Chocolate Peanut Butter Crunch Cake

This Chocolate Peanut Butter Crunch Cake is made up of a cast of characters, including a dark chocolate cake made with a surprisingly healthy (and filling) ingredient, a creamy peanut butter layer, dark chocolate drizzles, and mini chocolate chips. Yeah, sometimes being vegan can be so good.

Chocolate Peanut Butter Crunch Cake

This cake was born from one of those cold, winter nights when you want to surprise your family with a little bit of something special, but you’re also on a House of Cards roll so an entire evening in the kitchen is not a fun idea.

That’s saying a lot for me because there are days where I love the idea of spending the whole day in the kitchen. It’s not some domestic urging; it’s something physical. I spend most of my days in an office, at a computer…a motionless, sterile way of being. When I’m in the kitchen, I’m standing, moving around, touching ingredients. singing along to the tunes in my earbuds. Dancing around the dogs anxiously awaiting the crumbs that trickle to the floor. Good times!

Chocolate Peanut Butter Crunch Cake

But this recipe skips all that time in the kitchen. It’s a quick and easy recipe that tastes absolutely delicious. That secret ingredient I mentioned above? Well, I’ve had so much luck with my 100 Things to Do with Chickpeas series, that I figured it might be time to expand to black beans for a change.

Chocolate Peanut Butter Crunch Cake

 

That’s right. I added an entire can of black beans to this recipe. The amazing thing? No one knew it! This cake is light and moist…and brimming with fiber. That’s what I like to call, “hitting it out o’ the park!”

Chocolate Peanut Butter Crunch Cake

Chocolate Peanut Butter Crunch Cake

Prep Time: 30 minutes minutes

Cook Time: 30 minutes

Yield: 24 servings

Ingredients

  • 1 Dark Chocolate Fudge cake mix (I used Duncan Hines)
  • 1 15 oz can black beans, drained and rinsed
  • 1 cup water
  • ½ cup oil
  • Peanut Butter Cream Cheese Filling:
  • 8 oz container vegan cream cheese, softened (I used Tofutti Better Than Cream Cheese)
  • ½ cup peanut butter
  • 1 cup powdered sugar
  • ¼ cup dairy-free margarine
  • Peanut Butter Drizzle:
  • ½ cup peanut butter
  • 1 tablespoon coconut oil
  • Chocolate Drizzle:
  • ½ cup dairy-free chocolate chips
  • 1 tablespoon coconut oil
  • Topping: 1 cup mini chocolate chips

Instructions

  1. Heat your oven to 350F. Prepare a 9X13 cake pan (or large round pan as I've used) by spraying vegetable oil across the bottom and sides of the pan.
  2. Pour the contents and the drained black beans, water and oil in the bowl of a food processor. Pulse until smooth, up to one minute. Add the cake mix and pulse again until smooth.
  3. Pour the cake batter into your prepared cake pan, ensuring the batter is spread evenly across the pan. Bake for 35 - 40 minutes, until a toothpick inserted in the middle of the cake comes out clean.
  4. When the cake passes the toothpick test, remove it from the oven and set aside to cool.
  5. In the meantime prepare your Peanut Butter Cream Cheese Filling. Combine the vegan cream cheese, peanut butter, powdered sugar and dairy-free margarine in a bowl. Use a mixer and mix on high until light and fluffy. Set aside. Once the cake has cooled completely, spread the Peanut Butter Cream Cheese Filling evenly across the cake.
  6. Next prepare your Peanut Butter Drizzle by combining ½ cup peanut butter and one tablespoon of coconut oil in a bowl. Place this in the microwave and heat for about 11 seconds. You should be able to stir the mixture now, but if not, feel free to warm it in 4 - 5 second increments until it's pourable. Stir to combine and then drizzle over the cake. I like to reserve some to make sure each individual slice gets lots of drizzle!
  7. Next prepare your Chocolate Drizzle by combining the ½ cup chocolate chips and 1 tablespoon of coconut oil in a separate bowl. Microwave for 11 seconds and then stir. You may need to continue heating in 4-5 second increments until the mixture is ready. Stir to combine and then drizzle this over the cake too. That's right. Lots of drizzle on this cake. Sprinkle the top with mini chocolate chips.

Check out the crazy, fun conversation on G+ about this recipe!

Posted 3 years ago by Marly on Tuesday, March 18th, 2014 · Permalink

7 Responses to Chocolate Peanut Butter Crunch Cake

  1. Amazing…. I think this is going on my “make at nap time so I don’t have to share” list. 😉

  2. I’m not sure if i didn’t read carefully enough but I just want to clarify, do you mix the drained black bean mixture in with the boxed cake mix? I’m assuming that’s what needs to be done but I just want to make sure

    Thanks!

  3. Love this cake Marly!

  4. Shirley Canfield

    This looks and sounds so healthy & delicious! I want to save it for my vegan friends and my daughter who is a gourmet cook!

  5. This looks fantastic. My bf has be bugging me to make him a peanut butter cake again, since I haven’t made it in over a year since I went vegan. I tried to make one cake with egg re-placer and it crumbled apart. My question for you is, what kind of coconut oil do I use? refined or virgin?