This post contains affiliate links. Please see our disclosure policy.

Vegan Chocolate Cake with Chocolate Peanut Butter Ganache. Sogt, Moist Fudgy Chocolate Layer Cake! Use sunbutter or coconut cream to make nut-free. Vegan Soy-free Palmoil-free Recipe.   Jump to Recipe   

Vegan Chocolate Cake with Chocolate Peanut Butter Ganache. Simple Chocolate Layer Cake. Add raspberry or apricot preserves. Soy-free Palm Oil-free Recipe | VeganRicha.com

Lets get on with some chocolate goodies for Valentine’s day, shall we. And Make this gorgeous vegan chocolate layer cake! I made this for our anniversary weekend and it worked like a charm to bring a huge smile on hubbs face with each bite. The cake is Moist, not too sweet and just the right amount of decadent for us.

This easy Vegan Chocolate Cake is layered with a smooth chocolate nut butter ganache glaze. I use smooth almond butter. Any smooth nut or seed butter should work. The cake ages really well and tastes best the next day as the ganache adds more moisture to it. Add fruit preserves like raspberry, apricot, blackberries between the layers. I use raw unrefined sugar in this cake, that I blend to powder in my blender before use. Use any fine or powdered sugar of choice.

This makes a big 8 inch layer cake. Don’t want the huge cake? make this individual Chocolate Layer Cake for One. No Bake.

What are your plans for the weekend?

Vegan Chocolate Cake with Chocolate Peanut Butter Ganache on a black plate kept on a Wood table

More chocolate goodness from the blog

Some No Bake Chocolate Pies here. 

These sharp and beautiful slices are by my new Kramer knife that hubbs got for me. He knows what will be appreciated! 

Vegan Chocolate Cake with Chocolate Peanut Butter Ganache. Simple Chocolate Layer Cake. Add raspberry or apricot preserves. #vegan #Soyfree #PalmOilfree #Recipe | VeganRicha.com

And while you are here, please do read this National Geographic article about how the Tiger Temple in Thailand, one of the premier attractions which claims monks live in harmony with the tigers, is connected to Wildlife parts trade, drugging and abusing of these magnificent wild beings. Updates about the temple can be followed on this facebook page.  

Vegan Chocolate Cake with Chocolate Peanut Butter Ganache. Simple Chocolate Layer Cake. Add raspberry or apricot preserves. Soy-free Palm Oil-free Recipe | VeganRicha.com

Vegan Chocolate Cake with Chocolate Peanut Butter Ganache

4.94 from 46 votes
By: Vegan Richa
Prep: 10 minutes
Cook: 50 minutes
Total: 1 hour
Servings: 12 servings
Course: Dessert
Cuisine: American
Vegan Chocolate Cake with Chocolate Peanut Butter Ganache. Simple Chocolate Layer Cake. Add raspberry or apricot preserves. Soy-free Palm Oil-free Recipe
Save this recipe!
Get this sent to your inbox, plus get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.



Ingredients 
 

Cake : makes two 8 inch pans

Dry:

  • 1 cup wheat flour
  • 1 cup unbleached all purpose flour
  • 1/2 cup cocoa powder
  • 1 1/2 tsp baking soda
  • 1 1/4 cup powdered vegan sugar, , 2 Tbsp more for sweeter - blend raw sugar to fine powder to use or use wholesome sweeeteners vegan powdered sugar
  • 1/2 scant tsp salt

Wet:

  • 1 1/2 cups non dairy milk, divided
  • 1/3 cup non dairy chocolate chips or bar, semi sweet chips, or dark chocolate for dark/bittersweet cake
  • 1/3 cup oil
  • 1 tsp vinegar, apple cider vinegar or white vinegar
  • 1 1/2 tsp vanilla extract
  • 3 tbsp maple syrup

Glaze:

  • 1/2 cup non dairy milk
  • 1/3-1/2 cup powdered sugar
  • 2/3 cup or more non dairy semi sweet chocolate like Enjoy Life
  • 1/2 tsp vanilla extract
  • 1/4 cup smooth peanut butter or almond butter or other seed or nut butter
  • Fruit preserves like raspberry, apricot, cherry (optional)

Instructions 

Cake:

  • Preheat the oven to 350 degrees F / 170ºc. In a bowl, whisk all the dry ingredients for the cake really well.
  • In another bowl, heat 1 cup of non dairy milk and chocolate until just about hot (heat in the microwave or stove top). Whisk until chocolate is melted. Add in the rest of the wet ingredients and 1/2 cup non dairy milk and mix in until smooth..
  • Add the dry to the wet and mix to make a smooth batter.
  • Transfer batter to two greased or parchment lined 8 inch cake pans.
  • Bake at 350 degrees F / 170ºc for 30 to 34 minutes. or until toothpick from the center comes out clean. Do not overbake as the cakes can get crusty or dry.
  • Let the cakes cool for 10 minutes then remove from the pan and cool on the rack completely before adding a glaze or ganache. Cover the cakes with a towel while it is cooling to prevent drying out. To shorten the cooling time, cover the cakes with a towel or parchment or a lid and place in the fridge for 15-20 minutes.

Ganache:

  • Heat the non dairy milk + sugar in a pan over medium heat, until just about hot. Mix well. Add in the chocolate, mix once and take the pan off heat. Keep mixing until the chocolate is melted and smooth.
  • Add in the vanilla and peanut butter or other nut butter. Mix until smooth. Chill in the refrigerator for 20 to 30 minutes to thicken to desired consistency.
  • Pour some of the ganache on one cake. Spread using a spatula to even out if needed. Let the ganache set in the refrigerator for 15 to 20 minutes or freezer for 10.
  • Add a thin even layer of fruit preserves on the other cake (optional) (warm the preserves to make them easier to spread if needed). Place this cake on top of the cake with the ganache glaze. Pour the rest of the glaze over the top cake. Spread using a spatula if needed. Let the ganache set in the refrigerator for half an hour. If you have more ganache left, pour over the set glaze for another layer. Cover the cake and let it chill for a few hours before serving.

Video

Notes

For a nut-free ganache, you can also use more chocolate (add a 1/4 cup more when you add the 2/3 cup) and melt it in. Chill to thicken in the fridge or the freezer and use.
For Glutenfree chocolate layer cake see this. 

Nutrition

Serving: 1g, Calories: 315kcal, Carbohydrates: 47g, Protein: 5g, Fat: 13g, Saturated Fat: 4g, Sodium: 238mg, Potassium: 123mg, Fiber: 3g, Sugar: 26g, Calcium: 85mg, Iron: 2.6mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this recipe? Rate and comment below!

Vegan Chocolate Cake with Chocolate Peanut Butter Ganache. Simple Chocolate Layer Cake. Add raspberry or apricot preserves. Soy-free Palm Oil-free Recipe | VeganRicha.com

Tips to make a great vegan chocolate cake

  • Chocolate cakes can tend to dry out or get hard edges if baked too long. If your cake tends to do that, reduce the baking time by 5 mins. Ovens heat differently, the pans, cocoa/chocolate brand etc add to the iffy behavior.
  • A ganache or glaze will help add moisture to the cake. Let the cake chill with the ganache for a few hours for best results of overall moisture. 
  • If the cake is overbaked (too dry). crumble it up, add some ganache and make into cake snack balls
  • Use good quality chocolate. It adds amazing flavor and texture.

About Richa

Hi, I'm Richa! I create flavorful plant based recipes that are inspired by my Indian upbringing, including many gluten-free, soy-free, and oil-free options.

You May Also Like

4.94 from 46 votes (3 ratings without comment)

Leave a comment

If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online and I love hearing from you all!

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

271 Comments

  1. Sharan says:

    5 stars
    This turned out so well! I used whole wheat pastry flour, put raspberry preserves under ganache, put apple sauce instead of oil and amaretto in ganache instead of vanilla. Oh my gosh. Delicious! Will make a lot!!

    1. Vegan Richa Support says:

      yay! 🙂 thank you!

  2. Bev says:

    This cake was way to dry…won’t make again!

    1. Richa says:

      Probably was overbaked. Chocolate cakes dry out quickly when overbaked

  3. Mary says:

    i made this cake with all whole wheat flour and replaced the oil by apple sauce. fourth time i’ve made this cake. best chocolate cake ever! i have both your first 2 books and use them regularly.

    1. Vegan Richa Support says:

      Thank you so much Mary, glad you keep coming back to it.

  4. Sheila Thrasher says:

    Can I omit the whole wheat flour and use just all purpose flour? What changes would I have to make?
    Thanks!
    Sheila

    1. Richa says:

      Yes. You might need to add 1-2 tbsp extra flour

  5. Lakshmi says:

    OMG wow! I’ve been able to resurrect all of my family recipes in vegan form thanks to you. I don’t have luck with other’s recipes as I do ever unfailingly with yours. My dad made Sacher Torte for my mum every year because they ate that for their first anniversary in Austria and nobody enjoyed that day more than I. Some days I just need to take a day off and eat Sacher torte for lunch, and today I felt like I was 5 again!

    I did skip the nut better part and go all dark chocolate. I used raspberry jam for the layering, and rum instead of the syrup drizzle that Sacher torte calls for.

    1. Richa says:

      Yay!! ❤️❤️❤️

  6. Jerline says:

    Can I skip maple syrup

    1. Vegan Richa Support says:

      you could – just increase the pumpkin & coconut milk a little each to sub for liquid loss – until you get a thick batter

  7. Mel says:

    5 stars
    This cake was an epiphany. I have very little baking experience and had almost no trouble at all. My only problem came when the ganache cooled too long and became unspreadable. After a brief moment of panic I warmed it up in a small pot and was able to pour it again.

    My roommate couldn’t taste the peanut butter, but I sure could. The first bite has a huge peanut buttery kick and then it’s pure chocolate heaven. I used cherry preserves and decorated the top with maraschino cherries.

    Absolutely will make this again. Phenomenal!

    1. Vegan Richa Support says:

      Phenomenal !! Love it. PB Ganache for the win

  8. Heyy says:

    Hey, I want to make this cake for my friends bday and was wondering how long can i keep “dry” layers of cake (without ganache or anything) outside the fridge? Can I make it two days in advance as i won’t have any oven at her house?

    1. Vegan Richa Support says:

      Hey!! vegan cakes have the advantage here: five days
      Vegan cakes are particularly good at being stored at room temperature for up to five days. carefully wrapping the cake in cling film.

  9. marina says:

    i rarely make cakes and given that i only use whole wheat flour, most turn out too hard. this one i made in the toaster oven, only replacing the white flour by whole wheat. ordered both books last week and have already made 7 recipes. all a success. i am not a recipe following person but these recipes are so clear that they are a joy to follow. thank you.

    1. Vegan Richa Support says:

      wow – thank you so much – i’m glad you’re so into it!

  10. VJ says:

    Is there any suggestion you have to make this gluten-free?