Peanut Butter Kandy Kakes

This is adapted from my high school boyfriend's mom's recipe for Tasty Kakes - Peanut Butter Kandy Kakes.

I wasn't sure how to handle the 4 eggs it called for, so I hadn't attempted to veganize it before. I used 1/2 ground flax seed and 1/2 tofu for the eggs, and soy milk instead of milk. The cake part should be spongy but firm and almost chewy, so this combo seems to have worked out OK.

Here's the original recipe that's a little worse for the wear. I love handwritten shared recipe cards.

My vegan baking arsenal.

Vegan Peanut Butter Kandy Kakes

2 TBS ground flax seeds

6 TBS water

1/2 cup tofu

1 TBS shortening or vegetable oil

1 cup soymilk

1 tsp apple cider vinegar

1 tsp vanilla

2 cups sugar

2 cups flour

1 tsp baking powder

1/2 tsp salt

1 1/4 cup peanut butter

12 oz vegan chocolate chips

Preheat oven to 350 degrees and grease and flour a rimmed cookie sheet or jellyroll pan. I lined mine with a silpat and canola oil spray and flour. (At this point you should also make sure you've got some room in the fridge to put the sheet pan in to cool.)

Blend together the flax seeds, water, tofu, and oil and set aside.

Mix together the soymilk, vinegar, and vanilla and set aside.

In a large bowl combine sugar, flour, baking powder and salt. Add the soymilk mixture and blend until incorporated. Add the flax/tofu mixture and blend again scraping down the sides to combine.

Pour batter into the prepared pan and spread out to the edges. The batter will form a thin layer over the entire pan. Bake at 350 degrees for 20 minutes. When done, a toothpick will come out clean and the top will feel spongy; don't let the sides get browned.

Spread a thin layer of peanut butter over the hot cake. I don't actually measure the peanut butter, but I used just over 1/2 a 16 oz. jar to cover the top.

Put cake in fridge until peanut butter has set and firmed up. About an hour or so.

Melt the chocolate chips and pour over the cake. Put back in fridge until chocolate has set. About another hour or so.

Cut into 2 inch squares. Enjoy with a nice big glass of chocolate soymilk. Yum.