Outstanding smooth peanut butter – vanilla – graham flavor, pillowy soft crumb, and creamy vegan vanilla buttercream – I’m in heaven.
My two favorite afternoon treats, as a child were: graham cracker Jif peanut butter sandwiches AND/OR graham cracker vanilla frosting sandwiches. They are both phenomenal. And, NOW, they are married into one – but also baked into a moist, fluffy cake (also surprise stuffed with rainbow marshmallows).
This dairy-free birthday cake is absolutely heaven.
Swoon.
Eat.
Contemplate.
Eat again.
Do it.
Peanut Butter Vanilla Graham Cake
And then, the SPECIAL DAY!
Peanut Butter Vanilla Graham Cake
Cake:
2 1/2 cups cake flour
1 1/2 cups graham cracker crumbs + 1/4 cup (reserved)
1 tsp. sea salt
1 tsp. baking powder
1 tsp. baking soda
1 cup vegan butter, room temperature
1 cup smooth, creamy peanut butter
2 cups white sugar
3 large eggs
1 Tbs. vanilla extract
3/4 cups vegan, plant based milk
Preheat oven to 350 degrees. Oil three 5-inch cake pans and line with parchment paper.
Whisk the cake flour graham cracker crumbs (except for 1/4 cup), salt, baking powder, and baking soda together. Set aside.
Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the vegan butter, peanut butter, and sugar together on high speed until smooth and creamy, about 3 minutes.
Beat in the 3 eggs and vanilla extract on high speed until combined, about 2 minutes.
On low speed, add the dry ingredients just until combined. With the mixer still running on low, pour in the vegan milk and mix just until combined.
The batter will be thick.
Pour the batter evenly into the cake pans.
Bake for 20-30 minutes, until the cakes are baked through, until a toothpick inserted comes out clean. Allow the cakes to cool completely in the pans set on a wire rack. Once thoroughly cooled, release the cakes from the pans. Using a biscuit cutter, cut out a round center from two of the cake layers. Reserve those rounds for the next* recipe (stay tuned for Peanut Butter Graham Cracker Chocolate Cake Stacks). Level, wrap tightly in plastic wrap, and freeze. Frozen cake layers are easier to frost.
Peanut Butter & Vegan Vanilla Buttercream:
1/2 cup smooth, creamy peanut butter
1 1/2 cups vegan butter (3 sticks), room temperature
3 cups powdered sugar
1 tsp. vanilla extract
1 pinch sea salt
1 cup miniature rainbow marshmallows
Cream together the vegan butter, sugar, vanilla, and sea salt until smooth and creamy.
When ready to frost, unwrap the cake layers.
Slather the first layer (with the center “hole”) with peanut butter. Top with the second “holed” layer. Slater, again, with peanut butter. Fill the stack with marshmallows. Top with the third layer of cake (no hole).
Once stacked, slather with Vegan Vanilla Frosting. Slather fully, but with artistic freedom.
Sprinkle with the reserved graham cracker crumbs!
Decorate to celebrate!!!! Yay! 🎉🎊🥳🎊
