Chocolate Peanut Butter Cake Recipe Vegan Made Easy

If you’re craving a decadent dessert that’s both rich in flavor and completely plant-based, this Chocolate Peanut Butter Cake recipe is exactly what you need. Combining the deep, velvety taste of chocolate with the creamy, nutty notes of peanut butter, this vegan cake is a crowd-pleaser for all occasions.

Whether you’re a seasoned vegan or just exploring dairy-free options, this recipe is easy to follow and yields a moist, fluffy cake that melts in your mouth with every bite.

Perfect for birthdays, gatherings, or just an indulgent treat after dinner, this cake proves that dairy and eggs are not necessary to create a luscious dessert. Plus, it’s made with wholesome ingredients you can find in any grocery store.

Get ready to impress your friends and family with this luscious vegan delight!

Why You’ll Love This Recipe

This vegan chocolate peanut butter cake is a harmonious blend of flavors that satisfies both chocolate and nut butter lovers. Not only is it dairy-free and egg-free, but it’s also incredibly simple to make, requiring just one bowl and basic pantry staples.

The peanut butter adds a natural sweetness and creamy texture that complements the rich cocoa powder perfectly.

Another reason to love it is the versatility. You can easily adjust the sweetness or even swap out the peanut butter for almond or cashew butter if preferred.

The cake stays moist for days and freezes beautifully, making it a great make-ahead option. Plus, it’s free from common allergens like dairy and eggs, making it suitable for many dietary needs.

Ingredients

• 1 ½ cups all-purpose flour (or gluten-free flour blend)
• 1 cup granulated sugar (can substitute coconut sugar)
• ½ cup unsweetened cocoa powder
• 1 tsp baking soda
• ½ tsp salt
• 1 cup unsweetened almond milk (or any plant-based milk)
• ⅓ cup vegetable oil (or melted coconut oil)
• 1 tbsp apple cider vinegar
• 1 tsp vanilla extract
• ½ cup creamy peanut butter (natural and unsweetened preferred)
• ¼ cup powdered sugar (for frosting)
• 2 tbsp plant-based butter (for frosting)
• ¼ tsp salt (for frosting)

Equipment

• Mixing bowls (at least two)
• Electric mixer or whisk
• Measuring cups and spoons
• 9-inch round cake pan
• Parchment paper
• Cooling rack
• Spatula
• Small saucepan (for frosting)

Instructions

1. Preheat your oven to 350°F (175°C) and grease the 9-inch cake pan. Line the bottom with parchment paper to ensure easy removal.
2. In a large mixing bowl, sift together the flour, cocoa powder, sugar, baking soda, and salt. This helps to evenly distribute the dry ingredients and prevent lumps.
3. In a separate bowl, combine the almond milk, vegetable oil, apple cider vinegar, and vanilla extract. Whisk these wet ingredients together until fully blended.
4. Pour the wet ingredients into the dry ingredients and gently mix with a spatula or whisk until just combined. Be careful not to overmix; a few lumps are okay.
5. Transfer the batter into the prepared cake pan, smoothing the top with a spatula.
6. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
7. Allow the cake to cool in the pan for 10 minutes, then remove it from the pan and set on a cooling rack to cool completely.
8. While the cake cools, prepare the peanut butter frosting. In a small saucepan over low heat, melt the plant-based butter. Remove from heat and whisk in the peanut butter, powdered sugar, and salt until smooth and creamy.
9. Once the cake is completely cool, spread the peanut butter frosting evenly over the top. For an extra touch, drizzle with melted vegan chocolate or sprinkle chopped peanuts.
10. Slice and serve! Enjoy this indulgent vegan treat with a glass of almond milk or your favorite hot beverage.

Tips & Variations

“For a fluffier cake texture, consider adding 1/4 cup of applesauce or mashed banana as an egg replacer.”

• Use natural peanut butter: Avoid brands with added sugar or hydrogenated oils for the best flavor and health profile.
• Make it gluten-free: Substitute the all-purpose flour with your favorite gluten-free flour blend.
• Add chocolate chips: Fold in ½ cup of vegan chocolate chips into the batter before baking for extra chocolatey goodness.
• Switch up nut butters: Almond or cashew butter work beautifully if peanut butter isn’t your favorite.
• Layer it up: Double the recipe and split the batter into two pans for a layered cake with frosting in between.
• Storage: Store leftovers in an airtight container at room temperature for 2 days or refrigerate up to 5 days.

Nutrition Facts

Serving Suggestions

This vegan chocolate peanut butter cake pairs wonderfully with a scoop of homemade Peanut Butter Gelato Recipe for an extra creamy experience. If you prefer a lighter touch, a cup of freshly brewed coffee or almond milk works beautifully to balance the richness.

For special occasions, garnish the cake with chopped roasted peanuts or fresh berries for a pop of color and texture. You can also drizzle some Peanut Butter Ganache over the top to amp up the chocolate-peanut butter combo.

Conclusion

This vegan chocolate peanut butter cake is a testament to how delicious and satisfying plant-based desserts can be. With simple ingredients and straightforward steps, it’s a recipe that anyone can master, whether you’re a baking newbie or an experienced chef.

The rich chocolate layers combined with creamy peanut butter frosting make it an irresistible treat that fits seamlessly into a vegan lifestyle without compromising on taste.

Don’t hesitate to customize the recipe to your liking, and explore more vegan baking inspiration on this site. If you enjoyed this recipe, be sure to check out other favorites like the Pareve Cake Recipe or the delightful Peda Recipe Ricotta Cheese for more dairy-free sweet treats.

Happy baking and enjoy every bite!

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