Vegan Peanut Butter Kandy Kake

5 from 1 vote

Vegan Peanut Butter Kandy Kake

My vegan kandy kake is made with a layer of fluffy vanilla cake, covered in creamy peanut butter, and topped with a layer of chocolate. It tastes like like a Tastykake Kandy Kake, but is totally vegan!

Prep Time25

Cook Time22

Chill Time and Cooling Time2

Total Time2 47

Course: Dessert

Cuisine: American

Servings:

Calories: 498kcal

Author: Alissa Saenz

Equipment

1 10 x 15 inch half sheet pan

Ingredients

1 ¼ cups unflavored and unsweetened non-dairy milk
⅓ cup vegetable oil
2 teaspoons vanilla extract
2 ¼ cups all-purpose flour
1 ½ cups organic granulated sugar
1 ½ teaspoons baking powder
½ teaspoon salt
1 (16 ounce/454 gram) jar creamy peanut butter (Note 1)
12 ounces vegan chocolate chips (Note 2)
2 tablespoons vegan butter

US Customary - Metric

Instructions

Preheat the oven to 350°F and grease the bottom only of a 10 x 15 inch half sheet pan.
Stir the milk, oil, and vanilla together in a small container, such as a liquid measuring cup.
Whisk the flour, sugar, baking powder, and salt together in a large mixing bowl.
Pour the milk mixture into the bowl with the flour mixture, then use an electric mixer at high speed to beat the ingredients together, just until they're fully combined.
Pour the batter into the prepared baking pan, the place the pan into the oven and bake the cake for 22 to 24 minutes, until a toothpick inserted into the center comes out clean.
Place the cake pan on a cooling rack and let the cake cool completely.
Once the cake has cooled, place the peanut butter into a medium microwave-safe bowl. Warm the peanut butter up by microwaving it in fifteen second increments and stirring in between. Stop once the peanut butter has softened up but isn't yet runny, after about three zaps.
Drop the peanut butter over the cake in dollops, then spread it out as evenly as you can.
Place the cake into the fridge to chill for at least one hour, to set the peanut butter.
Place the chocolate chips into a medium microwave-safe bowl. Cut the butter into three or four small pieces, then add them to the bowl with the chips. Microwave the butter and chips in 20 second increments, stirring well in between, until the chocolate has completely melted, after about three to four zaps.
Spread the chocolate over the peanut butter layer on the cake. Work quickly, as the cold peanut butter can cause the chocolate to rapidly solidify.
Let the cake sit until the chocolate has hardened, which should only take a few minutes if your peanut butter was fully chilled.
Use a hot knife to carefully cut the cake into squares.
Serve.

Notes

I recommend using conventional peanut butter, rather than natural/runny peanut butter for this recipe, which can make the cake very sloppy.
This will be about two cups of chips. You may need to buy more than one bag. (Enjoy Life, the brand I use, is sold in nine ounce bags.)

Nutrition