'The Steve' -A Chocolate & Vanilla Vegan Cake with Raspberry Filling & Peanut Butter Frosting

'The Steve' -A Chocolate & Vanilla Vegan Cake with Raspberry Filling & Peanut Butter Frosting



For Raspberry Filling between Chocolate and Vanilla cake layers:

One jar of seedless Raspberry Jelly for filling.


Ingredients for Peanut Butter Frosting:

1 cup creamy peanut butter (for this recipe I used Natural Peanut Butter)
1/2 cup vegan margarine (I use Smart Balance Light)
2 cups powdered sugar
1/2 tsp vanilla
3 tbsp soy milk

Directions for Peanut Butter Frosting:

Whisk or blend together in electric mixer all ingredients until smooth and creamy, adding more or less soy milk to achieve the desired consistency.


Ingredients for Chocolate Cake:

1/2 cup soft vegan margarine (I use Smart Balance Light)
1 Tablespoon vinegar
1 cup soy milk
1 2/3 cups all-purpose white flour
2/3 cup unsweetened cocoa powder
1 1/2 cups sweetener (I use Vegan Sugar)
1 1/2 teaspoons baking soda
1 teaspoon salt
2 teaspoons Ener-G Egg Replacer
1/4 cup water
1 teaspoon vanilla
1/2 cup water

Directions for Chocolate Cake:

Preheat oven to 350 degrees. Spray 2 round layer pans, 8" x 1-1/2", with Pam (or any vegan safe spray), or slightly oil and flour. (I used one round cake silicone pan for Chocolate cake recipe)
Put vinegar in cup and add soy milk.
Place flour, cocoa, sweetener, baking soda, and salt in large bowl electric mixer, and mix together.
Mix Ener-G Egg Replacer and 1/4 cup water until smooth.
Add margarine, vanilla, soured soy milk, 1/2 cup water, and mixed egg replacer to dry ingredients in bowl.
Beat with electric mixer for 3 minutes at medium speed, scraping bowl frequently.
Pour into prepared pans. (I used one round cake silicone pan for Chocolate cake recipe)
Bake for 30 to 35 minutes at 350 degrees, or until wooden toothpick inserted in center of cake comes out clean.
Remove from oven and let cool on cake rack for 10 minutes.
Remove from pan(s) and cool on cake rack until cold.


Ingredients for Vanilla Cake:

1/2 cup soft vegan margarine (I use Smart Balance Light)
2 3/4 cups all-purpose white flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons Ener-G Egg Replacer
1/4 cup water
3/4 cup soy milk
1/2 cup water
1 3/4 cups sugar (I use Vegan Sugar)
1 1/2 teaspoons vanilla extract

Directions for Vanilla Cake:

Preheat oven to 375 degrees.
Spray two round 8" x 1-2/3" pans with Pam (or any vegan safe spray), or lightly oil and flour. (I used one round cake silicone pan for Vanilla cake recipe)
Combine flour, baking powder, and salt and set aside.
Mix Egg Replacer and 1/4 cup water and set aside.
Mix soy milk and 1/2 cup water, and set aside.
In large bowl electric mixer, beat soy margarine until it is creamy, about a minute.
Gradually add sugar until well creamed. Beat in vanilla.
Add mixed dry ingredients and mixed soy milk/water alternately to creamed margarine, sugar, and vanilla, beating after each addition.
Begin and end with flour mixture. (Add flour in 4 steps, liquids in three.)
Add mixed Ener-G along with the third addition of liquid.
Turn evenly into pans. (I used one round cake silicone pan for Vanilla cake recipe)
Bake at 375 degrees for 30 to 35 minutes, or until done (wooden pick inserted into cake comes out clean).
Remove from oven and let cool on cake rack for 10 minutes.
Remove from pan(s) and cool on cake rack until cold.



Instructions for putting cake together:

If cakes are not cooled enough before adding filling and icing, you can place cakes in the refrigerator for one hour.
Once cooled, take the Chocolate cake and slice in one half horizontally across so there are two portions of chocolate cake.
Take the cooled Vanilla cake and slice in one half horizontally across so there are two portions of vanilla cake.
Open jar of seedless raspberry jelly and get spoon or spatula for spreading.
Take one tbsp of Peanut Butter Frosting and place on the center of serving platter.
Place first section of Chocolate cake on top of the tbsp of frosting on the serving platter. This will be your bottom layer of cake.
Take 1/3 of Raspberry jelly and smooth over the top of chocolate cake.
Place one section of Vanilla cake on top of chocolate cake layer. Smooth another 1/3 of Raspberry jelly on to of Vanilla cake.
Place second section of Chocolate cake on top of vanilla cake layer. Smooth remaining Raspberry jelly on top of Chocolate cake.
Place second section of Vanilla cake on top of chocolate cake layer.
Use a frosting spatula for easy frosting.
Take frosting and smooth over cake sides, put remaining frosting on top of cake and smooth.
Chill in refrigerator till frosting is set.
Serve and enjoy.