Easy Vegan Peanut Butter Cake Recipe

This easy Vegan Peanut Butter Cake Recipe is a dream dessert for all peanut butter lovers! Old fashioned peanut butter cake is made dairy free and egg free and you won’t even miss it! You’ll love this light and fluffy homemade peanut butter cake made with minimal ingredients.

A slice of vegan peanut butter wacky cake sits on a plate with the rest of the cake behind it and more peanut butter frosting in a bowl.

Lately I’ve been into making fun, easy vegan desserts. The latest on my list is this Vegan Peanut Butter Wacky Cake. If you remember, I recently shared this Wacky Cake.

A slice of vegan peanut butter wacky cake sits on a plate.

Why You’ll Love Vegan Peanut Butter Wacky Cake

Finding a recipe that is both easy and delicious is not always achievable. However, this vegan dessert recipe meets both criteria and a couple of others as well, such as affordable, and irresistible!

This recipe uses one round pan. What I love about this is that you can enjoy a slice or two with your friends or family, and not worry that you’ll eat too much of it. Not that anyone would worry about a thing like that. 🙂

How to a Make Peanut Butter Cake From Scratch

This easy peanut butter cake recipe is based off of the famous “wackycake” that originated in the Depression-era when ingredients were in short demand. Creative cooks took what ingredients were available and made do. Interesting enough, dairy products were one of those scarce ingredients.

That’s why I refer to this as an old school peanut butter cake. Of course, this recipe uses peanut butter powder, but it’s still pretty old school!

Let’s get started with this peanut cake recipe!

Step One: Combine Dry Ingredients

Combine in a large mixing bowl the flour, sugar, peanut butter powder, salt and baking soda. Stir to combine.

Step Two: Combine Wet Ingredients

In a smaller bowl combine the vegetable oil, water, vinegar and vanilla. Stir to combine.

Step Three: Make the Batter

Pour the water mixture into the flour mixture. Stir until combined.

Pour the batter into the prepared pan. Bake for 30-35 minutes until a toothpick inserted in the middle comes out clean.

Allow the pb cake to cool for about 10 minutes before inverting onto a serving plate. Sprinkle the top with powdered sugar or top with Peanut Butter Frosting.

Step Four: Peanut Butter Frosting

To make peanut butter frosting, add 2 tablespoons peanut butter in a microwave safe bowl. Heat in a microwave for about 20 seconds. Add 1 cup powdered sugar and 2 tablespoons peanut butter powder. Stir to combine.

It will be crumbly. Add 1 teaspoon vanilla-flavored plant-based milk. Stir to combine. Continue adding 1 teaspoon of plant-based milk at a time until you get a spreadable consistency.

There’s nothing like recipes for peanut butter cake with peanut butter frosting!

Expert Tips

Use these expert tips to make this recipe perfect every single time:

  • Be sure to preheat your oven before baking because once you mix the batter, you’ll want to bake it right away.
  • Also, double this recipe to make peanut butter cakes! Add some Vegan Chocolate Frosting in the middle of the layers. It’s like a nutter butter cake…perfection!
  • I used PB2 powder to make this recipe
  • You can substitute coconut sugar for granulated sugar for a healthy peanut butter cake!
  • I find using vegetable oil (instead of melted vegan butter) works best to make the most moist cake.
  • Use the peanut butter icing recipe or serve slices with a little bit of powdered sugar on top.
  • Be sure to coat your pan with vegetable cooking spray. Alternatively, you can place a sheet of parchment paper in the bottom of the pan (Use scissors to cut it to fit the bottom of your pan) and then spray the top with vegetable cooking spray.
  • Drizzle the top with melted chocolate chips for a different look and flavor!
An uncut peanut butter wacky cake sits on a plate with more peanut butter frosting in a bowl behind it.
Make this eggless peanut butter cake with peanut butter glaze!

That’s it for this moist Peanut Butter Cake recipe. It’s a tasty go-to dessert recipe!

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!

Vegan Peanut Butter Wacky Cake - such a simple dessert recipe with delicious flavor!

Peanut Butter Wacky Cake Recipe

Take a bite out of this Vegan Peanut Butter Wacky Cake. With minimal ingredients, this moist cake is ready to please in around 30 minutes!
5 from 3 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: Peanut Butter Wacky Cake Recipe
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 9
Calories: 282kcal
Author: Namely Marly

Ingredients

  • cups all-purpose flour
  • 1 cup granulated sugar
  • ½ cup peanut butter powder
  • ½ teaspoon salt
  • 1 teaspoon baking soda
  • 1/3 cup vegetable oil
  • 1 cup cold water
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon vanilla
  • Powdered sugar of Peanut Butter Frosting (see belofor topping

Instructions

  • Heat your oven to 350F. Spray a round cake pan with vegetable spray. You can also place a piece of parchment paper at the bottom of the pan and spray the sides with vegetable oil.
  • Combine in a large mixing bowl the flour, sugar, peanut butter powder, salt and baking soda. Stir to combine.
  • In a smaller bowl combine the vegetable oil, water, vinegar and vanilla. Stir to combine.
  • Pour the water mixture into the flour mixture. Stir until combined.
  • Pour the batter into your prepared pan. Bake for 30-35 minutes until a toothpick inserted in the middle comes out clean.
  • Allow the cake to cool for about 10 minutes before inverting onto a serving plate. Sprinkle the top with powdered sugar or top with Peanut Butter Frosting*

Notes

*Make peanut butter frosting by combining 2 tablespoons peanut butter, 1 cup powdered sugar and 2 tablespoons peanut butter powder. Stir to combine. It will be crumbly. Add 1 teaspoon vanilla-flavored plant-based milk. Stir to combine. Continue adding 1 teaspoon of plant-based milk at a time until you get a spreadable consistency.
Nutrition Facts
Peanut Butter Wacky Cake Recipe
Amount Per Serving
Calories 282 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 6g30%
Sodium 354mg15%
Potassium 22mg1%
Carbohydrates 43g14%
Fiber 2g8%
Sugar 23g26%
Protein 7g14%
Vitamin A 55IU1%
Calcium 14mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.

Here’s some other of the best peanut butter cake recipes you may want to try:

Whatever simple peanut butter cake you’re nibbling on, enjoy!

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17 Responses to Easy Vegan Peanut Butter Cake Recipe

    • Hi Amy! Thanks! I’ve been using powdered peanut butter just as I would use cocoa powder and it works! My preference is for the peanut butter powders that don’t use roasted peanuts. The roasted flavor doesn’t taste as good to me in recipes. Hope you love this cake!

  1. Do you think the swap of powdered PB for cocoa would work in other applications? I am thinking cocoa powder-only brownies…

    • I have tried that swap in a couple of different recipes and it’s worked fine…except for hot cocoa. Yes. Seriously. I tried that. 🙂 And it didn’t work out so great, but I think that was because I was using PB powder that had been roasted. I still have hope!

  2. Hi there! I just wanted to let you know I discovered your blog yesterday when searching for a vegan breakfast casserole, and I am in love with your blog! Your recipes are so creative and unique! I currently have about 8750 tabs open of recipes I need to try asap, such as crispy orange tofu, pepperoni pizza dip, and pecan pie muffins. And judging from your writing style you have such a fun personality! PS: High 5 to a fellow Kansas City vegan!

    • Hi Preeya! So nice to meet another vegan in KC! Shawn and I actually met at the KC Vegan Meetup Group. How fun is that! Oh, that vegan breakfast casserole…it’s one of our favorites! Hope you like the recipes! 🙂

  3. Hi Marly! Do you think that the cake’s powdered peanut butter and the vegetable oil could be changed for simple peanut butter? I’d love to cook this cake, but I am last minute with it and have just the peanut butter at home!

  4. This is by far one of THE BEST cakes I’ve made. I was a little worried having never cooked with pb powder before, but this cake is amazing! It’s so fluffy and delicious. Seriously, one of our family’s new favorites. I only had enough pb powder to do a half batch. I ended up cooking it in the microwave in my special little cake pan for about 3 minutes and it was perfection. I didn’t use the frosting, but added some mini chocolate chips instead. Definitely a keeper. Thank you! 🙂

    • Hi Sita. I haven’t tried this with almond powder (I have yet to see almond powder in the stores here), but I imagine it should work just fine.

    • Hi Emma! I have not tried doing this with this recipe, but you could just substitute regular creamy peanut butter. I would reduce it to 1/4 to 1/3 cup at most. Let me know how it goes!

    • Hi Pavi. First, please know I haven’t tried this change myself, but if I were doing this, I would probably leave the oil as is, and reduce the amount of peanut butter to 1/4 cup. Also, I would use the creamy kind of peanut butter rather than natural peanut butter. I hope this helps!

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