Vegan Peanut Butter Cake with Chocolate Peanut Butter Glaze
User Reviews
5.0
87 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
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Total Time
34 mins
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Servings
8
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Calories
418 kcal
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Course
Dessert
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Cuisine
International, Vegan
Vegan Peanut Butter Cake with Chocolate Peanut Butter Glaze
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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)
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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
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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.
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 Information
Show Details
Serving
1g
Calories
418kcal
(21%)
Carbohydrates
58g
(19%)
Protein
9g
(18%)
Fat
19g
(29%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
3g
Monounsaturated Fat
6g
Sodium
300mg
(13%)
Potassium
265mg
(8%)
Fiber
3g
(12%)
Sugar
24g
(48%)
Calcium
150mg
(15%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 418 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 418kcal | 21% |
| Carbohydrates | 58g | 19% |
| Protein | 9g | 18% |
| Fat | 19g | 29% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 6g | 30% |
| Sodium | 300mg | 13% |
| Potassium | 265mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 24g | 48% |
| Calcium | 150mg | 15% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
87 reviews
Excellent
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