I made this vegan chocolate peanut butter cake for my friend’s birthday last weekend. The peanut butter and chocolate made the layers rich, and she said it was the best birthday cake she had ever had.
With this recipe, you’ll discover how easy it is to create a delicious vegan dessert that impresses with its texture and flavor. Enjoy this chocolate peanut butter cake at birthdays, parties, or just as a special treat at home.
Indulgent Vegan Chocolate Peanut Butter Cake Recipe
This fantastic vegan cake consists of layers of fluffy chocolate cake filled with a smooth peanut butter frosting, topped with a rich chocolate ganache. It takes about 1 hour to prepare and serves 8 people, making it the perfect dessert for gatherings or celebrations.
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup almond milk (or any plant-based milk)
- ⅓ cup vegetable oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon vanilla extract
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- 1 teaspoon vanilla extract (for frosting)
- ½ cup dairy-free chocolate chips
- ½ cup coconut cream (for ganache)
- Chopped peanuts for garnish (optional)
Instructions
- Preheat the oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper.
- In a large bowl, mix the flour, sugar, cocoa powder, baking soda, and salt together. In another bowl, whisk together the almond milk, vegetable oil, apple cider vinegar, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
- Divide the batter evenly between the prepared cake pans and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Allow them to cool in the pans for 10 minutes before transferring to wire racks to cool completely.
- For the peanut butter frosting, whisk together peanut butter, powdered sugar, and vanilla extract until smooth and creamy.
- For the ganache, heat the coconut cream in a small saucepan until warm, then remove from heat and stir in the dairy-free chocolate chips until melted and smooth.
- Once the cakes have completely cooled, spread a layer of peanut butter frosting between the two layers. Top the cake with ganache and spread evenly. Decorate with chopped peanuts if desired.
- Slice and serve the cake at room temperature. Enjoy your decadent vegan chocolate peanut butter cake!
Cook and Prep Times
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
Nutrition Information
- Servings: 8 slices
- Calories: 350kcal
- Fat: 20g
- Protein: 6g
- Carbohydrates: 38g
I keep the cake covered in the fridge for up to four days. The layers stay moist, and I let slices come to room temperature for fifteen minutes before serving.
