Vegan Peanut Butter Cake with Chocolate Peanut Butter Glaze. Easy 7 Ingredient Blender Cake. Ready in 25 minutes. Vegan Cake Recipe
This Peanut butter Sheet Cake is super easy, moist and takes just a blender! 5 minutes to get everything together. Few ingredients. Put everything in a blender. Or you can use 1 Bowl. Blend, pour, bake. Whip up the 4 ingredient chocolate glaze or make a peanut butter frosting. Frost and done.
The moist Nut Butter cake is amazing as is or with a glaze or frosting. Use any nut butter of choice. The chocolate glaze is just vegan chocolate + non dairy milk. Heat until it starts to melt, then take off heat and continue to whisk until smooth. At this point the chocolate mix should be warm-hot. Add in the nut butter and mix in. If the melted chocolate is too hot, the nut butter can separate (depends on the brand). Wait for a minute or so for the chocolate mixture to cool to warm and then mix in the nut butter. Add some chopped peanuts to the batter for crunch. Add dried fruits or chocolate chips. Make this easy delicious cake today and tag me on Instagram(#veganricha) or elsewhere. I have not made this gluten-free. I think a 1 1/2 cup gluten-free flour blend (that has xanthan) + 1/2 cup almond flour should work. Let me know if it works.
Try these desserts from the blog
- One bowl Pumpkin Bread
- Pumpkin Banana Cranberry Bread – GF
- 1 Bowl Banana Apple Bread. Can be made into muffins
- Peanut Biutter Chocolate Marble Cake
- Vegan Almond Butter Blondies with Chocolate Chips
- Vegan Chocolate Pumpkin Cake and Cake Mix In a Jar
- Vegan Gingerbread Cake
Make the batter and pour into prepared pan.
Bake until a toothpick from the center comes out clean. Cool for 10 mins then remove from pan and cool on cooling rack.
Prepare the glaze and drizzle over the cake. Spread using a spatula and serve.
Recipe Card
Vegan Peanut Butter Cake with Chocolate Peanut Butter Glaze
Ingredients
Cake:
- 1 1/2 cup (366 ml) non dairy milk
- 3/4 cup (120 g) coconut sugar or other vegan sugar , 2 tbsp more for sweeter
- 2 tbsp maple syrup
- 1.5 tsp vanilla extract
- 1/2 cup (125 g) heaped smooth nut butter - peanut, almond or cashew butter
- 1 tbsp oil optional
- 2 cups (250 g) flour (I use 1 cup whole wheat or spelt + 1 cup unbleached all purpose)
- ¼ tsp (0.25 tsp) salt
- 2 tsp baking powder
- ¼ tsp (0.25 tsp) baking soda
Glaze:
- 1/2 cup (87.5 g) heaped semi sweet chocolate
- 1/4 cup (43.75 g) dark chocolate
- 2 tsp coconut oil preferably refined (optional)
- 1/4 cup (61 ml) non dairy milk
- 2 tbsp smooth peanut or almond butter
- 1 tbsp sugar optional - for sweeter glaze
Instructions
- Preheat the oven to 350 degrees F / 180ºc. Line or grease a brownie pan.
- In a blender, add non dairy milk, sugar, maple, vanilla, nut butter and oil and blend until the sugar and nut butter are mixed in.
- Add the flours, baking powder, baking soda, salt and pulse for 2 to 3 seconds, Pulse twice to combine well into a smooth batter. Alternatively, combine the flours, baking powder, baking soda and salt in a bowl and pour the blended nut butter milk mixture into the bowl. Mix to make a smooth batter.
- Pour the batter in the prepared pan. Tap to even it out.
- Bake for 21 to 24 minutes or until a toothpick from the center comes out clean.
- Cool for 10 minutes, then remove from the pan and cool on the wire rack for 15 minutes.
- Make the glaze: Combine the chocolate non dairy milk, coconut oil in a saucepan over medium low heat. Stir frequently until most of the chocolate starts melting. Take off heat and stir until smooth.
- Add the nut butter to the warm hot mixture and mix to combine until smooth. It will take a minute to mix in, depends on the nut butter.
- Pour over the cake and spread using a spatula. Garnish with shaved chocolate or cocoa powder or coconut. Cool for 10 minutes. Then slice and serve with a cup of hot chocolate.
Dawn
Excellent recipe! I have an egg and peanut allergy kid so I am always looking for yummy recipes without those ingredients. And I try not to buy a lot of store bought sweets (they’re LOADED with sugar and chemicals I can’t pronounce).
I used almond butter and almond milk, and a 13×9 pan because I did not want the cake thick. It turned out great! I added this recipe to my collection.
Do you think it would work if I use a muffin tin? And shorten the baking time? Maybe check it at 15 minutes?
Thanks so much!!
Richa
Yes check at 18 mins
Hilary
Hi! I’m wondering how the baking time will differ if I’m using a 6 inch round cake pan instead of 9 inch? Looking to make this cake for my husband’s birthday 🙂
Richa
Check at 25 mins
Hilary
Wonderful, thank you!! 🙂
Vegan Richa Support
thanks Hilary
Deana
This was superb. Nice moist cake, rich not-too-sweet glaze. Thank you!
Angie
This is a delicious cake, and super easy. I used blender for the wet ingredients, and folded into dry ingredients in a bowl. Left the batter a little lumpy because I didn’t want to over mix, and it turned out great. I used all purpose flour entirely ( unhealthier but a delicious birthday treat) and did not use any of the extra sweetener options—it was just the right amount of sweetness without them. I chopped up Justin’s PB cups for the top. It is a new favorite birthday cake, awesome peanut butter flavor. Thanks for the great recipe!
Vegan Richa Support
wow!! what a nice birthday cake!
Helen
I make this peanut butter cake ALL THE TIME it’s so good!! Thank you
Vegan Richa Support
so happy to hear – thank you
Tess
Made this tonight and it turned out amazing!! Used cashew butter, soy milk, and regular flour. It was perfect!! Thank you for such a great recipe!
Richa
Awesome
Ketaki Pathak
Works well!!! Loved it 🙂
Mei
Hi there this looks great! Do you have any measurement conversions if im turning this into a circular cake?? Thanks!
Vegan Richa Support
the same measurements if you’re using the 9″ round pans just check for doneness when a toothpick comes out clean
Ananda
Hi Richa! Thanks for the recipe
I subbed white flour for atta. The cake came out a bit dense. Should I add less flour next time, or more milk?
Richa
Less flour as atta absorbs more moisture than all purpose
Theresa
This cake is a favorite in my home. It’s hard to find desserts that are vegan and this easy. Plus the ingredients are staples in my pantry. I make many of your other recipes as well!! Thank you!
Vegan Richa Support
Awesome! Thank you for the kind review!! 🙂
Fey
Hey Richa,
What could I use instead of the coconut oil for the gaze?
I’m gonna try this recipe 🙂
Vegan Richa Support
The coconut oil is optional so you can just omit it.
Fey
Thanks soo much! And I would like to use dates instead of thethe coconut sugar, you think this would work ?
Sonia
Hi
Do you add the flours to the blender or mix them into a bowl and add the liquid to it?
Vegan Richa Support
In a blender, add non dairy milk, sugar, maple, vanilla, nut butter and oil and blend until the sugar and nut butter are mixed in.
Then to the blender – Add the flours, baking powder, baking soda, salt and pulse for 2 to 3 seconds, Pulse twice to combine well into a smooth batter. Alternatively, combine the flours, baking powder, baking soda and salt in a bowl and pour the blended nut butter milk mixture into the bowl. Mix to make a smooth batter.
Anna
Thank you for the recipe. It’s great!!! So yummy
Vegan Richa Support
So glad you enjoyed it!
Artemis
Ive made this cake for my sisters birthday, and it came out fantastic! the cake itself is really homey with a soft flavor, and the smooth glaze adds a kick to it, blending into perfect harmony in your mouth.
few changes i made; for the glaze i used choca butter rather then coconut butter, used 1 tbsp of choco powder and 1 tbsp unsweetened choca powder, and one full bar of dark chocolate (and changed the maple syrup to vegan honey for the batter). a problem i encountered was that it took way longer to bake then 24 minutes, i kept checking every 10 minuets (three times) and its still wasn’t done, i was afraid im burning the rest just to get the middle baked but it came out A-okay!
I have problems with soy milk and coconut flavors so i usually don’t eat anything vegan i make for my sister, not even to test the taste while making the cake since no matter how good it will taste for others it will always tastes awful for me. but since i used almond milk and choca butter instead of coconut butter, i was actually able to enjoy the cake with everyone else! even my father who hates anything vegan loved this recipe!
Karen
I love this cake. Have made it so many times now. Super-easy recipe, just blend ingredients and pour in to pan. Makes a great emergency “I need cake in my life right now” cake!
Henry
I made this today for my birthday. I used all oat flour, and it came out good but I had to bake it for about 40 minutes. I used a Greek yogurt, cream cheese, and peanut butter frosting as well. Thanks for the amazing recipe!
Julie
I want to make this for my hubby but I need a low GI gluten free flour option. Which ones would you suggest? I have almond and coconut on hand and would prefer not to use an all purpose gluten free blend as there are lots of added ingredients and it’s usually high GI. Thank you.
Richa
Use a mix of 4:1:2 almond flour, coconut flour, starch(potato starch preferably). Use that
Isabella Bertolacci
Ah! Great idea! Thank you!
Isabella Bertolacci
My family loved this cake last night.
It was so easy to make, I’m going to make it again.
The only complaint I received was that they wanted it to be a bit more peanut buttery, so I’m going to add more in next time (we love peanut butter in my family).
Thanks for the recipe!
Richa
yay! add a swirl. soften the peanutbutter and mix in a tbsp of sugar, then swirl it in the batter so there are swirls of concentrated pb flavor. too much nut butter mixed into the batter might make it crisp.
Tori
Should the peanut butter be unsweetened??
Richa
either will work
Tanvi Pillai
Hi Richa! This looks amazing! How many days does this stay fresh? Should I refrigerate it?
Richa
You can keep it out for the day, refrigerate forupto 5 days
Steph
I tried this but after cooling, the bottom was really runny! I had used a toothpick after 21 mins and it came out clean. I’m going to try again, would it be worthwhile to bake for much longer?
Richa
hmm that shouldnt happen. Do you mean gummy at the bottom, like unbaked but set batter? It might have needed additional bake time. The pan, oven etc affect the times. Check from the center of the cake all the way to the bottom. Bake another 5 mins after that anyway
steph
I tried again today, when it was 24 mins, I checked with a toothpick, came out clean. so I turned the cake around (it was definitely uncooked in the middle and just left to bake for a little longer. It worked and it was delicious!! I think it’s my oven which cannot cope
Richa
yes some ovens have hotter or cooler areas which might be affecting it. Great that it worked out!
Snigdha
Hi Richa,
This looks like a winner. Am keen to try the GF version. Would your flour blend (incl potato starch) from gf pumpkin bread work in this cake? And I would need 2 cups of it right?
Richa
Try the blend from here. Works great for the flat large cake https://www.veganricha.com/2017/10/vegan-gluten-free-coffee-cake-sweet-potato-pecan-crumb-cake.html
Snigdha
Thank you so much Richa 🙂
Laura
Made this cake last night and subbed maple syrup for all of the sugar. I was a little nervous that it wouldn’t work but it came out wonderfully. Phew! So fast and so good!
Vegan Richa Support
awesome!
Ola
May I just say that i don’t care about wether it cracked or not !!!! This cake WAS just amazing !!!!!!! OMG I really had to stop myself my daughter and husband from eating!!!! So moist !!!! I also make dhal every week now !!!!! the simplicity of your dishes are just overwhelming !!!! The flavour is just amazing in every dish !!!! Thank you !!!! You are a ONE talented lady Richa !!!!!
Ola
Hi Richa… I am just cooling the cake. The surface cracked. How to avoid the crack. Looking forward to try this evening
Richa
that can happen based on the pan and the oven. I usually flip it and use it.
Lalita
I made this cake today, very easy to make. It came out soft and fluffy. I added almond butter instead of peanut, and tasted so yummy. Thank you Richa for such a wonderful recipe. I am a big fan of your blog.
Richa
Awesome!
Cassie Autumn Tran
This cake looks incredible, Richa! Have you had success in baking this cake with peanut flour or powdered peanut butter instead of conventional peanut butter?
Laura
New to baking. I use a 9 in round pan and it took 44 mins to cook. But it turned out perfectly done. No hard edges or anything. I used 2 cups all purpose cause thats all i had and t worked out fine. I just do taste the peanut butter much. Tips for adding more to the recipe?
Richa
You want to taste the PB or not taste the PB. I think you mean you want to taste the peanut butter. You can swirl in some softened peanut butter into the batter just before baking, or use a peanut butter only frosting. Peanut butter, vanilla extract and sugar mixed until fluffy. Frost.
Laura
Sorry I wrote that in the dark with a sleeping baby on the boob. After letting it sit over night I taste the peanut butter much more. It is fantastic. Best cake I’ve ever made. I’m ecstatic to show it off. Mmmmmm ????
The peanut butter swirl sounds amazing. Such a good idea. I’ll try that next.
Richa
🙂 yes the flavors get stronger as the cake sits. spices, nut butter or any flavor comes out more after a few hours. So glad you love it!
Leah
I made a vegan banana upside down cake and used your peanut butter cake as the cake and it was amazing! Great recipe!
bree
hi Rica,
thank you for this simple recipe! i tried it this evening and it turned out wonderfully! super moist and delicious 🙂 i did not have dark chocolate so i used a bit of cocoa powder and organic powd. sugar. i’m in love with this easy recipe!!
Liza
Dear Richa, Happy Holidays! Made your cake yesterday with soy milk, chunky peanut butter and 1/2 cup of oat flour. This is my new favorite, wonderful texture and great taste! Please, please, please consider baking book for your next book project! !!!!! Thank you for all you do!
Richa
Awesome! So glad it came out well! Happy Holidays to you too.
Katrina
Just ate a slice of this just now. Yummo! Might make it a little sweeter next time.
Richa
Awesome! Sure. Its a snack cake, so its not too sweet.
Rashmi
Richa, Wont this work if i use Chunky or semi smooth peanut butter. I love the difference in texture that the nuts can give
Richa
it should work just fine.
Leo Sigh
Ooh, this looks good 🙂 I just went vegan and am always looking for new recipes. And I just moved into an apartment with an oven — the first one I’ve had in 14 years — so will be trying this. Thanks so much 🙂
Emily
OMG!!!! This was so awesome and so easy. More Blender Cakes please!
Izabela
I made this cake today. My family loves it! Perfect in combination with almond milk. Thank you so much.
Richa
Awesome!!
Muchi
Fantastic! I made this yesterday. It is sooo simple to make, and turned out moist and delicious. As always, thank you Richa. Every recipe I have made of yours is unbeatable.
Richa
Yay so glad they come out well!
Sara
I just made this recipe with gluten free flour. I used Bob’s GF All Purpose Flour.
It looks beautiful and rose more than any other gf cake I have made before! Saving it for dessert tonight with my guy, but I just wanted to share my success subbing all 2c. flour with a gf blend I use a lot!
Richa
oh awesome. thats good to know!
Sara
Yes! Just an update: We both ate two pieces last night. This is seriously the best gf cake I have ever made! It was not crumbly at all. Instead it was incredibly soft and fluffy :} Thank you SO SO much, Richa! Your recipes have forever changed my foodie life!
Jean
Hi
I was just wondering if you used any xanthan gum to make your GF version of this cake 🙂
Richa
i didnt, but you can add a 1/2 tsp for better structure
Sara
I didn’t add any to mine either. Just used Bob’s GF All Purpose Flour which may or may not have the gum already mixed in.
Hope this helps!
Sue
This looks so good! And your photography is amazing; that glaze jumps right off the page!! I will make this soon.
Richa
Thanks Sue! It was so dark and cloudy that day and the color of the cake and glaze were looking pretty odd. photo editing took a while 🙂
Mandy
Can I use 2 cups whole wheat flour? This looks amazing can’t wait to try it.
Richa
yes you can use whole wheat flour. Coconit flour will not work as it absorbs too much liquid and is glutenfree.
Cat
Yes, used all whole wheat flour and it was amazing. Great cake! Easy and delicious.
The Vegan 8
Oh Richa, this looks amazing. I’m sitting here in a puddle of my own drool!
Mark
If one was to use powdered peanut butter in the recipe, should additional oil or liquid be added to keep it moist?
Richa
Yes, i would use atleast 1/3 cup oil.
robin m
Hi Richa,
I can’t wait to make this cake but was wondering if the two chocolates for the glaze are chips?
I love your sight and recipes
enjoy….robin m
Richa
They all get melted, bars, chips, use whichever you have. use all vegan semi sweet chips.
Hally
This looks so good! Would you recommend making it gluten free by just switching the flour to gf?
Richa
You can use a gluten-free flour blend + a bit of almond flour (atleast 1/4 cup).
Samuel
The recipe is labeled as gluten free but contains AP flour (if it is to be gluten free are you to use 2 cups of spelt?). Also I think it is misleading to say that it only contains 7 ingredients; not including the 2 different types of flour to use, it has 10 ingredients (9 if you omit the oil but you included it in your instructions).
Richa
Ah, thats the wrong default category. I will change it. It should work with a gluten-free flour blend as it is not a tall cake. The taller cakes need a lot more adjustment when making gf. The 7 ingredients are for the cake only. salt and oil excluded, and leavening(baking powder/soda) counted as one. Its a stretch but the thats what people are searching for (keywords) these days. I’ve seen recipes exclude all spices or flavor ingredients. that way my Indian recipes will be 5 ingredient and 15 for the spices/herbs 🙂
Flutie
Hey, Samuel — not sure if you need to be on a strictly gluten free diet or not, but I thought it worth mentioning that spelt (as well as kamut, rye and barley) does contain gluten. I am so excited to make this cake today! I will be using 1.5 cups store bought GF flour and 0.5 cup almond meal, as suggested by Richa. Wish me luck! 🙂