A desire of greed it does not control, and especially not a desire for chocolate and peanut butter !!! So, yes, I know, this is a bit of cracking I hear you say, but as you know, I want to change in recent times. No, I have not said that I was going to deprive me of chocolate and peanut butter, far from it, I try right now to develop small bombs desserts vegan ! Yes, because who says vegan, doesn’t say necessarily not greedy, and I proved it well with this mini layer chocolate cake. A chocolate biscuit and banana, with icing peanut butter home…in reality it is just to fall (ouch… sorry for the joke !!!) !

Anyway, when Mr. I saw him make this dessert it is said that it would be a little ” too much “, yes, because Mister is not a fan of frosting, but in reality he had loved it and even requested again (victory !!!) ! The recipe is for 8 mini layer cakes, but you can also make a cake “in the large” using a mold of 17 cm in diameter for the biscuit, and cutting it in half after cooking.

Mini layer chocolate cake and banana frosting, peanut butter {vegan}

To 8 minis Save Print Ingredients

  • 2 bananas
  • 150 g of wheat flour bise
  • 90 g of cane sugar
  • 50 g cocoa powder
  • 10 cl vegetable milk
  • 3 tbsp neutral oil
  • 2 c. c. of baking soda
  • 1 c. c. of cider vinegar
  • 150 g of margarine plant
  • 100 g icing sugar
  • 1 c. s. of milk plant
  • 2 tbsp of peanut butter house
  • 1 pinch of vanilla powder
  • Peanuts for decoration



  • Preheat the oven to 180°.
  • Mash bananas with a fork then mix with the sugar and the oil. Pour over the flour, cocoa and bicarbonate of soda, mix and then add the vinegar and gradually the milk plant.
  • Roll out the dough on a baking sheet covered with parchment paper, about 1/2 cm thick and bake for 13 minutes.
  • During this time prepare the frosting by beating the margarine with the icing sugar and the vanilla, in order to obtain a mixture smooth and fluffy. Add the plant milk and the peanut butter to the mixture then beat until the peanut butter is well integrated. Put the frosting in a piping bag with a smooth tip and refrigerate.
  • Remove the biscuit from the oven, let cool 5 minutes then cut out circles of about 7 cm in diameter using a punch.
  • Once the circles of biscuit cooled, assemble the layers cakes. For this pochez the frosting on all of the circles (pocketing points for example). Stack two layers of biscuit and then decorate the top with a few peanuts crushed.


Keep cool if you do enjoy not on.

Written by Doc

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