This vegan peanut butter chocolate cake is the ultimate plant based treat. Rich and delicious peanut butter cake is topped with a homemade chocolate-peanut butter glaze, for a rich and decadent dessert.
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Say hello to my favourite peanut butter cake. In general, peanut butter is one of my favourite ingredients to use in baking.
It adds the most wonderful soft texture to baked treats such as cakes, cookies, brownies, etc. Granted, it also works wonders in savory dishes, which means that peanut butter definitely deserves all of its hype!
So today we're combining two classic flavors in this vegan chocolate peanut butter cake. You won’t believe that this cake is vegan, but also gluten-free!
We'll take a rich and delicious peanut butter cake, and top it with a completely decadent chocolate peanut butter glaze. What's not to love?
Making the Cake
Ingredients and Substitutions
You will need the following ingredients (substitutions listed):
- Ground flaxseeds. This is for making the flax egg.
- Soy flour. This flour variety works great for making sure the texture of your gluten-free treat isn’t grainy.
- Rice flour.
- Tapioca flour.
- Corn meal. Will add a fantastic yellow color!
- Baking powder.
- Maple syrup. You can use agave nectar, but I would not recommend a liquid sweetener such as date syrup as it may be too heavy.
- Smooth peanut butter. I use a natural variety with no sugar added. Look for the runniest peanut butter you can find.
- Apple cider vinegar.
- Plant based milk. I typically use oat milk or unsweetened almond milk.
Step by Step Instructions
It’s incredibly easy! Firstly, make the flax egg by combining the flaxseeds with water and setting aside for 5 minutes.
Preheat the oven to 180 degrees C (350 degrees F) and line a 10-inch square baking tin with a sheet of parchment paper. Leave some hanging over the edges, as this will make it easier to remove the cake from the tin.
Next, combine the dry ingredients (soy flour, rice flour, tapioca flour, corn meal, and baking powder).
In a separate bowl, whisk together the maple syrup, peanut butter, apple cider vinegar and plant based milk. Continue whisking until the mixture is smooth and the ingredients are well-combined.
Now, add the wet ingredients to the dry and mix well using a spatula, before adding the flax egg and mixing again.
Transfer the batter to the tin and bake in the preheated oven for 22-25 minutes. Make sure not to over-bake it, as this will ruin the texture and dry out the cake. You’ll know that the cake is done when it is golden brown on top and slightly crispy around the edges. A toothpick will also come out dry from the centre, with maybe a few crumbs but no batter.
Making the Glaze
Ingredients and Substitutions
This glaze is so simple and versatile, too! You can make extra to keep in the fridge and use for other recipes.
You will need the following ingredients (substitutions listed):
- Dark chocolate. Ensure dairy-free. I typically go for chocolate that around 70% cocoa solids or above.
- Maple syrup. You can swap for any other liquid sweetener of your choice.
- Smooth peanut butter.
- The solid part of coconut milk from a can.
Step by Step Instructions
It’s as easy as adding all the ingredients to a bowl and whisking them together until smooth.
When the cake is ready, wait for it to cool down fully (around 15 minutes), then add the glaze to the top of the cake and let it set in the fridge for around 20 minutes more. Now, you are ready to serve and enjoy!
More Vegan Desserts
If you love this vegan chocolate peanut butter cake, be sure to check out these other delicious vegan recipes.
- Vegan Chocolate Cake
- Vegan Chocolate Thumbprint Cookies
- Edible Vegan Chocolate Mousse
- 5-Minute Vegan Fudge
Recipe
Equipment
- Conventional oven
- Square baking tin
- Parchment paper
- Mixing bowl x 2
Ingredients
For the cake
- 1 tbsp ground flaxseed
- ⅔ cup soy flour
- ⅔ cup rice flour
- ⅓ cup tapioca flour
- ⅓ cup corn meal
- 2 tsp baking powder
- 1 tsp baking soda
- ½ cup maple syrup
- ½ cup smooth peanut butter
- 2 tbsp apple cider vinegar
- 1 ½ cup plant based milk
For the glaze
- 5 oz dark chocolate
- ¼ cup maple syrup
- ¼ cup smooth peanut butter
- 1 tbsp coconut milk from a tin
Instructions
MAKE THE CAKE
- Make the flax egg by combining the flaxseeds with 2 tbsp water and setting aside for 5 minutes.
- Preheat the oven to 180 degrees C (350 degrees F) and line a 10-inch square baking tin with a sheet of parchment paper. Leave some hanging over the edges, as this will make it easier to remove the cake from the tin.
- Combine the soy flour, rice flour, tapioca flour, corn meal, and baking powder.
- In a separate bowl, whisk together the maple syrup, peanut butter, apple cider vinegar and plant based milk. Continue whisking until the mixture is smooth and the ingredients are well-combined.
- Add the wet ingredients to the dry and mix well using a spatula, before adding the flax egg and mixing again.
- Transfer the batter to the tin and bake in the preheated oven for 22-25 minutes. Make sure not to over-bake it, as this will ruin the texture and dry out the cake. You'll know that the cake is done when it is golden brown on top and slightly crispy around the edges. A toothpick will also come out dry from the centre, with maybe a few crumbs but no batter.
MAKE THE GLAZE
- Add the chocolate, maple syrup, peanut butter and coconut milk to a bowl and whisk until smooth.
ASSEMBLE THE CAKE
- When the cake is ready, wait for it to cool down fully (around 15 minutes), then add the glaze and leave to set in the fridge for around 20 minutes more.
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