Chocolate Peanut Butter Crunch Cake

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.
Course Dessert
Cuisine American
Keyword Chocolate Peanut Butter Crunch Cake
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 24
Calories 325kcal
Author Namely Marly


  • 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 I used Tofutti Better Than Cream Cheese, softened
  • 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:


  • 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.
  • 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.
  • 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.
  • When the cake passes the toothpick test, remove it from the oven and set aside to cool.
  • 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.
  • 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!
  • 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.


Calories: 325kcal | Carbohydrates: 31g | Protein: 6g | Fat: 21g | Saturated Fat: 6g | Cholesterol: 1mg | Sodium: 327mg | Potassium: 187mg | Fiber: 3g | Sugar: 19g | Vitamin A: 2.1% | Vitamin C: 0.7% | Calcium: 5.8% | Iron: 10.2%