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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
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?
More chocolate goodness from the blog
- Peanut or almond Butter, Chocolate Marble Cake.
- Brownies, loads of Brownies
- Vegan Almond Butter Blondies with Chocolate Chips
- Vegan Chocolate Pumpkin Cake and Cake Mix In a Jar
- Vegan Chocolate Layer Cake for One. No Bake. Made on stove top.
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!
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
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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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.
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!!
yay! 🙂 thank you!
This cake was way to dry…won’t make again!
Probably was overbaked. Chocolate cakes dry out quickly when overbaked
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.
Thank you so much Mary, glad you keep coming back to it.
Can I omit the whole wheat flour and use just all purpose flour? What changes would I have to make?
Thanks!
Sheila
Yes. You might need to add 1-2 tbsp extra flour
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.
Yay!! ❤️❤️❤️
Can I skip maple syrup
you could – just increase the pumpkin & coconut milk a little each to sub for liquid loss – until you get a thick batter
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!
Phenomenal !! Love it. PB Ganache for the win
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?
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.
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.
wow – thank you so much – i’m glad you’re so into it!
Is there any suggestion you have to make this gluten-free?
try this one instead: https://www.veganricha.com/gluten-free-cashew-or-peanut-butter-chocolate-marble-cake-vegan-gluten-free-cake/