Chocolate Peanut Butter Cake

4.73 stars (11 ratings)

Chocolate Peanut Butter Cake

This vegan Chocolate Peanut Butter Cake is a super moist two-layer cake decorated with creamy peanut butter frosting and vegan chocolate ganache. It’s decadent, fudgy, and rich!

Prep Time30

Cook Time35

Total Time1 5

Course: Dessert

Cuisine: American

Servings: servings

Calories: 442kcal

Author: Nora Taylor

Ingredients

Chocolate Cake

1 cup unsweetened soy milk
1 tablespoon apple cider vinegar
2 cups all purpose flour
1 3/4 cups granulated sugar
3/4 cup unsweetened natural cocoa powder
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1/2 cup canola oil
1/2 cup unsweetened applesauce
1 tablespoon pure vanilla extract
1/2 cup boiling hot water
1 cup vegan chocolate chips, tossed in a bowl with a tablespoon of flour

Peanut Butter Frosting

3/4 cup vegan butter, softened
1 cup creamy peanut butter NOT the natural kind, see Notes
2 cups powdered sugar
1 teaspoon pure vanilla extract
3 tablespoons soy milk or vegan creamer

Toppings, optional

1 Recipe Vegan Chocolate Ganache
chopped vegan peanut butter cups

US Customary - Metric

Instructions

Make the chocolate cake

Preheat oven to 350 degrees F and grease two 8-inch cake pans. I also line them with parchment rounds and lightly flour for easy removal of the cakes later.
Measure 1 cup soy milk and add the tablespoon of vinegar to it. Stir slightly and set aside to curdle.
In a large bowl, add the flour, sugar, cocoa powder, baking powder, baking soda and salt. Whisk well to combine.
Now add the oil, applesauce, vanilla and milk/vinegar mixture. Mix on medium speed with a hand mixer (or stand mixer with the paddle attachment) until well combined.
Lower the speed and carefully pour in the boiling water, continuing to mix into the cake batter until combined.
Gently fold in the flour coated chocolate chips.
Divide the batter evenly between your cake pans. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. After 10 minutes of cooling in the pan, carefully remove the cakes from the pans and let cool completely before frosting.

Make the peanut butter frosting

Using either a handheld or stand mixer with a paddle attachment, beat the peanut butter and vegan butter on medium speed until smooth and creamy.
Add the powdered sugar, soy milk, vanilla and optional salt. Beat on low speed at first, then gradually increase to high and beat for 2 minutes until very fluffy.
If it seems too thick, add more milk, a few tablespoons at a time. If it gets too runny, add more powdered sugar.

Frost and decorate

Frost the cake layers with the peanut butter frosting, in the middle layer and all around and on top of the cake. Spread smoothly, then place in the refrigerator for 30 minutes to chill if you plan on also using the chocolate ganache. Save some for piping on top of the ganache, if desired.
Make the chocolate ganache, if using. Let the ganache chill in the refrigerator, after stirring, for 20-30 minutes until it's thick enough and smooth.
Spoon the thickened ganache onto the chilled cake. Smooth it all around the top and sides of the cake.
Pipe with the rest of the peanut butter frosting and sprinkle chopped vegan peanut butter cups on top, if desired.
Serve cake immediately or chill for 4 hours before serving. Chilling the cake will help the ganache and frosting to thicken for prettier slices.

Notes

Another milk will work, such as oat, almond or coconut.
May use lemon juice or white vinegar instead of apple cider vinegar.
Don't use natural, drippy peanut butter. Use the no stir creamy peanut butter. Otherwise the frosting may turn out too runny or possibly too thick, since natural peanut butter can vary so much.

Nutrition