Chocolate and peanut butter are one of the most combination-worthy duos in the cake world and this chocolate cake with peanut butter frosting proves exactly why that is the case. It also takes less than 30 minutes to make which is a big plus!
I love chocolate loaf cakes in general, but what makes this even better is that it has the creamiest peanut butter buttercream frosting in between and on top of the two chocolate sponges.
Who's having a slice? This treat is rich, spongey-soft and super easy to make. I really hope you enjoy the cake it when you try it.
It has many similarities to my vegan chocolate peanut butter cake, eggless vanilla peanut butter cake and eggless chocolate cake loaf recipes, but this one is definitely is my favorite of them all.
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Why You Will Love This Cake
- The Texture - This may be the softest chocolate cake which I've made for the blog. It is incredibly light and airy and the whipped frosting only makes the recipe even more delicious. See my eggless lemon cake and vegan sicilian orange cake for more cakes with a similar structure.
- The Flavors - I often make recipes which use both chocolatey ingredients and nut butters due to how well they go together and this recipe is no different. There's a perfect balance between the two tasty flavors.
- Easy to Make - In order to make this chocolate loaf cake, all you need to do is make the batter, pour it into the tins, bake inside the oven and decorate the cake. It's honestly so simple.
- Allergy Friendly & Plant Based - This chocolate cake with peanut butter frosting recipe is entirely vegan and dairy free.
Ingredient Notes
- Apple cider vinegar – This is the main ingredient for the dairy-free buttermilk. It needs to be stirred into the soy milk and left to curdle. You'll also see this technique being used in cakes such as, my vegan carrot walnut loaf cake and when added to the cake batter the buttermilk will react with the leavening agents to create an amazing texture.
- Cocoa powder – The cocoa powder is where all of the glorious chocolate flavors come from. I chose to use a regular cocoa powder for the cake but if you like your chocolate cakes to be richer, use a high-quality cocoa powder instead.
- Brown sugar – I recommend Demerara sugar or light brown soft sugar for this recipe. This is a better option than granulated sugar as it makes the cakes really moist.
- Canola oil – As well as the sugar, the canola oil also offers the chocolate cakes plenty of moisture.
- Peanut Butter - Add peanut butter the frosting. If you love peanut butter, you also need to see my vegan peanut butter cheesecake which is so heavenly.
See recipe card for full information on individual ingredients and quantities.
Substitutions & Variations
- If you'd like to make the peanut butter flavors stronger or weaker, then this is very possible. Simply increase or reduce the amount of peanut butter that you use in the recipe. I would personally opt for only slightly changing the amounts so that the final frosting consistency isn't altered too much.
- Do you prefer a different kind of nut butter? This recipe will work with other types such as, almond butter, cashew butter and hazelnut butter. Choose the one that works best for you. I particularly enjoy almond flavors with chocolate, as you will have you seen in my vegan chocolate peanut butter almond bars.
How To Make Eggless Chocolate Peanut Butter Cake
For the full method, please refer to the recipe card at the bottom of this post.
1: Mix the vinegar into the soy milk to create a dairy-free buttermilk. Wait for it to curdle.
2: Combine the dry ingredients inside a large mixing bowl.
3: Pour the curdled buttermilk into the dry ingredients.
4: Add the remaining wet ingredients to the mixture.
5: Fold the dry ingredients into the wet ones without mixing. Keep folding gently until the mixture is fully combined.
6: Next, pour the folded cake batter into the two greased loaf tins. Bake the cakes in the preheated oven.
7: Remove the cakes from the oven and allow them to cool completely.
8: Decorate the chocolate cake with peanut butter frosting and serve.
Expert Tips
Pre-heat your oven for at least 15 minutes before you start baking - Always make sure that the oven reaches the correct temperature before you start baking. The cake needs to have the best texture that it can have and the wrong temperature won't give it that.
Fold the cake batter - Try not to over-mix your loaf cake batter as this will give your loaf cake an undesirable texture.
Recipe FAQs
This could be because you added too much flour to your cake. It could also mean that the oven temperature was too high.
This could be because the batter has been over-mixed or possibly even because there wasn't enough baking powder added.
I highly recommend that you store this vegan chocolate cake inside an airtight container at room temperature for up to three days. Alternatively, you can refrigerate your cake for up to 4 days (also in an airtight container). Please do not freeze.
More Vegan Chocolate Cake Recipes
If you tried this Vegan Chocolate Peanut Butter Cake Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how you go in the 📝 comments below. I love hearing from you!
Easy Chocolate Cake Loaf with Peanut Butter Frosting
Ingredients
For the cake:
- 200 ml soy milk
- 1 teaspoon apple cider vinegar
- 175 g all-purpose flour sifted
- 25 g cocoa powder
- 150 g brown sugar
- 2 teaspoons baking powder
- 0.5 teaspoon baking soda
- 1 teaspoon salt
- 50 ml canola oil
- 1 teaspoon vanilla extract
For the peanut butter buttercream:
- 225 g vegan butter block* see notes
- 240 g powdered sugar
- 150 g peanut butter
Instructions
Chocolate Cake:
- Preheat the oven to 177 Celsius (350 Fahrenheit). Grease two 20cm x 10cm cake loaf tins with vegan butter then set aside.
- Make your vegan buttermilk. Measure out the soy milk then add the apple cider vinegar to it. Give it a mix then set aside for 7-8 minutes until it curdles. Measure out the other ingredients while you wait.
- To a large mixing bowl, add the flour, cocoa powder, sugar, baking powder, baking soda & salt. Mix well.
- Next, pour in the curdled soy milk, oil & vanilla. Using a wooden spoon, fold the ingredients together by gently folding the mixture over itself. Fold the dry into the wet until there are no more pockets of flour remaining.
- Equally pour the chocolate cake batter into the two greased loaf tins and bake in the center of the oven for 20 minutes. A skewer should come out clean at this point.
- Remove your cakes from the oven and let them cool in the tins for 15 minutes. Then remove the cakes from the tins and transfer them to a cooling rack to cool fully. Don't apply anything to the cakes until they have completely cooled down.
Peanut butter frosting:
- Add the vegan butter block to a stand mixer (with the paddle attachment) or a large bowl and cream for 2 minutes on a medium speed.
- Next add half of the powdered sugar. Beat the frosting again until it is completely combined and has began to thicken. Then add the rest of the powdered sugar. Beat again until your buttercream is nice and thick.
- Now add your peanut butter. Beat one more time until it is fully combined within the buttercream frosting.
- Spread half of your peanut butter frosting in between the chocolate cake halves and spread the other half on top. Enjoy!
Video
Notes
- Always make sure that the oven reaches the correct temperature before you start baking. The cake needs to have the best texture that it can have and the wrong temperature won't give it that.
- Try not to over-mix your loaf cake batter as this will give your loaf cake an undesirable texture.
- Use a block of vegan butter instead of spread. I love to use the Flora plant butter block. This creates a much thicker vegan buttercream than a dairy-free spread.
Anonymous says
This recipe worked out well