Vegan Peanut Butter Cake

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 cake made with minimal ingredients.

A slice of vegan peanut butter cake sits on a plate, there's a another slice and a bowl of peanut butter in the background.

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 recipe and it’s been a huge hit!

The Best Peanut Butter Wacky Cake

Finding a recipe that is both easy and delicious is not always achievable. I like to add affordable and irresistible to the list, too! It’s one reason I love cakes like this one or my simple vegan oatmeal cake recipe.

This peanut butter cake recipe has an added benefit — it uses one round pan. That means you can enjoy a slice or two with your friends or family, and not worry that you’ll have so much cake around that you’ll overeat it.

Key Ingredients

You can find the full printable recipe, including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time.

Here are the ingredients you’ll need for this recipe:

  • Flour — I use all-purpose flour, but you can substitute whole wheat pastry flour (which is different than whole wheat flour).
  • Sugar — Granulated sugar works. You can substitute coconut sugar for granulated sugar for a healthy peanut butter cake.
  • Peanut butter powder — I used PB2 powder to make this recipe.
  • Frosting — Sprinkle some powdered sugar on top or see below for some frosting ideas.

How to Make Peanut Butter Cake From Scratch

  1. Stir together the dry ingredients, from the flour to the salt.
    Dry ingredients, like flour, in a glass bowl.
  2. Combine and stir the wet ingredients, from the oil to the vanilla.
  3. Pour the wet mixture into the flour mixture and stir until combined.
    A hand holds a bowl of wet ingredients pouring it into a bowl with cocoa infused flour ingredients.
  4. Pour the batter into a prepared pan.
  5. Bake for 30 to 35 minutes until a tester inserted in the center comes out clean.
  6. Allow the cake to cool for about 10 minutes before inverting it onto a serving plate.
  7. Sprinkle the top with powdered sugar or top with Peanut Butter Frosting.

This easy peanut butter cake recipe is based on the famous “wacky cake” that originated in the Depression-era when ingredients were in short supply. Creative cooks took what ingredients were available and made do. Interestingly 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!

Peanut Butter Frosting

Here’s how to make a simple peanut butter frosting:

  1. Add peanut butter to a microwave-safe bowl.
  2. Heat for about 20 seconds, until spreadable.
  3. Stir in powdered sugar and peanut butter powder.
  4. Add vanilla-flavored plant-based milk and stir to combine. Continue milk until you get a spreadable consistency.
Looking down on three cupcakes with peanut butter frosting on top. The tip of a piping bag full of the frosting sits between them.

Here’s more on making vegan peanut butter frosting.

More Frosting Options

Marly’s Tips

  • Be sure to preheat your oven before baking because once you mix the batter, you’ll want to bake it right away.
  • Double this recipe to make layered peanut butter cakes. Add some Vegan Chocolate Frosting in the middle of the layers. It’s like a nutter butter cake…perfection!
  • 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 vegan ganache for a different look and flavor.
A bite of cake is on a fork sitting on a plate with the rest of the cake. There's another slice of cake and a bowl of peanut butter in the background.

Reader Reviews

Soooo good! My grand-daughter is allergic to eggs and milk so this is a winner. Thanks for sharing it!


More Peanut Butter Desserts

If you love this vegan peanut butter cake, here are some more favorite peanut butter desserts to enjoy:

That’s it for this moist Peanut Butter Cake recipe. You can see why it’s a tasty go-to dessert recipe!

A slice of peanut butter cake with frosting sits on a plate.

Peanut Butter Wacky Cake

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!
4.80 from 15 votes
Course: Dessert
Cuisine: American
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 9
Calories: 282kcal


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


  • Heat your oven to 350°F/175°C. Spray a round or square 8-inch 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 to 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*

(The products above contain sponsored links to products we use and recommend)



*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.
Nutritional estimates are for the cake only.
Calories: 282kcal | Carbohydrates: 43g | Protein: 7g | Fat: 9g | Saturated Fat: 6g | Sodium: 354mg | Potassium: 22mg | Fiber: 2g | Sugar: 23g | Vitamin A: 55IU | Calcium: 14mg | Iron: 1mg

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 are some of the best peanut butter cake recipes to try:

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

This post was originally published in 2016 and was updated to include new photos and new text in 2021.

28 Responses to Vegan Peanut Butter Cake

  1. Avatar thumbnail image for MarlyPavi Reply

    If using regular peanut butter instead of powdered, do I have to lessen the amount of oil? Thanks in advance!

    • Avatar thumbnail image for MarlyMarly

      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!

  2. Avatar thumbnail image for MarlyEmma Hutchman Reply

    Can i use something else instead of peanut butter powder? Its not available here

    • Avatar thumbnail image for MarlyMarly

      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!

  3. Avatar thumbnail image for MarlySita Reply

    Can the peanut butter be substituted with almond powder?

    • Avatar thumbnail image for MarlyMarly

      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.

  4. Avatar thumbnail image for MarlyStephanie Reply

    5 stars
    I’ve made this a couple of times now and it’s delicious and so easy!!

  5. Avatar thumbnail image for MarlyAimee B. Reply

    5 stars
    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! 🙂

  6. Avatar thumbnail image for MarlyPatricia Reply

    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!

    • Avatar thumbnail image for MarlyLiz D

      I second that emotion!

  7. Avatar thumbnail image for MarlyPreeya Reply

    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!

    • Avatar thumbnail image for MarlyMarly

      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! 🙂

  8. Avatar thumbnail image for MarlyRegine Karpel Reply


    • Avatar thumbnail image for MarlyMarly

      Thanks so much, Regine!

  9. Avatar thumbnail image for MarlyJen Reply

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

    • Avatar thumbnail image for MarlyMarly

      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!

  10. Avatar thumbnail image for MarlyAmey Mathews Reply

    cool idea to use powdered PB in a cake!! I am going to bookmark this, it sounds different and delicious!

    • Avatar thumbnail image for MarlyMarly

      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!

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