Birthday Cake Cake Caaaake~

Yesterday was Matto's birthday, so in preparation for celebrating today, I made a cake! Matto being a vegan, I put my vegan baking-pants on and made this PPK chocolate cake (although the recipe says cupcakes) with a slight alteration to the mousse. Vegan chocolate chips are hard to come by in this region, so I subbed them for melted peanut butter :D I will post the recipe and the steps I took to make it below~

Chocolate Mousse Cake, PPK


For the mousse:
1 cup melted peanut butter
12 oz/350 grams extra firm silken tofu
1/4 cup plain soy milk
2 tablespoons maple syrup
1 teaspoon pure vanilla extract

For the cake:
1 cup soy milk
1 teaspoon apple cider vinegar
3/4 cup granulated sugar
1/3 cup canola oil
1.5 teaspoons vanilla extract
1 cup all-purpose flour
1/3 cup cocoa powder
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt


Cooking spray/vegetable shortening

Prepare the Mousse:
1. Crumble the tofu into a blender. Add the soy milk, syrup and vanilla extract. Puree until completely smooth. Set aside.
2. Microwave the cup of peanut butter, stirring occasionally and keeping an eye on it to make sure it doesn't burn.
3. Add the peanut butter to the tofu and blend until well combined, use the spatula to scrape down the sides of the blender every so often.
4. Transfer the mousse to an air tight container or a bowl covered in saran wrap and let chill for an hour.

Prepare the cupcakes:
1. Preheat oven to 350°F/180C and grease a cake pan with some vegetable shortening or cooking spray.
2. Whisk together the soy milk and vinegar in a large bowl, and set aside for a few minutes to curdle.
3. Add the sugar, oil, and vanilla extract to the soy milk mixture and blend well.
4. In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. Add in two batches to wet ingredients and beat until no large lumps remain.
5. I made a small layer cake, so just split the batter evenly into two cake pans.
6. Bake 20 minutes, until a toothpick/knife inserted into the center comes out clean. Transfer to a cooling rack and let cool completely.

To assemble:
1. Once the mousse is chilled, use a frosting spatula to spread the mousse between the two layers of the cake. After putting the layers together, completely cover the top and sides of the cake with the mousse and keep in a cool place until serving.

Chocolate Peanut Butter Cupcakes

Decided to make some cupcakes for Sea's little birthday party~

Easy Chocolate Cupcakes (adapted)

1 cup soy milk
1 teaspoon apple cider vinegar
¾ cup granulated sugar
½ cup oil
2 teaspoons vanilla extract
1 cup flour
1/3 cup cocoa powder
¾ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt

(Makes a dozen cupcakes)
180 C, 18-20 min

Peanut Butter Frosting

1 cup of peanut butter (I used crunchy type)
1 cup powdered sugar
3 tablespoons soy milk (add more for a smoother, thinner frosting)
1 teaspoon vanilla extract

1. Preheat the oven to 180 C (350 F).
2. Pour the cup of soy milk and teaspoon of apple cider vinegar in there so it can curdle.
3. Prepare the dry ingredients in another bowl. Pour in the flour, cocoa powder, baking soda, baking powder, and salt. The sugar will go in separately.
4. Add the oil, vanilla and sugar to the soy milk mix and whisk until foamy and thoroughly mixed.
5. Sift the dry bowl into the wet ingredients bowl and mix well.
6. Fill cupcake papers 3/4 full of batter, and bake in the oven for 18-20 minutes, or until a toothpick comes out clean.
7. Slowly mix (with a fork) the sugar into the peanut butter. Add soy milk little by little as you stir.
8. Add vanilla.
9. Carefully frost the cupcakes since the frosting is thick.