Indulging in a rich and decadent chocolate cake is one of life's greatest pleasures, and this vegan chocolate peanut butter cake takes it to the next level.
Whether you're celebrating a special occasion or just craving something sweet, this cake is a must-try for all chocolate and peanut butter lovers. Featuring dark chocolate as the dominant base with a hint of peanut butter, this cake makes an ideal companion for any special occasion or simple weekend treat.
If you like this recipe, you'll love this easy vegan chocolate mug cake as a single-portion treat.
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Ingredients
The ingredients lists below are separated into 2 lists. The first is for the cake, and the second is for the peanut butter frosting. Exact quantities can be found in the printable recipe blog below.
For the vegan chocolate cake:
- Flour
- Cornstarch
- Cocoa powder
- Baking powder
- Baking soda
- Salt
- Soy milk
- Apple cider vinegar
- Peanut butter
- Agave syrup
- Vegetable oil
- Applesauce or apple puree
- Flax egg
- Zucchini
For the frosting:
- Sweet potato (baked)
- Peanut butter
- Agave syrup
- Dark cocoa powder
- Coconut milk
Instructions
Begin by preheating the oven to 350°F/180°C and lining an 8" cake pan with parchment paper.
In a large bowl, combine flour, cornstarch, cocoa, baking powder, baking soda, and salt, whisking them together.
In another bowl, whisk together soy milk, apple cider vinegar, peanut butter, syrup, vegetable oil, apple puree, flax egg, and shredded zucchini.
Combine the liquid mixture with the dry ingredients, mixing until a smooth batter forms.
Pour the batter into the prepared cake pan and bake for 50 minutes. Use a toothpick to check if the cake is fully done, and allow it to cool completely.
While the cake cools, prepare a quick frosting by blending the listed ingredients until smooth. Transfer the frosting to a piping bag and refrigerate for about an hour.
Cut the cake in half, spreading ⅓ of the frosting on the bottom half. Add more frosting on top and smooth it out with a spatula.
Optionally, decorate with chocolate chips.
Substitutions
Here's a substitution list for this easy vegan chocolate peanut butter cake that can help you customize the recipe to your liking:
- Use any preferred non-dairy milk product.
- A gluten-free all-purpose flour blend or almond flour can be substituted for all-purpose if needed.
- Use nut butter or seed butter such as almond butter, cashew butter, sunflower butter, or similar instead of peanut butter.
- Use any sweetener you prefer such as stevia or maple syrup.
- Coconut oil or melted vegan butter can replace vegetable oil.
- Mashed banana is an excellent choice to replace apple puree or applesauce.
Variations
Here are some variations you could try with this recipe that are delicious and fun.
- Make a rich and decadent chocolate ganache by melting together 1 cup of vegan chocolate chips and ½ cup of full-fat coconut milk. Pour over the cooled cake and let set before serving.
- Chop up some vegan peanut butter cups and fold them into the cake batter before baking. Top with the peanut butter frosting and more chopped peanut butter cups.
- Make a raspberry compote by cooking down fresh or frozen raspberries with a bit of sugar and water. Spread a layer of the compote between the cake layers before frosting with the peanut butter frosting.
Storage Tips
The cake can be stored in the refrigerator for up to 4 days. Make sure the cake is wrapped tightly with plastic wrap or placed in an airtight container for best results.
It can also be frozen for up to 3 months. Thaw overnight in the refrigerator before serving.
Equipment
Stock your kitchen with all the tools needed for this and other recipes. Below are a few of our favorites.
Top Tip
The key to a successful vegan chocolate peanut butter cake is ensuring that every ingredient is at room temperature before starting. This will help the cake mix together evenly and prevent any lumps or bumps in the batter.
FAQ
This recipe, like many others, showcases how you can use traditional baking ingredients in vegan recipes. The combination of baking soda and baking powder in this recipe is what creates the rise you expect in a fluffy moist cake.
Typically, a cake falls apart when it has been overbaked. This can also happen when you cook at too high a temperature.
Related
Want to add more cakes and pies to your menu? Check out the ones below and bookmark them to make soon!
Pairing
Nothing beats a piece of cake alongside coffee or tea, but below are a few other popular options to serve with this vegan cake.
Vegan Chocolate Peanut Butter Cake Recipe
Ingredients
For the cake:
- 1 ⅓ cup all-purpose flour
- ½ cup cocoa powder
- 2 tablespoon cornstarch
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ⅛ teaspoon salt
- ¼ cup nondairy milk
- ¼ cup peanut butter
- ⅓ cup agave syrup
- ⅓ cup vegetable oil
- ½ cup applesauce
- 1 teaspoon apple cider vinegar
- 1 flax egg
- 1 medium zucchini shredded
For the frosting:
- 1 cup peanut butter
- 1 sweet baked cooked and peeled
- ½ cup agave syrup
- 3 tablespoon dark cocoa powder
- 2 tablespoon coconut milk
Instructions
- Preheat your oven to 180C/350F, and line a 20cm/8inch cake pan with parchment paper.
- In a large bowl, whisk together flour, cornstarch, cocoa, baking powder, baking soda, and salt.
- In a separate bowl, combine soy milk, apple cider vinegar, peanut butter, syrup, vegetable oil, apple puree, flax egg, and shredded zucchini, whisking until well blended.
- Mix the liquid ingredients into the dry ingredients until a smooth batter forms.
- Pour the batter into the prepared cake pan and bake for 50 minutes. Test for doneness using a toothpick, and allow the cake to cool completely.
- While the cake cools, make a quick frosting by blending the listed ingredients until smooth. Transfer the frosting to a piping bag and refrigerate for an hour before assembling.
- Cut the cake in half and spread ⅓ of the frosting on the bottom half. Add more frosting on top and use a spatula to create a smooth surface. Optionally, decorate with chocolate chips.
Video
Notes
- Substitute any nut or seed butter in place of peanut butter if desired.
- Add ½ cup mini vegan chocolate chips on top for additional flavor and texture.
- Store in the refrigerator for up to 3 days.
Nutrition
Food Safety
Check out our top food safety tips below and remember them next time you are preparing a new recipe in your home kitchen.
- Always sanitize countertops, cutting boards, utensils, and cookware thoroughly between each use.
- Wash your hands in warm soapy water, rubbing for at least 20 seconds before rinsing. Remember, "FROG" means friction rubs off germs.
- After serving food, allow it to cool, then place it into the refrigerator or proper storage immediately. Food should be at room temperature for no more than 2 hours for safety.
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