This is a delicious, vegan-friendly cake that is perfect for any occasion. It's creamy, crunchy, and indulgent without all of the guilt! The cookie dough on the outside gives this cake its familiar texture to please your sweet tooth with each bite. If you're ready for something new in your life, try this one out!
Ingredients
Cookie Crust:
1/2 cup vegan butter, melted and cooled slightly (I used Earth Balance)
1/4 cup brown sugar, packed
1/4 cup granulated sugar
1 1/2 cups all-purpose flour
1 tsp cornstarch or arrowroot powder
3/4 tsp baking soda
3 tablespoons unsweetened applesauce, room temperature (I used organic)
2 teaspoons vanilla extract, divided (if using vanilla protein powder instead of extract--add at step 4 below) (I used homemade vanilla syrup)
Pinch salt (optional) (omitted since. I used homemade vanilla syrup)
1/2 cup vegan mini chocolate chips (or chopped chocolate)
Chocolate Chip Cream Cheese Frosting:
1/4 cup vegan butter, softened (I used Earth Balance)
8 oz. non-dairy cream cheese, softened (I used Tofutti Better Than Cream Cheese)
1/3 cup powdered sugar (confectioner's style), sifted if lumpy or clumpy, otherwise just mix lightly until mostly smooth and lump-free.
1/8 tsp salt
1 tsp vanilla extract or vanilla bean paste or another flavoring.
Preparations
Mix the flour, baking soda, and salt together.
Add the brown sugar, peanut butter, eggs, and vanilla extract. Stir in the chocolate chips.
Pour batter into a prepared pan.
Bake at 350 degrees for 25-30 minutes. If you want to make this cake extra special try adding 1 cup of fresh strawberries or raspberries before putting it in the oven for about 20 minutes.
