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This chocolate peanut butter cake is a moist and fluffy cake with a thick peanut butter frosting. No eggs, no milk, and no butter needed.
Simple cakes are our jam.
Our death by chocolate, biscoff, and lemon blueberry cakes may look impressive, but they are so easy to make.
Today’s chocolate peanut butter cake recipe is no different.
Table of Contents
Why this recipe works
As someone who loves the chocolate and peanut butter combination (have you tried our pie, bars, or cheesecake yet?), it was only a matter of time before I used it to make a delicious cake. A rich, moist, and fluffy chocolate cake with layers of peanut butter frosting, all covered in extra chocolate.
- It uses simple ingredients. This cake uses pantry staples you’d likely have on hand.
- No eggs or dairy. If you follow a vegan or dairy free diet, this cake ticks the boxes.
- Everything is made in one bowl. There is no cleanup required!
- You can layer it up. This cake is delicious as a single layer, double layer, or even a triple layer.
How to make a chocolate peanut butter cake
Making this cake recipe is super simple and needs barely any prep. Honestly, it’s perfect if you are a beginner baker or even if you are very experienced!
- All purpose flour– Also known as plain flour.
- 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.
- 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, canola, or even refined coconut oil.
- Water or milk– You can use water or your favorite plant-based milk, like almond milk.
Creamy peanut butter frosting
- Powdered sugar
- Peanut butter
- Dairy free butter– Standard works too.
- Milk– I used almond milk.
- Vanilla extract
Start by mixing together your dry ingredients until combined. Add your apple cider vinegar, vanilla extract, and oil, and mix well. Pour the water over and mix until smooth.
Transfer the cake batter to a greased 8-inch cake pan. Bake at 180C/350F for 25-30 minutes or until a toothpick comes out clean.
Once cooked, let it cool completely before frosting it.
To make the frosting, beat the powdered sugar, peanut butter, and milk until smooth. Add in the vanilla extract.
- Use generic smooth peanut butter for the frosting. 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.
- Amp the peanut butter flavor by adding some chopped Reesespeanut butter cups.
Storage instructions
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 it.
To freeze: Freeze either the entire cake or individual portions. Wrap the cake completely in saran wrap before placing it in either a ziplock bag or a shallow container. The cake can be stored in the freezer for up to 6 months.
More easy cake recipes to try
Frequently asked questions
Yes, you can use a different type of frosting if you prefer. As the cake is chocolate based, pretty much any frosting works.
Yes, you can make this cake gluten-free by using a gluten-free flour blend instead of all-purpose flour. Ensure that there is xanthan gum added to it.
Yes, you can use a different type of nut butter if you prefer. Some options include almond butter, cashew butter, or hazelnut butter. You can even make it nut free by using tahini or sunflower seed butter.
Chocolate Peanut Butter Cake
Ingredients
- 4 1/2 cups all purpose flour
- 1 1/2 cups cocoa powder
- 2 1/2 cups sugar
- 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 canola, vegetable, refined coconut, etc. ** See notes
- 3 1/4 cups water can use milk
Peanut Butter Frosting
- 1/2 cup milk can use butter
- 1/2 cup peanut butter
- 1/2 cup butter I used dairy free, but any works
- 1 3/4 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 180C/350F. Grease three 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, peanut butter, powdered sugar, milk, and vanilla extract until combined and fluffy.
The picture looks like it has peanut butter frosting in between layers but outside is frosted with chocolate frosting. Is that what you did or what did you do to frosting to make it darker? Looks delicious.
Made without no eggs, no milk, and no butter, it’s a delicious vegan cake perfect for any occasion!
Correction needed: without no…?
Without egss..
Or with no eggs..
Sorry correction is made!