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.
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.
Samuel says
December 8, 2016 at 6:39 amThe 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 says
December 8, 2016 at 10:14 amAh, 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 says
December 13, 2016 at 8:33 amHey, 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! 🙂
Hally says
December 8, 2016 at 8:52 amThis looks so good! Would you recommend making it gluten free by just switching the flour to gf?
Richa says
December 8, 2016 at 10:15 amYou can use a gluten-free flour blend + a bit of almond flour (atleast 1/4 cup).
robin m says
December 8, 2016 at 4:50 pmHi 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 says
December 8, 2016 at 6:22 pmThey all get melted, bars, chips, use whichever you have. use all vegan semi sweet chips.
Mark says
December 8, 2016 at 5:10 pmIf one was to use powdered peanut butter in the recipe, should additional oil or liquid be added to keep it moist?
Richa says
December 8, 2016 at 6:22 pmYes, i would use atleast 1/3 cup oil.
The Vegan 8 says
December 8, 2016 at 10:10 pmOh Richa, this looks amazing. I’m sitting here in a puddle of my own drool!
Mandy says
December 9, 2016 at 12:49 amCan I use 2 cups whole wheat flour? This looks amazing can’t wait to try it.
Richa says
December 9, 2016 at 11:49 amyes you can use whole wheat flour. Coconit flour will not work as it absorbs too much liquid and is glutenfree.
Sue says
December 9, 2016 at 5:55 amThis looks so good! And your photography is amazing; that glaze jumps right off the page!! I will make this soon.
Richa says
December 9, 2016 at 11:50 amThanks 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 🙂
Sara says
December 10, 2016 at 3:35 pmI 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 says
December 10, 2016 at 10:07 pmoh awesome. thats good to know!
Sara says
December 11, 2016 at 8:26 amYes! 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 says
June 19, 2018 at 12:41 amHi
I was just wondering if you used any xanthan gum to make your GF version of this cake 🙂
Richa says
June 19, 2018 at 9:59 ami didnt, but you can add a 1/2 tsp for better structure
Sara says
June 20, 2018 at 1:32 amI 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!
Muchi says
December 12, 2016 at 1:42 amFantastic! 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 says
December 14, 2016 at 8:25 pmYay so glad they come out well!
Izabela says
December 12, 2016 at 2:19 pmI made this cake today. My family loves it! Perfect in combination with almond milk. Thank you so much.
Richa says
December 14, 2016 at 8:25 pmAwesome!!
Emily says
December 12, 2016 at 2:38 pmOMG!!!! This was so awesome and so easy. More Blender Cakes please!
Leo Sigh says
December 15, 2016 at 7:34 amOoh, 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 🙂
Rashmi says
December 16, 2016 at 4:46 amRicha, Wont this work if i use Chunky or semi smooth peanut butter. I love the difference in texture that the nuts can give
Richa says
December 16, 2016 at 10:41 pmit should work just fine.
Katrina says
December 19, 2016 at 5:44 pmJust ate a slice of this just now. Yummo! Might make it a little sweeter next time.
Richa says
December 19, 2016 at 9:49 pmAwesome! Sure. Its a snack cake, so its not too sweet.
Liza says
December 26, 2016 at 6:26 amDear 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 says
December 26, 2016 at 1:14 pmAwesome! So glad it came out well! Happy Holidays to you too.
bree says
January 3, 2017 at 8:27 pmhi 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!!
Leah says
January 15, 2017 at 9:22 pmI made a vegan banana upside down cake and used your peanut butter cake as the cake and it was amazing! Great recipe!
Laura says
April 4, 2017 at 5:26 pmNew 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 says
April 4, 2017 at 6:07 pmYou 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 says
April 5, 2017 at 3:00 pmSorry 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 says
April 5, 2017 at 3:22 pm🙂 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!
Cassie Autumn Tran says
May 24, 2017 at 4:37 pmThis cake looks incredible, Richa! Have you had success in baking this cake with peanut flour or powdered peanut butter instead of conventional peanut butter?
Lalita says
July 19, 2017 at 8:45 pmI 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 says
July 19, 2017 at 11:19 pmAwesome!
Ola says
October 13, 2017 at 10:42 pmHi Richa… I am just cooling the cake. The surface cracked. How to avoid the crack. Looking forward to try this evening
Richa says
October 15, 2017 at 5:05 pmthat can happen based on the pan and the oven. I usually flip it and use it.
Ola says
October 16, 2017 at 8:36 pmMay 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 !!!!!
Laura says
November 15, 2017 at 8:05 amMade 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 says
May 6, 2020 at 12:25 pmawesome!
Snigdha says
November 23, 2017 at 4:30 amHi 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 says
November 23, 2017 at 11:17 amTry the blend from here. Works great for the flat large cake http://www.veganricha.com/2017/10/vegan-gluten-free-coffee-cake-sweet-potato-pecan-crumb-cake.html
Snigdha says
November 24, 2017 at 9:22 pmThank you so much Richa 🙂
Steph says
May 1, 2018 at 1:08 pmI 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 says
May 2, 2018 at 11:38 amhmm 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 says
May 2, 2018 at 12:55 pmI 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 says
May 2, 2018 at 2:55 pmyes some ovens have hotter or cooler areas which might be affecting it. Great that it worked out!
Tanvi Pillai says
September 18, 2018 at 5:30 amHi Richa! This looks amazing! How many days does this stay fresh? Should I refrigerate it?
Richa says
September 18, 2018 at 10:43 amYou can keep it out for the day, refrigerate forupto 5 days
Tori says
June 14, 2019 at 9:40 amShould the peanut butter be unsweetened??
Richa says
June 14, 2019 at 9:46 ameither will work
Isabella Bertolacci says
June 16, 2019 at 3:27 pmMy 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 says
June 16, 2019 at 3:40 pmyay! 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.
Isabella Bertolacci says
June 17, 2019 at 5:05 pmAh! Great idea! Thank you!
Julie says
November 9, 2019 at 9:13 pmI 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 says
November 9, 2019 at 9:50 pmUse a mix of 4:1:2 almond flour, coconut flour, starch(potato starch preferably). Use that
Henry says
December 22, 2019 at 12:43 pmI 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!
Karen says
March 28, 2020 at 9:33 pmI 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!
Artemis says
April 9, 2020 at 2:58 amIve 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!