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Arms holding out a large slice of chocolate peanut butter cake on a brown rimmed plate.
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5 from 2 votes

Vegan Chocolate Peanut Butter Cake

This peanut butter chocolate cake is fluffy and delicious. Enjoy!
Prep Time45 minutes
Cook Time25 minutes
Total Time1 hour 10 minutes
Course: Bakes
Cuisine: Peanut Butter Cake
Servings: 1 cake
Author: DJ

Ingredients

For The Cake:

    Dry Ingredients:

    • 350 g all-purpose flour
    • 250 g brown sugar
    • 60 g cocoa powder
    • 1.5 teaspoons salt
    • 2 teaspoons baking soda

    Wet Ingredients:

    • 450 ml plant milk
    • 2.5 teaspoons apple cider vinegar
    • 175 ml vegetable oil

    For The Peanut Buttercream Frosting:

    • 300 g smooth peanut butter
    • 100 g vegan butter slightly softened
    • 1 teaspoon vanilla extract
    • 0.5 teaspoon salt
    • 400 g powdered sugar sifted
    • 100 ml plant milk

    Topping:

    • Biscoff cookie crumbs optional

    Instructions

    Preparation:

    • Preheat your oven to 180 Celsius.
    • Grease two round, 7-inch cake tins and set aside.

    Making the cakes:

    • In a large bowl, mix the flour, sugar, cocoa powder, salt and baking soda. 
    • Now, add in the plant milk, apple cider vinegar and vegetable oil. Mix again but don't over-mix. The flour should be just mixed in enough so that there are no lumps.
    • Divide the cake batter equally between the two pre-prepared cake tins. If you only have one tin, you can bake the cakes one at a time. 
    • Bake your chocolate cake halves in the oven for 25 minutes or until a skewer comes out clean. 
    • Take your cake halves out of the oven and let them cool fully. In the meantime, let's make the frosting!

    Making the peanut buttercream frosting:

    • In a large bowl, beat together the smooth peanut butter, vegan butter, vanilla and salt until it's nice and creamy. 
    • Gradually, add in the powdered sugar and mix again until it's completely incorporated. The texture should be like breadcrumbs. 
    • Finally, pour in the plant milk. Mix for a further few minutes, until the buttercream is creamy and all of the lumps are gone. 

    Layering the cake:

    • If the cake has now cooled, spread some of your peanut butter filling onto the flat side of one of the chocolate cakes. It's your choice as to how much you want in the middle but save some for the top!
    • Place your other cake half on top of the filling then, carefully assemble some more of the peanut buttercream on top of the cake. 
    • I topped my peanut buttercream with Biscoff cookie crumbs but this is optional
    • Place your cake in the fridge for 30 minutes so that the filling can thicken a little, then slice and serve. 

    Notes

    • Store in the fridge for up to 10 days. Store in the freezer for up to 4 months.