Description
A moist and rich vegan peanut butter cake topped with a luscious chocolate peanut butter glaze.
Ingredients
Scale
- 1 ½ cup non-dairy milk (almond or oat milk)
- ¾ cup sugar (or coconut sugar)
- 2 tbsp maple syrup
- 1 ½ tsp vanilla extract
- ½ cup heaped smooth peanut butter (or almond/cashew butter)
- 1 tbsp oil (optional)
- 2 cups all-purpose flour (or gluten-free flour)
- ¼ tsp salt
- 2 tsp baking powder
- ¼ tsp baking soda
- ½ cup vegan chocolate chips
- ¼ cup dark chocolate
- 2 tsp coconut oil (optional)
- ¼ cup non-dairy milk (for glaze)
- 2 tbsp smooth peanut butter (for glaze)
- 1 tbsp sugar (optional for glaze)
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, whisk together non-dairy milk, sugar, maple syrup, and vanilla extract.
- Add peanut butter and oil (if using) and mix until smooth.
- In another bowl, combine flour, salt, baking powder, and baking soda. Gradually blend into the wet mixture.
- Fold in chocolate chips and pour the batter into a greased 9-inch cake pan.
- Bake for 25-30 minutes until a toothpick inserted comes out clean.
- For the glaze, melt dark chocolate and coconut oil in a microwave.
- Stir in non-dairy milk and peanut butter until creamy, then pour over cooled cake.
Notes
Store leftovers in an airtight container for up to 3-4 days at room temperature or refrigerate for up to 1 week.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 10g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 0mg
Keywords: vegan, peanut butter cake, chocolate glaze, dessert, baking
