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A slice of vegan chocolate peanut butter cake sits on a plate in front of a plate with the rest of the cake.
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Vegan Chocolate Peanut Butter Cake

Make this indulgent vegan chocolate peanut butter cake with moist chocolate cake surrounded by vegan peanut butter frosting. Don't forget the vegan ganache dollops on top!
Course Dessert
Cuisine American
Diet Vegan
Prep Time 10 minutes
Cook Time 35 minutes
Resting Time 10 minutes
Total Time 1 hour
Servings 24
Calories 338kcal

Ingredients

Chocolate Cake

  • 1 cup granulated sugar
  • 1 cup brown sugar
  • 2 cups all purpose flour
  • ¾ cup cocoa powder (natural, not dutch processed)
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • ¾ teaspoon salt
  • 1 cup plant-based milk
  • cup coconut oil, melted (see note)
  • ½ cup applesauce (unsweetened)
  • 2 teaspoons vanilla extract
  • 1 cup hot water

Vegan Peanut Butter Frosting

Chocolate Ganache

Instructions

Chocolate Cake

  • Preheat oven to 350°F/175°C. Coat 2, 8- or 9-inch round cake pans with vegetable cooking spray. Cut parchment paper into two 8- or 9-inch circles. Place the round parchment paper in the bottom of the pans. Spray papers with vegetable cooking spray. Set aside. 
  • In the bowl of your stand mixer fitted with the paddle attachment (or using a hand mixer) mix the sugars, flour, cocoa powder, baking soda, baking powder, and salt. Mix until combined.
  • In a separate bowl combine, milk, melted coconut oil, applesauce, and extracts. Stir to combine. Pour this into the mixer with the flour mixture. Beat on low until combined. Use a spatula to scrape the sides of the bowl. Then beat on medium speed for about a minute until combined. Add the hot water and mix on low until combined. Use a spatula to scrape down the sides of the bowl. Then beat on medium for a minute. This batter will be slightly runny.
  • Pour half the batter into each of the prepared pans.
  • Bake for 25 to 30 minutes until the edges have pulled away from the sides of the pan and the center of the cake is set. A tester inserted in the center should come out clean.
  • If using a 9×13 cake pan, bake for approximately 40 to 45 minutes.
  • Remove cakes from oven and allow to cool for 10 minutes. Then invert the cakes onto wire racks and cool completely before frosting.

Vegan Peanut Butter Frosting

  • Use a handheld or stand mixer with the whisk attachment. Cream the vegan butter on medium speed until creamy, approximately 2 minutes. Add the vegan peanut butter and mix until creamy.
  • Add the powdered sugar, one cup at a time, mixing on low until it's incorporated between each addition. 
  • Add the peanut butter powder and vanilla. Mix until combined.
  • Add the vegan creamer one tablespoon at a time and mix on medium-high speed until light, fluffy, and spreadable.

Chocolate Ganache

  • Using a room temperature can of coconut milk, open it and transfer it into a bowl, scooping out any of the fat along the sides of the can. Stir this until it's nice and creamy. Then measure out 1 cup.
  • Pour 1 cup of stirred coconut milk into a pyrex measuring dish or another microwave-safe dish. Heat for 1 to 2 minutes, until the cream is very hot, but not boiling.
  • Chop the chocolate into pieces and place them in a large heat-proof bowl. (You can substitute 6 ounces of dairy-free chocolate chips).
  • Pour the heated coconut milk over the chocolate. Use a spatula to press down any chocolate that is not under the surface of the milk. Set this aside for 5 minutes.
  • Whisk the chocolate mixture until glossy and smooth. Learn more about Vegan Chocolate Ganache.
  • Refrigerate the ganache for one hour then transfer to a piping bag fitted with a 1M star tip.

Frosting the Cake

  • When both cakes are completely cooled, spoon about half of the peanut butter frosting over the bottom cake, spreading it evenly across the top. Then place the second cake on top of that. Spread the remaining peanut butter frosting evenly over the top cake. Pipe decorate dollops of vegan ganache around the edge of the cake. You can add chopped Vegan Peanut Butter Cups to garnish.
  • Cover the cake and store it at room temperature for up to 4 days or in the fridge for up to 10 days. To freeze, place individual slices on a tray and freeze for up to an hour. Then transfer frozen slices to a freezer bag and store for up to 2 months.

Nutrition

Calories: 338kcal | Carbohydrates: 45g | Protein: 4g | Fat: 17g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 166mg | Potassium: 215mg | Fiber: 2g | Sugar: 32g | Vitamin A: 205IU | Vitamin C: 1mg | Calcium: 71mg | Iron: 2mg