Vegan Peanut Butter Cake with Chocolate Peanut Butter Glaze
User Reviews
5
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Prep Time
10 mins
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Cook Time
24 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
Description
The Vegan Peanut Butter Cake relies on non-dairy milk and peanut butter blended with sugar, maple syrup, and vanilla to form a moist batter when combined with flour and leavening agents. Its texture is soft and tender after baking in a standard square pan, offering a nutty sweetness from the peanut butter that is neither overpowering nor too subtle. The accompanying glaze combines vegan chocolate chips, dark chocolate, peanut butter, coconut oil, and non-dairy milk, creating a rich, glossy finish with a balance of chocolate bitterness and nutty depth.
Baked at 350°F until a toothpick emerges clean, this cake cools before glazing to ensure a smooth topping. The recipe accommodates additions such as other nut butters or gluten-free flours, and it’s free from soy if alternative milk and chocolate are chosen carefully. The glaze can be sweetened optionally, adjusting the finish to personal taste. This cake makes a good plant-based treat for those avoiding animal products without sacrificing flavor or texture.
For gluten-free preparation, substitute with a blend of almond flour, oat flour, and potato starch in specified amounts and adjust liquid accordingly. Maple syrup and sugar blends can modify sweetness levels to preference.
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 peanut butter You can also use almond or cashew butter, heaped, smooth
- 1 tbsp neutral cooking oil optional, generic cooking oil
- 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 chocolate chips vegan
- 1/4 cup dark chocolate
- 2 tsp coconut oil preferably refined (optional)
- 1/4 cup non-dairy milk
- 2 tbsp peanut butter or almond butter, smooth
- 1 tbsp sugar optional - for sweeter glaze
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
- This cake is soy-free if using soy-free non-dairy milks and chocolate.
- For a peanut-free variation, almond or cashew butter may be substituted for peanut butter.
- To make gluten-free, use a mix of almond flour, oat flour, and potato starch, and adjust liquid amounts accordingly.
- Sweetness can be adjusted by increasing sugar by 2 tablespoons or using coconut sugar.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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