Creamy Dreamy Chocolate Peanut Butter Cake

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Creamy Dreamy Chocolate Peanut Butter Cake

So this happened. I am not even going to bore you with what is happening in my life right now, because – well….cake. Not just cake. Chocolate Peanut Butter Cake…that’s vegan. And the best thing I have ever tasted, like ever. In fact, I am wishing that I had another piece right now, that I could stuff in my face…it is THAT good!

So let’s get down to business. This cake is chocolate. This cake is peanut butter. This cake is like a little slice of heaven on a plate. It is fluffy, decadent, peanut buttery, creamy dreamy goodness.

I know…you are thinking how you shouldn’t have chocolate or anything that looks THIS good. Well, there IS flax seed…I mean, if that is what you need to hear to make this a healthy option, then guess what…there is flax seed in this sucker.

There’s also peanut butter….I know, I know…this may be a complete surprise to you. But yes – there is peanut butter. Lots of creamy delicious peanut butter.

Annnnd chocolate. Yes – you will get your fill of chocolate with this baby! There is something so satisfying about taking raw cacao, and adding just the perfect amount of sweetener to create a dark chocolate yummyness – free from all of the additives you would normally find.

Are you ready to do this?

Creamy Dreamy Chocolate Peanut Butter Cake
Ingredients
For the cake
  • 1 Cup Almond Milk
  • 1 tsp Apple Cider Vinegar
  • ½ Cup Olive Oil
  • 2 Tbs Ground Flax Seed
  • 1 tsp Vanilla Extract
  • 1 Cup Black Coffee
  • 2 Cups Flour
  • 2 Cups Sugar
  • ¾ Cup Unsweetened Cocoa Powder
  • 2 tsp Baking Soda
  • 1 tsp Baking Powder
  • 1 tsp Salt
For the frosting
  • 2 Cups Peanut Butter
  • 1½ Cup Vegan Butter
  • ¼ Cup Maple Syrup
For the syrup
  • 1½ cups granulated sugar
  • 1 cup cocoa powder
  • dash sea salt
  • 1½ cups water
  • 1 teaspoon vanilla
Instructions
  1. Preheat oven to 350 Degrees and grease two 9" cake pans
  2. Mix together almond milk and apple cider vinegar and whisk to combine
  3. Add in the oil, vanilla, coffee, and flax. Mix to combine
  4. In a separate medium bowl, sift together flour, baking soda, baking powder, salt, and cocoa
  5. Add sugar to dry ingredients and stir to combine
  6. Add wet ingredients to dry ingredient and mix until thoroughly combined
  7. Pour into 2 cake pans and gently tap on counter to release any bubbles
  8. Bake for 25 to 30 minutes or until fork placed in center comes out clean.
  9. Let cool
  10. For frosting, use a mixer to whip peanut butter, butter, and maple syrup until smooth
  11. Place in fridge until ready to use
  12. When Cake is cool, spread half the frosting on the first layer
  13. Add the second layer and add remaining frosting
  14. In a small saucepan, combine all chocolate syrup ingredients and bring to boil over medium heat. After 2 minutes, turn heat to low and continue to stir until sauce thickens to desired consistency
  15. Let cool for 30 minutes and pour over cake upon seriving

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Comments

    • jenrein says

      Hi there :) I’ve used both. Unlike my maple syrup, which I’m addicted to – I haven’t fell in love with any one peanut butter yet. You can use your favorite type and adjust the butter accordingly. Hope this helps!

    • jenrein says

      Hi Anthony! Warm is best – I usually pwarms hot cup before getting everything started, and by the time I’m ready for it, it’s cooled down just a bit. Enjoy! Let me know how it turns out for you!

    • jenrein says

      Hi Cheri :) You absolutely can substitute out the coffee – I’d recommend increasing the almond milk, adding the 3/4 cup during the same process as the coffee would have been added. For me, I didn’t get a strong coffee flavor but I love how it just kicks up the flavor of the chocolate. It will be delish either way!

  1. Trish says

    I think I found the perfect cake to make for my boyfriend this Valentines day.. It looks fantastic! Can I leave the oil out? 1/2 cup seems too much for me. I had bad experience using oil before in a brownie recipe. they came out horrible

    • jenrein says

      Hi Trish :) I don’t know that I would cut it ou completely – but you could try halfunsweetened applesauce and half oil. I promise even as written it wasn’t oily. Hope you have a great Valentine’s Day, let me know how it turns out!

      • Trish says

        Thank you so much for the tip. I can’t wait to try this. Before going vegan, I made peanut butter cakes for my bf all the time (his favorite). I tried to make one after going vegan, but it didn’t work out. The cake batter crumbled apart, ever since then I haven’t tried to bake any cakes.
        I will let you know how it tuns out :) thank you so much for sharing , I’m so happy I came across your website.

    • jenrein says

      I am so sorry! As you can tell I like chocolate…Like a lot of chocolate!! I am so happy you found the site and I hope it doesn’t cause too much damage! :) Welcome!

  2. Marianne says

    When I saw this photo, I thought this is what I will be making for a pizza party that I will be attending. However, it seems like it has extremely a lot of sugar in it. So I will be halving all sugar which I do for a lot of desserts. Also, it seems like the butter in the pb frosting is a lot too. What do you think?

    • jenrein says

      Marianne – you most certainly can cut back on the sugar I’m sure. I’ve done this in many recipes myself. The end result, baked as listed isn’t abundantly sweet but more decadent. The amount of butter will really determine the fluffiness of the frosting. I really like it fluffy on this cake because the chocolate layers are so dense that it just fits. But, having said that – let’s be real, you could slather straight up peanut butter in place of frosting and it would still be yummy!

  3. Stephanie says

    I made this today for Valentine’s Day. Amazing!!!! However, I found that there was way too much peanut butter frosting — I had to scrape some off the cake. But otherwise, it’s fantastic.

    • jenrein says

      Hi Stephanie – Happy Valentine’s Day! So glad that you enjoyed the cake – and I am shocked that you had extra frosting….I wonder if that’s because I tend to eat it while I am making it? Can you blame me? Ha! But thank you for taking the time to share your feedback – so appreciated and thanks for visiting!

  4. Diana says

    This looks amazing! Planning on making this today. I never use white sugar, but I do have coconut palm. Do you think that would be a good substitute? Thanks in advance :)

  5. Angela says

    Just made this tonight and it was so amazing, and rich. My husband loved it! Said it was super moist and awesome. Thanks for recipe. Always great to get my non vegan husband to eat cruelty free and love it.

    • jenrein says

      <3 Thank you for sharing! It just makes my day that you both enjoyed it! And I totally agree, it always excites me to find recipes that even non vegans enjoy. I’d totally recommend the Bean-ut Butter Brownies if he liked the cake. Those have been a big hit inside and outside of our household! Thanks for visiting!!

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