for the cake
1/4 cup butter, softened
1/2 cup packed brown sugar
1/2 cup creamy peanut butter
2 tsp vanilla extract
1 1/4 cup all purpose flour
1 tsp baking powder
1/4 tsp salt
2/3 cup soy milk (or regular milk)
for the vegan salted chocolate ganache
2/3 cup soy milk (or other non-dairy milk)
3 T maple syrup
8 oz semisweet chocolate chips
flaky sea salt to sprinkle on top
Preheat oven to 350 and grease an eight inch round cake pan. Set aside.
Sift together the dry ingredients in a medium size bowl. In another bowl, beat together the butter, peanut butter and brown sugar until light and fluffy. Add egg (don't forget!!) and vanilla and beat until smooth.
Add the soy milk and dry ingredients alternately, beating well after each addition. Pour batter into prepared pan and bake for 25 minutes, or until the sides of the cake begin to pull away from the pan. Turn over onto a large plate and let cool while you make the ganache.
To make the ganache, bring the soy milk to a simmer on the stove. Pour over the chocolate chips , add the maple syrup and stir together until smooth. Let sit for 15 minutes to cool.
Pour ganache evenly over cake so it drips down over all sides. Place cake in fridge for another 15 minutes so the ganache can set, then sprinkle flaky sea salt over the top.