Chocolate Peanut Butter Cake

Name: Chocolate Peanut Butter Cake
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 4 1/2 cups all purpose flour (use gluten free, if needed); 1 1/2 cups cocoa powder; 2 1/2 cups sugar of choice (* See notes); 2 1/4 teaspoon baking soda; 1 1/2 teaspoon salt; 3 tablespoon apple cider vinegar (any vinegar works); 1 tablespoon vanilla extract; 1 cup + 2 tablespoons oil of choice (canola, vegetable, refined coconut, etc. ** See notes); 3 1/4 cups water (can use milk); 1/2 cup vegan margarine (can use butter); 1/2 cup creamy peanut butter; 1 3/4 cups powdered sugar; 1 teaspoon vanilla extract

by Arman Liew

published on Aug 27, 2020

2 comments

5 from 105 votes

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Chocolate Peanut Butter Cake is a moist and fluffy chocolate cake layered with a delicious peanut butter filling. Made without eggs, no milk, and no butter, it’s a delicious vegan cake perfect for any occasion!

When it comes to vegan cakes, my favorites are a strawberry cake, vanilla cake, and this delicious chocolate peanut butter cake.

As someone who loves the chocolate and peanut butter combination, it was only a matter of time before I used it to make a delicious cake. Now, I don’t want to play favorites here but this may very well be my new favorite cake. A rich, moist, and fluffy chocolate cake with layers of peanut butter frosting, and all covered in extra chocolate.

Drooling yet?

For such a showstopping cake, you’ll be pleased to know it uses simple pantry staple ingredients. No eggs, no milk, and no butter. Don’t worry though, you won’t be able to tell.

Made in just one bowl and ready in 30 minutes, the hard part is waiting for the cake to cool so you can frost it!

How do you make a chocolate peanut butter cake?

The Ingredients

All purpose flour– Also known as plain flour. You can use a cup for cup gluten free all purpose flour, to keep it gluten free.
Cocoa powder– A good quality cocoa powder, and sifted. This will ensure the rich chocolate flavor comes through.
Sugar– Any sugar will work. White sugar, brown sugar, and even coconut sugar. See my tips below for a sugar free cake.
Baking soda– Gives some rise and leavening to the cake, when combined with the apple cider vinegar.
Salt– Brings out the sweetness of the cake.
Apple cider vinegar– Works with the baking soda to give the cake fluffiness and rise. This also replaces any need for eggs!
Vanilla extract- A must for any cake recipe!
Oil of choice– Use a neutral flavored oil, like vegetable oil, canola oil, or even refined coconut oil.
Water or milk– You can use either water or your favorite plant based milk, like almond milk.
Peanut Butter Frosting– A simple frosting made with powdered sugar, smooth peanut butter, vegan margarine, and vanilla extract.

The Instructions

Start by mixing together your dry ingredients, until combined. Add your apple cider vinegar, vanilla extract, and oil, and mix gently. Pour the water (or milk) over and mix very well, until combined. Transfer to a greased 8-inch cake pan. Bake at 180C/350F for 25-30 minutes. Once cooked, let cool completely, before frosting with the peanut butter frosting.

Substitutions to make a healthier cake

Sugar– Replace the sugar with a zero calorie and sugar alternative, like erythritol or monk fruit sweetener.
Oil of choice– You can replace the oil with unsweetened applesauce. I tried this with my healthy chocolate cake recipe, and I couldn’t tell the difference!
Peanut Butter Frosting– Make a simple low fat frosting using powdered peanut butter, sugar free powdered sugar, and unsweetened almond milk.

Can I make a keto chocolate peanut butter cake?

Yes, if you’d like to make a keto version of this, you can easily do so.

Replace this cake with a keto chocolate cake. Next, make a keto peanut butter frosting.

To make: 1 cup peanut butter, 5 tablespoons softened butter, 1 cup keto powdered sugar, 1/3 cup heavy cream (room temperature), 1 teaspoon vanilla extract. Beat the butter using a hand mixer. Add the peanut butter, powdered sugar, heavy cream, and vanilla extract until combined.

Tips to make the best chocolate peanut butter cake

Use generic smooth peanut butter for the frosting. A natural or homemade peanut butter will be hard to make into a frosting.
Do not overbake the cake, as it continues to cook as it is cooling in the pan.
I recommend using a springform pan for easy removal of the cake. If you don’t have a springform pan, ensure there are 1-2 inches of parchment paper overhanging around the edges of the cake pan. This will ensure the smooth removal of the cake onto the cooling rack.
Your cake must be cooled completely before frosting, otherwise, your frosting will melt onto the cake and become waxy.
This makes a triple layer cake. To make a single layer, simply make my easy chocolate cake recipe, and add the peanut butter frosting on top.

Storing and Freezing Peanut Butter Cake

To store: Leftover cake should be stored in the refrigerator, in a container or covered in plastic. The cake will remain fresh for up to 1 week. Allow it to sit at room temperature for 30 minutes before enjoying.
To freeze: Freeze either the entire cake or individual portions. Wrap the cake completely in plastic, before placing it in either a ziplock bag or shallow container. The cake can be stored in the freezer for up to 6 months.

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Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.