Almond Butter Cake Recipe with Chocolate (Vegan)

This Almond Butter Cake recipe is loaded with chocolate chips and topped with a chocolate drizzle. Almond Flavored Cake is a moist, delicious cake for dessert or even a fun snack.

A slice of almond butter cake with chocolate drizzle on the top sits in front of the rest of the cake.
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I found myself recently with a bottle of precious almond butter and a need to make a cake so I combined the two into a moist and tasty Almond Butter Cake.

Now I wonder how we ever survived without this cake!

Almond butter cake recipes yield a rich cake, thanks to the addition of almond butter to the recipe.

Working with Almond Butter

Working with almond butter can be tricky. If you’re used to working with peanut butter in baked goods, almond butter can be different. In fact, it’s a little more like working with freshly ground peanut butter, where the oil can separate.

Be sure to stir your almond butter when you first open the container. That way you don’t reach the bottom of the jar and find a bunch of dry, clumpy almond butter.

However, the good news is this recipe will work regardless of the condition of your almond butter (unless it’s super old and rancid…in which case you should buy a new jar).

That’s why the next step begins with combining almond butter with vegetable oil and heating it in the microwave for around 10 seconds. That should soften your almond butter up. Continue heating in 10-second increments, followed by stirring until the almond butter is mixed in with the vegetable oil.

A Word on Sugar

You can use simple, granulated sugar for this recipe. But if you’d like to reduce the amount of sugar in the recipe, feel free to substitute Swerve. It works in a 1:1 ratio with sugar and I’ve used it in several recipes with great success.

You could also choose to reduce the amount of sugar used. I think you could go down to 3/4 cup without impacting the consistency of the cake.

How to Make Almond Butter Cake

I basically used my favorite Chocolate Wacky Cake recipe, with a few adaptations to make this almond cake. I also shaved a little chocolate on the top and some chopped almonds. The results didn’t just look fabulous, everyone agreed it tasted delicious too.

Dry ingredients, like flour, in a glass bowl.

Make this almond butter cake by stirring together the dry ingredients: flour, sugar, baking soda, and salt. That’s easy enough!

Almond butter with melted vegan butter in a glass bowl.

Next, microwave the almond butter and vegetable oil together, until you can stir the almond butter. The goal is to have it all combined, with only bits of almond butter chunks at the bottom of the bowl.

A glass bowl holds batter with chocolate chips and a blue spatula for stirring.

Stir in the water, vanilla, and apple cider vinegar to the almond butter mixture. Add this to the flour mixture along with the chocolate chips and stir to combine. Pour the batter into the prepared cake pan and bake 30 – 35 minutes.

Chocolate Drizzle

The first question you could ask is this, is the chocolate drizzle required? Absolutely not! This cake is pretty tasty sans drizzle.

That said, it does add a little bit of dramatic flair and flavor. It’s a pretty simple list of ingredients: almond butter, cocoa powder, agave nectar, and plant-based milk.

Again, start by placing the almond butter in the microwave. In fact, I used the same bowl from the wet ingredients above. Fewer dishes to do is always nice.

Add the cocoa powder and stir that until it’s crumbly and then stir in the agave nectar. Finally, add the plant-based milk one tablespoon at a time until you achieve a drizzle consistency.

Love Vegan Cake Recipes?

If you love this almond butter cake recipe, you’re going to fall head over heels for these simple cake recipes too:

I hope you love this recipe as we do! Have you tried it? Be sure and leave a comment and a rating of this recipe below and then take a quick photo and share it with me using #namelymarly on Instagram. I love seeing your creations!

A slice of almond butter cake with chocolate drizzle on the top sits in front of the rest of the cake.

Almond Butter Cake

This Almond Butter Cake is loaded with chocolate chips and topped with a chocolate drizzle. Enjoy this moist, delicious cake for dessert or even a fun snack.
5 from 2 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: Almond Butter Cake
Prep Time: 10 minutes
Cook Time: 30 minutes
Resting Time: 10 minutes
Total Time: 40 minutes
Servings: 10
Calories: 346kcal
Author: Marly

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/3 cup vegetable oil
  • 1/3 cup almond butter
  • 1 cup water
  • 1 teaspoon vanilla
  • 1 tablespoon apple cider vinegar
  • 1/2 cup dairy-free chocolate chips

Chocolate Drizzle

  • 2 tablespoons almond butter
  • 2 tablespoons cocoa powder
  • 2 tablespoons agave nectar (or maple syrup)
  • 3 tablespoons plant-based milk

Instructions

  • Preheat oven to 350F. Spray the bottom and sides of a round cake pan with vegetable spray. Cut a piece of parchment paper to fit the bottom of a round cake pan. Place it in the bottom of the pan and give the top of it a light coating of vegetable spray. If you don’t have parchment paper, be sure to oil and flour your pan.
  • In a mixing bowl combine flour, sugar, baking soda, and salt. Stir to combine. Set aside.
  • In a microwave-safe bowl, combine the vegetable oil and almond butter. Heat in the microwave in 30-second increments until the almond butter is smooth enough to stir. Stir to combine.
  • Add water, vanilla and apple cider vinegar to the almond butter mixture. Stir to combine.
  • Pour the almond butter mixture in with the flour. Add the chocolate chips ad stir to combine. Pour this batter into the prepared cake pan.
  • Bake for 30 – 35 minutes, until a tester comes out clean. 
  • Remove cake from oven and allow to cool completely before topping with drizzle.
  • To make drizzle, place almond butter in the same bowl used above to hold wet ingredients. Place in the microwave for about 15 seconds, to soften almond butter. Add cocoa powder. Stir until crumbly. Stir in agave nectar one tablespoon at a time. Add one tablespoon plant-based milk and stir. If the milk is cold, you may need to return the bowl to the microwave for a few seconds to soften the mixture up. Stir in remaining plant-based milk, one tablespoon at a time until a spreadable consistency is achieved.
  • Once the cake is cooled, use a spoon to lightly drop chocolate drizzle over the top of the cake in sweeping motions.
  • Cover and store the cake at room temperature for up to 3 days, in the fridge for up to 7 days, or cut individual slices and freeze them for up to 1 month. To serve, cook individual slices in the microwave until just barely warm.

Enjoy!

Updated by Marly · Permalink