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Vegan Peanut Butter Cake with Chocolate Peanut Butter Glaze
5 from 87 votes

Vegan Peanut Butter Cake with Chocolate Peanut Butter Glaze

This vegan peanut butter cake features a tender crumb made with non-dairy milk, peanut butter, sugar, and flour, topped with a smooth chocolate peanut butter glaze. The cake’s mild sweetness combined with a creamy, nutty glaze balances richness and moisture. It offers a plant-based alternative free from dairy and eggs, suitable for those seeking a comforting dessert that melts in your mouth with subtle peanut flavor.

Prep Time
10 mins
Cook Time
24 mins
Total Time
34 mins
Servings: 8
Calories: 418 kcal
Course: Dessert
Cuisine: International, Vegan

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.
    Cup of Yum
  1. Preheat the oven to 350° F (180º C). Line or grease a brownie pan. 8x8 or 9x9 inch
  2. 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)
  3. 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.
  4. Pour the batter in the prepared pan. Even out the top with a spatula.
  5. 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.
  1. 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
  2. Add the chocolate to the warm mixture, and mix to combine until smooth. It will take a minute to mix in.
  3. 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

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%)

Nutrition Facts

Serving: 8 Serving

Amount Per Serving

Calories 418

% 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.