peanut butter popcorn cake

The other day I was sitting around, tweeting about how I was thinking about having ice cream for dinner. I mean let’s be honest, there have been been several times in my life when I have had ice cream for dinner. I had ice cream for dinner as recently as two weekends ago. It had cherries in it. That means it’s health food.

Anyway…

Jen suggested that cake and popcorn would also be great dinner options.

In my mind I was all like, “oooh cake! oooh popcorn! oooh popcorn shaped into a cake!”

End of riveting story.

If you live in one of those neighborhoods where kids come ’round trick-or-treating, that’s great. I live in an apartment building and no one rings our buzzer on Halloween unless we’ve ordered a pizza. But if you live in one of those nice neighborhoods or nice buildings where kids come waltzing up to your door in search of goodies, and it also happens to be a neighborhood in which parents will let their kids eat a homemade treat that you’ve dropped into their bag (wait, where are you living? The 1950s?) then I suggest wrapping up some cake slices for those little masked beggars.

Or do what I do and eat three slices while watching hours upon hours of college football.

Peanut Butter Popcorn Cake
Popcorn adapted from Taste of Home
Makes roughly 15 servings
Printable recipe

Ingredients:

  • 8 cups popped popcorn
  • 1 cup salted peanuts
  • 1 cup pretzel pieces
  • 3/4 cup vegan refined sugar
  • 3/4 cup light corn syrup
  • 3/4 cup all natural peanut butter
  • 1 teaspoon vanilla extract

Frosting ingredients:

  • 1/2 cup Earth Balance Natural Buttery Spread, room temperature
  • 2/3 cup unsweetened cocoa powder
  • 3 cups vegan powdered sugar
  • 1/3 cup vanilla coconut milk
  • 2 tsp vanilla extract
Start by stirring together your popcorn, peanuts and pretzels in a large bowl

 

In a saucepan, bring the refined sugar and light corn syrup to a boil.

 

Remove from heat as soon as the mixture begins to boil and stir in the peanut butter and vanilla extract

 

Pour the mixture onto the popcorn and stir until all of the popcorn is covered

 

Divide the popcorn into two 9″ round nonstick cake pans, using your hands to press the popcorn down into the pans (be careful, the popcorn might still be hot to the touch)

 

Allow the popcorn to cool completely before removing it from the pans.

 

To make the frosting, combine all ingredients in a large bowl and mix on low-medium speed until fully combined.

 

Remove the “cakes” from the pans and frost the top of one cake.

 

Place the second cake on top of the first and spread the remaining frosting on top.

 

Slice as you would a normal cake and you’re all set

 

23 thoughts on “peanut butter popcorn cake

  1. I would ring your doorbell just to get a slice of this! It looks fantastic :)

    I was wondering if people let their kids accept homemade treats on Halloween, I’m going to make some and see what happens.

  2. out of my half-asses guess of what to make for dinner you came up with THIS?!?!?!?!? You are a freaking baking mad scientist. For reals.

    I eat quite often 2 caramel rice cakes with peanut butter slathered in the middle, this is like a ginat version of this WITH CHOCOLATE!!!! I’m not kidding, it maybe the hormones, but I want to pick this up with my hands and eat it like a giant popcorn/cake sandwich.

  3. Before stumbling upon this blog I usually ate my popcorn with simply adding a mix of powdery flavor such as cheese or salt but thanks to this it gave me another way of enjoying my popcorn. Thanks!

  4. Seriously? SERIOUSLY! This is SO much better than eating peanut butter straight out of the container for dinner (which is what I ate yesterday) or ice cream (which I ate two nights ago)… so much for being healthy this week! lol

  5. I think this might just be the most original and delicious-looking cake I have seen in a long time! It would be fun to make little popcorn cupcakes also- perfect for trick-or-treaters.

    • Oh no! I should have been more specific in the directions, it should be removed from heat the second it starts to boil. I’ll revise it now, thank you and sorry!

  6. Pingback: a random recipe roundup — the tolerant vegan

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