Vegan Peanut Butter Cake with Chocolate Peanut Butter Glaze

slice of peanut butter cake with chocolate peanut butter glaze

4.95 from 36 votes

Vegan Peanut Butter Cake with Chocolate Peanut Butter Glaze

An easy, vegan peanut butter cake with decadent chocolate peanut butter glaze on top is a show-stopping dessert. This is the ultimate, moist peanut butter cake! (blender cake, ready in 25 minutes, soy-free and gluten-free options)

Prep Time10

Cook Time24

Total Time34

Course: Dessert

Cuisine: Cake, Vegan

Keyword: Chocolate peanut butter cake, peanut butter cake, peanut cake

Servings:

Author: Vegan Richa

Ingredients

Cake:

1 1/2 cup non dairy milk
3/4 cup sugar or other vegan sugar of your choice, like coconut sugar. Use 2 tbsp more for sweeter cake.
2 tbsp maple syrup
1.5 tsp vanilla extract
1/2 cup heaped smooth peanut butter You can also use almond or cashew butter.
1 tbsp oil , optional
2 cups flour (all purpose) see note for gluten-free
¼ tsp salt
2 tsp baking powder
¼ tsp baking soda

Glaze:

1/2 cup vegan chocolate chips
1/4 cup dark chocolate
2 tsp coconut oil preferably refined (optional)
1/4 cup non dairy milk
2 tbsp smooth peanut butter or almond butter
1 tbsp sugar optional - for sweeter glaze

US Customary - Metric

Instructions

Make the peanut butter cake.

Preheat the oven to 350° F (180º C). Line or grease a brownie pan. 8x8 or 9x9 inch
In a blender, add non dairy milk, sugar, maple, vanilla, peanut butter, and oil and blend until the sugar and peanut butter are mixed in. (Or use warmed non dairy milk and mix everything in a bowl)
Add the flour, baking powder, baking soda, and 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 peanut butter-milk mixture into the bowl. Mix to make a smooth batter.
Pour the batter in the prepared pan. Even out the top with a spatula.
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. Meanwhile, make the glaze.

Make the chocolate peanut butter glaze.

Combine the peanut butter, non dairy milk, and coconut oil and sugar if using, in a saucepan over medium low heat. Stir frequently until you have a smooth mixture. Switch off heat
Add the chocolate to the warm mixture, and mix to combine until smooth. It will take a minute to mix in.
Pour the glaze over the cake and spread using a spatula. Garnish with shaved chocolate or cocoa powder or coconut. Cool for 15 minutes, then slice and serve.

Video

Notes

Nutritional values based on one serving.

This recipe is soy-free, as long as you use soy-free non-dairy milk and soy-free chocolate. For a peanut-free version, use cashew butter or almond butter instead of peanut butter.

To make this gluten-free, mix 1 cup almond flour, 3/4 cup oat flour and 1/3 cup potato starch and use this mix. Use 1 cup non dairy milk to make the wet mix. Add the flours and mix lightly. Then add 1/3 cup club soda and mix to make a smooth batter and bake immediately.

Nutrition