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!
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.
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?
- 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.
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.
More Delicious Cake Recipes to try
Chocolate Peanut Butter Cake
- 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
- Preheat the oven to 180C/350F. Grease 3 8-inch cake pans and set aside.
- In a large mixing bowl, combine the flour, cocoa powder, baking soda, salt, and sugar. Stir well to combine.
- Add in the oil, vinegar, and vanilla extract and water. Using a large whisk or hand mixer, whip until smooth, silky, and combined.
- Pour the batter into the 3 cake pans. Bake for 25-27 minutes, or until a skewer comes out just clean and the cake springs back lightly when touched.
- Remove the cakes from the oven and let cool in the pan for 20 minutes, before transferring to a wire rack to cool completely. Once cool, frost and layer the cake.
For the frosting
- In a large mixing bowl, beat your butter until fluffy. Add the peanut butter, powdered sugar, and vanilla extract, until combined and fluffy.