CAROB PB VEGAN HEART CAKE ❤️ 🥜

Ingredients  

DRY INGREDIENTS

• 2 cups Gluten Free Flour
• 1 ¾ cup Coconut Sugar
• ¾ cup Missy J’s Carob Powder
• 2 tsp Baking Powder
• 1 ½ cup Baking Soda
• ¼ tsp Sea Salt
• 1 cup Unsweetened plant-based milk (Flax, Almond, Coconut)
• 1 tbsp Apple Cider Vinegar
• ½ cup Coconut Oil (Melted and cooled)
• 1 tbsp Vanilla Extract
• ⅔ cup Unsweetened Applesauce
• 1/4 cup Boiling Water

PEANUT BUTTER VEGAN FROSTING

• 125 grams Vegan Butter. I use Miyokos Unsalted Butter
• 125 grams Organic Palm Shortening. Azure Standard
• 180 grams Smooth Organic Peanut Butter
• 550 grams Allulose/Monkfruit Blend Powdered Sugar. (SIFTED)
• 1/2 tsp Vanilla Extract
• 3-4 tbsp Unsweetened plant-based milk (Flax, Almond, Coconut)

Instructions 

CAKE INSTRUCTIONS

• Preheat oven to 350 degrees. Line and/or grease muffin tins.
• Mix 1 tbsp. vinegar to almond milk. Set aside to curdle.
• Mix flour, coconut sugar, carob powder, baking powder, baking soda and salt on low in a bowl or standing mixer.
• Add oil, applesauce, vanilla and almond milk/vinegar mixture.
• Carefully add boiling water until well combined.
• Divide batter into muffin tins.
• Bake on the middle rack for 17-20 minutes until a toothpick inserted in the center of the pan comes out clean or just a few crumbs.
• Let cool

FROSTING INSTRUCTIONS

• Beat the vegan butter and shortening for about 5-7 minutes till light and fluffy. Be sure to beat for at least 5 minutes. 6-7 is better. Start low for about a minute, medium for a another minute or so and then high for the remainder of the time.
• Add Peanut Butter. Blend till smooth and incorporated.
• Add half of the sifted powdered sugar mixture, mix, then add the other half. Start on low to avoid dust cloud. (Ask me how I know. lol)
• Add Vanilla Extract.
• Add 2-4 tbsp. vegan milk to loosen up a bit.