it stuck to the pan, so I had to attempt to piece it back together. Hence the reason there aren’t really any pictures of the whole cake, doesn’t make for a pretty blog post.
Looks aside it is truly delicious and delectable. I used my mum’s chocolate cake recipe (of course) which is the greatest vegan chocolate cake recipe in the world. Seriously. I will die on that hill. Try it and see if you can find a better one, I dare you. Over the years I’ve thought that there might be better ones, I tried vegan chocolate cake recipes from different vegan baking books . . . none were as good. My Mum’s extremely simple recipe blows them all out of the water. You can find that recipe here.
Vegan Nut-Free “Peanut Butter” Buttercream Frosting
- 1/4 cup vegan margarine
- 1/3 cup wow butter (or nut butter if you aren’t allergic)
- 1 1/4 cup powdered sugar
- 1 tsp vanilla
- 1 tbl molasses
- 1 tbl coconut milk
Cream together the vegan margarine and wow butter
Add the powdered sugar, vanilla and molasses and beat until fluffy and smooth, add a tbl of coconut milk (or more if the frosting is still too stiff)