Vegan Chocolate Peanut Butter Roll Cake
I was craving chocolate cake last week, but I didn't want a layer cake, so I made a rolled one! It may sound harder to make a rolled cake, but it is actually easier and faster once you get the hang of it. Plus you don't have to frost anything perfectly which is nice sometimes. For this one I made a nice glaze. I have made a plain chocolate roll cake before, like a giant Ho Ho, but I thought it would be even better with peanut butter mousse filling instead of plain vanilla. I have been a bit obsessed with the chocolate and PB combo ever since I first had a peanut butter cup.
For the base, I made my date sweetened chocolate cake. I could have used a sugar sweetened one, but I like the slight caramel flavor the dates give this cake, and the fact that it is nice and moist (but still light) so it rolls up nicely and breaks less. Also, I am a fan of fruit sweetened recipes! Dates are one of my favorite things to use for sweetening, I call them nature's caramel because when you blend them up, they taste like caramel! The batter for this cake tasted amazing, and I knew it would be even better once baked. It made my cake smell like brownies while it was in the oven!
Once it had cooled, I made a peanut butter mousse filling for it. I used a coconut cream base, because it always turns out so velvety smooth, and added a good amount of peanut butter to it. It spread over the cake nicely then I drizzled a bit of peanut butter over that for even more peanut flavor. It rolled nicely, and then I had to make a topping for it so it could be even more pretty. You could just dust it with cacao powder if you wanted it more simple but I went for a ganache.
Chocolate ganache is one of my all time favorite things, and it is an easy cake topper that looks nice without a lot of effort. I just melted together coconut milk and dark chocolate for this one. The cake turned out lovely and super delicious! Like peanut butter cup in cake roll form! If you are a chocolate and peanut butter lover like me, definitely give this a try!
Vegan Chocolate Peanut Butter Roll Cake
Makes one 15 inch long roll cake
10x15 inch jelly roll pan
- 1 1/2 cups organic whole wheat pastry flour
- 1/4 cup cacao powder or unsweetened cocoa powder
- 1 1/2 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp sea salt
- 1 1/4 cups packed soft medjool dates, pitted, soaked in water for 30 minutes and drained
- 1/4 cup smooth peanut butter
- 2 tsp pure vanilla extract
- 2 cups filtered water
- 2 Tbsp apple cider vinegar
- 1 15 oz can organic full fat coconut milk or unsweetned coconut cream, such as Thai Kitchen brand chilled (you want to make sure it is a brand that is 3/4 of the can thick cream if you are using a milk or it will not work in this recipe)
- 1/3 cup smooth peanut butter, plus 2 Tbsp for drizzling
- 1/3 cup maple syrup
- 1/4 tsp sea salt
- 1 tsp pure vanilla extract
- 1/2 cup plus 2 Tbsp melted coconut butter (NOT OIL), warmed to liquid
- 3/4 cup chopped vegan dark chocolate
- 1/4 cup plus 2 Tbsp full fat coconut milk
- Preheat the oven to 350F degrees and position rack in center of oven.
- Line a 15 x 10 inch jellyroll pan with parchment paper.
- Whisk flour, cacao powder, baking powder, baking soda, and sea salt in a large bowl to blend well. Set aside.
- Place dates, reserved water, peanut butter, and vanilla extract into a blender, and blend until smooth, then whisk this blended mixture into the flour mixture until well blended. Whisk in the cider vinegar until bubbles form.
- Transfer cake batter to prepared pan and bake cake until tester inserted into center comes out clean, about 15-18 minutes.
- Cool cake completely.
- To make the filling, combine all ingredients but the additional 2 Tbsp peanut butter (for drizzling) in a high speed blender and blend until completely smooth.
- Pour into a bowl and place in the freezer until the consistency of stiffly whipped cream (about 30-45 minutes depending on how warm it has gotten. Once it is ready place in the refrigerator until ready to assemble.
- When ready to assemble, spread filling over the top of the cake, drizzle the two Tbsp of remaining peanut butter over it randomly, then roll up jellyroll style starting with the short side and using the parchment to assist you in rolling. Be careful because the cake is fragile, but if it cracks as you roll it no worries, keep rolling because the cake will be covered. Let chill in the freezer once rolled for a few hours before topping with the ganache. Once it has chilled, cut off the ends to make it nice and even.
- To make the ganache, melt the chocolate in the top of a double boiler, then whisk in the coconut milk until smooth. Pour over the cake and smooth out over the top and sides (but leaving the pretty ends exposed).
- Chill until the ganache has firmed up, and serve!
*If you would like to make this gluten free, swap the whole wheat flour for Bob's Red Mill Gluten Free All Purpose Baking Flour (I have tested this brand and know it works, but have not tried other brands so I am not sure if they would turn out the same).