This vegan peanut butter cake is incredibly moist and full of flavour. The secret ingredient to give it a dense peanut butter-like texture is apple sauce! This vegan cake uses a combination of coconut oil and applesauce instead of eggs. Peanut-butter lovers will appreciate the layers of peanut buttery frosting. Bon appetit!
VEGAN PEANUT BUTTER CAKE WITH CHOCOLATE PEANUT BUTTER GLAZE
This Peanut butter Sheet Cake is super easy, moist and takes just a blender! 5 minutes to get everything together. Few ingredients. Put everything in a blender. Or you can use 1 Bowl. Blend, pour, bake. Whip up the 4 ingredient chocolate glaze or make a peanut butter frosting. Frost and done.
The moist Nut Butter cake is amazing as is or with a glaze or frosting. Use any nut butter of choice. The chocolate glaze is just vegan chocolate + non dairy milk. Heat until it starts to melt, then take off heat and continue to whisk until smooth. At this point the chocolate mix should be warm-hot. Add in the nut butter and mix in. If the melted chocolate is too hot, the nut butter can separate (depends on the brand). Wait for a minute or so for the chocolate mixture to cool to warm and then mix in the nut butter. Add some chopped peanuts to the batter for crunch. Add dried fruits or chocolate chips. Make this easy delicious cake today and tag me on Instagram(#veganricha) or elsewhere. I have not made this gluten-free. I think a 1 1/2 cup gluten-free flour blend (that has xanthan) + 1/2 cup almond flour should work. Let me know if it works.
Bake until a toothpick from the center comes out clean. Cool for 10 mins then remove from pan and cool on cooling rack.
Prepare the glaze and drizzle over the cake. Spread using a spatula and serve.
Vegan Peanut Butter Cake with Chocolate Peanut Butter Glaze
7 Ingredient Peanut Butter Cake with Chocolate Peanut Butter Glaze. Easy Blender Cake. Vegan Recipe. Makes a 9 by 9 inch brownie pan or small baking sheet (9.5 by 13)
Prep Time10 mins
Cook Time24 mins
Total Time34 mins
Cuisine: Cake, Vegan
- 1 1/2 cup (366 ml) non dairy milk
- 3/4 cup (120 g) coconut sugar or other vegan sugar , 2 tbsp more for sweeter
- 2 tbsp maple syrup
- 1.5 tsp vanilla extract
- 1/2 cup (125 g) heaped smooth nut butter – peanut, almond or cashew butter
- 1 tbsp oil optional
- 2 cups (250 g) flour (I use 1 cup whole wheat or spelt + 1 cup unbleached all purpose)
- ¼ tsp (0.25 tsp) salt
- 2 tsp baking powder
- ¼ tsp (0.25 tsp) baking soda
- 1/2 cup (87.5 g) heaped semi sweet chocolate
- 1/4 cup (43.75 g) dark chocolate
- 2 tsp coconut oil preferably refined (optional)
- 1/4 cup (61 ml) non dairy milk
- 2 tbsp smooth peanut or almond butter
- 1 tbsp sugar optional – for sweeter glaze
- Preheat the oven to 350 degrees F / 180ºc. Line or grease a brownie pan.
- In a blender, add non dairy milk, sugar, maple, vanilla, nut butter and oil and blend until the sugar and nut butter are mixed in.
- Add the flours, baking powder, baking soda, salt and pulse for 2 to 3 seconds, Pulse twice to combine well into a smooth batter. Alternatively, combine the flours, baking powder, baking soda and salt in a bowl and pour the blended nut butter milk mixture into the bowl. Mix to make a smooth batter.
- Pour the batter in the prepared pan. Tap to even it out.
- Bake for 21 to 24 minutes or until a toothpick from the center comes out clean.
- Cool for 10 minutes, then remove from the pan and cool on the wire rack for 15 minutes.
- Make the glaze: Combine the chocolate non dairy milk, coconut oil in a saucepan over medium low heat. Stir frequently until most of the chocolate starts melting. Take off heat and stir until smooth.
- Add the nut butter to the warm hot mixture and mix to combine until smooth. It will take a minute to mix in, depends on the nut butter.
- Pour over the cake and spread using a spatula. Garnish with shaved chocolate or cocoa powder or coconut. Cool for 10 minutes. Then slice and serve with a cup of hot chocolate.
Nutritional values based on one serving
PEANUT BUTTER CAKE
servings: 16 SERVINGS
prep time: 20 MINUTES
cook time: 30 MINUTES
total time: 50 MINUTES
Calling all peanut butter lovers! This old fashioned peanut butter cake is ultra moist and happens to be vegan. Perfect for get-togethers and easy to make with ingredients you probably already have in your pantry!
- ▢1 cup soy milk*
- ▢1 tablespoon apple cider vinegar
- ▢2 cups all purpose flour
- ▢1 tablespoon baking powder
- ▢1/4 teaspoon salt
- ▢3/4 cup creamy peanut butter
- ▢1 cup granulated sugar
- ▢3/4 cup vegetable oil*
PEANUT BUTTER FROSTING
- ▢1 cup creamy peanut butter
- ▢3/4 cup vegan butter, slightly softened
- ▢3 cups powdered sugar
- ▢1 teaspoon pure vanilla extract
- ▢4-6 tablespoons soy milk, more as needed
- ▢tiny pinch of salt, optional
FOR THE CAKE
- Preheat the oven to 350 degrees F and grease a 9 x 13 inch cake pan (or a 10 x 15 inch jelly roll pan for a sheet cake).
- Vegan buttermilk: In a measuring cup, measure 1 cup of soy milk, then add the apple cider vinegar and give it a little stir. Set aside to curdle.
- Dry ingredients: In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
- In a large bowl, or the bowl of a stand mixer with a paddle attachment, beat together the peanut butter, sugar and oil until well combined, scraping the sides as needed.
- To the bowl with the peanut butter, with the mixer on low speed, alternate adding the flour mixture and the vegan buttermilk, in 3 parts, ending with the buttermilk. The cake batter is thicker than most, and won’t really pour like other cake batter.
- Transfer to the prepared pan and spread out evenly. Bake for 28-32 minutes until a toothpick comes out clean in the middle. For a sheet cake (10×15 inch pan), it will only need 15-18 minutes in the oven.
- Let the cake cool completely, then frost generously with peanut butter frosting and serve. Sprinkle with mini chocolate chips, if desired.
FOR THE FROSTING
- Using either a handheld or stand mixer with a whisk attachment, beat the peanut butter and vegan butter on medium speed until smooth and creamy.
- Add the powdered sugar, 4 tablespoons of soy milk, vanilla and optional salt. Beat on low speed at first, then gradually increase to high and beat for 2 minutes until very fluffy.
- If it seems too thick, add more milk, a few tablespoons at a time. If it gets too runny, add more powdered sugar until you have a smooth, thick and pipe-able frosting.
- You can use another plant milk, such as almond, cashew or oat milk.
- I used canola oil, but any vegetable oil will work, such as avocado or maybe even melted coconut oil, though I haven’t tried it.
- Gluten free: Substitute an all purpose gluten free flour.
- Peanut butter: Use the non-natural creamy peanut butter (like JIF) for best results. I haven’t tested it using natural, but I’m afraid it won’t work well. I haven’t tried it with almond butter, but it might work though the flavor will be much different.
- Keep the cake at room temperature, there is no need to refrigerate it unless you want to. Cover after you cut it so it doesn’t dry out too fast.
- For a snack cake, skip the frosting and fold in some mini chocolate chips.
serving: 1of 16 servings, calories: 443kcal, carbohydrates: 45g, protein: 8g, fat: 27g, saturated fat: 12g, sodium: 202mg, potassium: 270mg, fiber: 2g, sugar: 30g, vitamin a: 328iu, vitamin c: 1mg, calcium: 66mg, iron: 1mg
TIPS & SUBSTITUTIONS
- Milk – I used soy milk, but another non-dairy milk will work just fine, like almond, cashew or oat milk.
- Gluten free – Try substituting a gluten free mix.
- Peanut butter – Make sure to use non-natural creamy peanut butter (like JIF). Natural possibly could work, but some brands are super oily while others are thick and dry, so for best results, just use the regular peanut butter.
- Oil – I used canola oil, but you can use another oil, like vegetable, avocado or possibly even melted coconut oil, though I haven’t tried it. If you need the cake to be oil free, you could try subbing applesauce.
- Don’t over mix the cake batter, but only mix until combined. This will help the cake be fluffy.
- Sheet cake – For a sheet cake, make it in a 10×15 inch pan, but only bake it for 15-18 minutes.
HOW TO STORE THE CAKE
Store the cake at room temperature, there is no need to refrigerate it. Simply cover once cut so it doesn’t dry out too quickly. It does freeze well, either in individual slices or whole.
VEGAN PEANUT BUTTER CAKE
Vegan peanut butter cake – this delicious peanut butter sheet cake with chocolate chips and roasted peanuts is the perfect snacking cake.
It is easy to make, moist, fluffy and very more-ish!
This vegan peanut butter cake is a lovely, simple traybake cake that is great to snack on, but would also be indulgent enough to serve at a party or birthday.
It consists of a melt-in-the-mouth tender vegan peanut sponge cake which is generously topped with chopped chocolate and roasted peanuts. The crunch from the peanuts provides a great textural contrast to the soft cake.
It is moist, delicious, extremely satisfying and really easy to make too, and is the kind of cake that is bound to please everyone!
WHAT DO I NEED TO MAKE VEGAN PEANUT BUTTER CAKE?:
Peanut butter: A smooth, creamy peanut butter is best, rather than the natural kind. I use Whole Earth smooth.
Oil: Use a neutral flavoured oil such as sunflower or a mild olive oil. I wouldn’t use coconut oil here unless you have no other option.
Milk: You can use any kind you like but it should ideally be unsweetened and soy milk is best as it has the highest protein content.
Sugar: I use light brown soft sugar as it adds extra moisture and flavour. Caster, granulated or coconut sugar will also work.
Vinegar: This reacts with the raising agents to make the cake rise.
Vanilla: Extract is better than essence and you can also use vanilla bean paste.
Plain flour: Just regular plain (all-purpose) flour. I don’t recommend swapping it for wholemeal, it will make the cake too dense.
Baking powder and soda: A mix of the two provides the best rise and light, soft texture.
Dark chocolate: You can use either chopped dark or milk chocolate or chocolate chips.
Roasted peanuts: I like to use salted roasted peanuts as the salt goes well with the dark chocolate.
HOW TO MAKE VEGAN PEANUT BUTTER CAKE:
(Full measurements and instructions can be found in the recipe card at the bottom of the page)
Whisk together the peanut butter and oil until smooth.
Whisk in the sugar until fully combined.
Whisk in the milk, vanilla, vinegar and salt. Sift together the plain flour, baking powder and bicarbonate of soda.
Add the dry ingredients to the wet and stir with a balloon whisk until no dry lumps remain.
Pour the batter into a greased and lined 23 x 33 cm tin and spread it level. Scatter the chopped chocolate and peanuts over the top.
Bake for 20-25 minutes until firm to the touch.
All of my recipes are developed using grams, and as with all of my baking recipes I really do recommend using the metric measurements with a digital scale rather than the cup coversions. Cups are a wildly inaccurate measuring system and you will get far better, more consistent results using a scale, not to mention that it is also easier and less messy than cups!
Make sure that you don’t over-beat the batter as that can make the cake tough. Just mix it until no dry lumps remain. I recommend stirring it by hand with a balloon whisk.
Because it is important not to over-beat the batter, you need to make sure that your wet ingredients and your dry ingredients are extremely well mixed in their separate bowls before you combine the two together.
This cake can be baked in two 20cm (8in) round cake tins instead of the sheet pan. It would be great filled and topped with peanut butter buttercream instead of the chocolate and peanuts.
The cake will keep for up to 4 days in an airtight container at room temperature.
CAN I FREEZE IT?:
Yes this vegan peanut butter cake freezes well, either whole or in slices.
Make sure it is completely cold before freezing, wrap it well to prevent freezer burn and freeze for up to three months. Allow to defrost at room temperature to serve.