Vegan Chocolate Peanut Butter Cake


Prep Time: 30 Cook Time: 30 Servings: Yield: 16 Source:




1 1/2 cups (350 g) vegan buttermilk, room temperature, mixed before the batter(1.5 tbsp apple cider vinegar mixed with milk)

3 cups (360 g) gluten free flour, sifted

2/3 cup (65 g) cocoa powder

1 1/2 tsp baking powder

1 tsp baking soda

1 1/2 cups (375 g) unsweetened applesauce or dairy free yogurt, room temperature

1 cup (250 g) coconut sugar or organic granulated sugar

Vegan Peanut Butter Buttercream

2 cups vegan butter, room temperature

1 cup creamy peanut butter

2.5 cups powdered coconut sugar, sifted (see note)

2–3 tbsp dairy-free milk (optional)

6–7 vegan peanut butter cups (you can also use this vegan almond butter cup recipe and swap in peanut butter)


Please read through all instructions before beginning.

Prep: preheat the oven to 350F. Grease and line three 6″ cake pans with cooking oil and parchment paper, and set aside. Measure out all ingredients. Mix together the dairy free milk and apple cider vinegar in a small bowl, and set aside to rest for 5 minutes. This will be called the vegan buttermilk going forward.

Whisk together the dry ingredients: in a medium bowl, whisk together the oat flour, cocoa powder, baking powder, and baking soda. Set aside

Make the batter: in a large bowl, whisk together the vegan buttermilk, applesauce, and coconut sugar. Add in the dry ingredients, and whisk gently to combine the dry ingredients into the wet. Mix until just combined.

Bake: (i use a glass dish and cut the cake to layer) pour the batter into the three prepared pans evenly, and place into the oven to bake for 37-40 minutes, or until a toothpick comes out clean. Remove the cakes from the oven and allow the cakes to cool in their pans for 10 minutes. Then carefully transfer them to a cooling rack to fully cool before frosting. There should be no heat within the cakes at all prior to making the vegan buttercream. (I put cake and fristing in fridge)

Made the vegan peanut butter buttercream: n a large bowl, cream together the vegan butter and peanut butter until creamy, about 3 minutes.

Sift in the powdered sugar and continue beating until the powdered sugar is completely incorporated. You can use the dairy-free milk here to combine the powdered sugar until it’s creamy and fluffy.

Assemble the cake: Place one cake layer onto a cake plate or stand, and add about 1/2 of the frosting to the top of the cake layer. Use a flat cake knife to smear the frosting until it meets the edges. Place the second layer on top and repeat. Place the third layer on top, and smooth any frosting that is poking out between the layers (almost like creating a crumb coating). Place the cake into the freezer to set for 10 minutes. After the initial crumb coat is set, apply the final layer of frosting.

When ready to finish frosting the vegan chocolate peanut butter cake: Top with vegan ganache and pipe any remaining frosting on top. Chop the peanut butter cups into quarters and top the cake. Slice and serve!

Storage: Store any leftovers at room temperature for up to 2 days covered, or in the fridge for up to a week. See note for preparing the cake ahead of time.

Prepare the cake ahead of time: if you want to prepare the cake ahead of time, make the cake up until you finish step 6. Once the cakes are cool, wrap them in plastic wrap and store the cake layers in the fridge for up to 1 day. Then when ready to assemble, make the frostings and continue assembling the cake.


Gluten free: This chocolate peanut butter cake is already naturally gluten free. However, if you’d like to make a gluten free vegan chocolate cake using gluten free 1:1 baking flour, use my classic vegan chocolate cake linked at the top of the ingredients section, and swap in gluten free 1:1 baking flour.

To make powdered coconut sugar: you can use powdered sugar here or you can keep the cake entirely refined sugar free, and pulse the coconut sugar in a food processor. Pulse it for about 5 minutes to create a Paleo powdered sugar.


serving size: 1 slice calories: 576 sugar: 67.4 g
sodium: 417 mg fat: 21.4 g saturated fat: 4.6 g
carbohydrates: 95.4 g fiber: 4.8 g protein: 8.5 g
cholesterol: 0 mg

Scroll to Top