As I point out in my first post about this chocolate cake base – you wouldn’t know it was vegan. And that applies to this yummy peanut butter frosting, too.
This is an elegant little cake – very classy and not too sweet (which is why I felt compelled to drizzle it with Nutella).
I don’t think I’ve ever seen an entire cake consumed so quickly and completely. The birthday girl got to take home one final slice, but otherwise this cake disappeared. And it got high praise from kids and adults alike.
It might or might not surprise you that I find most frosting kind of gross. Buttercream is normally so packed with powdered sugar, I want to gag. But not this magical mystery fluff!
This is the last (and somewhat belated) post about strawberry desserts for a while. I worked almost all the way through the two gallons before leaving town, and I’m okay with setting down the fruity desserts. Though this cake was bomb.
This chocolate cake is great if you need to bake something and really don’t feel like going to the store, ’cause everything you need to make it is in your pantry. No eggs. No butter. It doesn’t contain any ingredients that require refrigeration (and consequently, the sucker is vegan to boot!).