Sunday, November 14, 2010

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.

15 comments:

omgoshimvegan said...

YUMMY!

Jenny said...

I'm so interested!

peggy said...

those look seriously yummy. did you attempt to use ener-g egg replacer? i think it works pretty good in things that are going to be baked..

Zoa said...

Wah, this looks amazing. Not looking at your rad veganizing skillz, no, not at all, because I don't want to make this. Kandy Kakes? No way. I live alone. 2 cups of sugar? Seriously dangerous.

Danie said...

Umm. Amazing! Anything with Peanut Butter and Chocolate catch my eye. People at the office are getting sick of my PB Rice Krispies so this is perfect.

Thanks,
Danie
www.vegancorporatelife.blogspot.com

Courtney's Vegan Journal said...

I used to eat PB Kandy Kakes by the box load!!! This is fantastic. Thanks for posting :-)

jessy said...

oooooh, wow! your penut butter kandy kakes look awesome, Jenn! rock on with veganizing a recipe that calls for 4 eggs. nice! these look absolutely amazing! chocolate + peanut butter + kake = the best!

Mihl said...

Wow, these look stellar. Did you use silken tofu or firm tofu?

Jen said...

awesome. there's just something about peanut butter and chocolate. they're just made to be together.

Lovliebutterfly said...

mmm! This looks so indulgent! The cake sounds really yummy! I just wished I didn't have nut allergies! :( but maybe I can substitute with a fruit butter.

VegSpinz said...

I didn't know EB made peanut butter! I can never resist chocolate and peanut butter together- looks really good!

Monique a.k.a. Mo said...

This looks awesome!

The Shenandoah Vegan said...

May I humbly touch the hem of your garment and slowly back away?

Pauline. said...

I love peanut butter !! I think I'll try your recipe soon :)

Pauline. said...

I love peanut butter !! I think I'll try your recipe soon :)