This vegan Chocolate Peanut Butter Cake is a super-moist two-layer cake topped with creamy peanut butter frosting and a silky vegan chocolate ganache. Decadent, fudgy, and rich, it’s a dream for chocolate and peanut butter lovers.
Chocolate and peanut butter are a classic pairing, and this cake elevates both. It starts with a moist vegan chocolate cake, then layers on a rich, creamy peanut butter buttercream and finishes with a glossy chocolate ganache. The result is indulgent but approachable — perfect for birthdays, celebrations, or any time you want a show-stopping dessert.
Why you’ll love this peanut butter cake
- Reliable chocolate base: The cake batter is one-bowl friendly and yields a tender, deeply chocolatey crumb that stands up well to frosting and ganache.
- Buttery, nutty frosting: The peanut butter buttercream balances sweetness and nutty flavor. It’s smooth enough to spread and stable enough to pipe.
- Versatile for celebrations: This two-layer cake slices cleanly and looks impressive, making it an easy choice for birthdays and gatherings.
Ingredients needed (with substitutions)
- Soy milk: Combined with vinegar to make vegan buttermilk. Oat or almond milk can be used instead.
- Apple cider vinegar: Lemon juice or white vinegar are acceptable substitutes.
- All-purpose flour: Gives the best structure; for gluten-free, use a tested gluten-free chocolate cake base.
- Granulated sugar: White, cane or coconut sugar provide sweetness and structure.
- Natural cocoa powder: Use unsweetened natural cocoa (not Dutch-processed) for best results.
- Baking powder, baking soda, salt: Essential leavening and balance.
- Canola oil: Neutral oil keeps the cake moist; melted coconut oil also works.
- Applesauce: Adds moisture; you can substitute with flax eggs, aquafaba, or another egg replacer.
- Vanilla extract
- Boiling hot water: Enhances and deepens chocolate flavor; brewed coffee or espresso is an optional swap.
- Vegan chocolate chips: Toss with a tablespoon of flour to prevent sinking; chopped peanuts can be used for extra texture.
- Vegan butter: The base for the peanut butter frosting; soften to room temperature for best results.
- Peanut butter: Use smooth, non-natural (no-stir) peanut butter for consistent texture in the frosting.
- Powdered sugar: Sweetens and helps structure the frosting.
How to make vegan chocolate peanut butter cake
The printable recipe card below includes exact measurements and serving information.
Start by making vegan buttermilk: pour the soy milk into a measuring cup, stir in the vinegar, and set it aside to curdle. In a large bowl, whisk together the dry ingredients: flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Add the oil, applesauce, vanilla, and the milk-vinegar mixture to the dry ingredients. Mix on low to medium speed until combined. Reduce the mixer speed and slowly pour in the boiling water while mixing; the batter will thin and become glossy. Fold in the flour-coated chocolate chips by hand.
Divide the batter evenly between two prepared 8-inch cake pans and bake until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely before frosting.
For the peanut butter frosting, beat the vegan butter and peanut butter until smooth. Add powdered sugar, a splash of soy milk, vanilla, and a pinch of salt, and beat until light and fluffy. Adjust the consistency with more milk or powdered sugar as needed.
Frost the cooled cake layers, refrigerate briefly to set the frosting if you plan to add ganache, then pour the cooled, slightly thickened vegan chocolate ganache over the top. Pipe extra swirls of peanut butter frosting if desired and finish with chopped vegan peanut butter cups or chopped nuts for texture.
Tips and tricks
- Avoid overmixing the batter; gently incorporate ingredients to keep the cake tender and airy.
- Bring the soy milk, applesauce, and vegan butter to room temperature before baking to ensure even mixing and smooth frosting.
- This recipe works in two 8-inch pans. You can also bake it as a bundt (bake longer) or in a 9×13 pan (adjust bake time).
- If frosting is too thick, thin it with a tablespoon of milk at a time. If too thin, add more powdered sugar a little at a time.
Decorating tips
Reserve a small amount of peanut butter frosting for piping decorative swirls. To assemble: spread a layer of frosting on the bottom layer, add the second layer and finish the sides and top with frosting. Chill the cake for at least 30 minutes before pouring ganache so the frosting firms up and the ganache sets nicely. Pipe remaining frosting and top with chopped peanut butter cups, chopped nuts, or sprinkles as desired.
Frequently asked questions
Can it be made gluten free?
For best results, use a tested gluten-free chocolate cake base and then follow the same frosting and decorating steps.
Can this recipe be used to make cupcakes?
Yes. The batter makes roughly 24 cupcakes. Fill lined muffin tins and bake for 20–25 minutes or until a toothpick comes out clean.
How long does the cake last?
The frosted cake is best enjoyed the day it’s made. You can keep it covered in the refrigerator for up to 4 days; bring slices to room temperature before serving for the best texture and flavor.
Can you freeze this cake?
Unfrosted baked layers freeze well; wrap them tightly and thaw before frosting. I don’t recommend freezing a fully decorated cake, as textures and appearance can change.
More peanut butter recipes
- Vegan Peanut Butter Cake
- Peanut Butter Swirl Brownies
- Vegan Peanut Butter Pie
- Chocolate Peanut Butter Bars
- Chocolate Peanut Butter Balls
Chocolate Peanut Butter Cake
Super-moist vegan two-layer chocolate cake with creamy peanut butter frosting and optional vegan chocolate ganache.
Prep: 30 mins • Cook: 35 mins • Total: 1 hr 5 mins • Servings: 16
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 with 1 tablespoon flour
Peanut Butter Frosting
- 3/4 cup vegan butter, softened
- 1 cup creamy no-stir peanut butter
- 2 cups powdered sugar
- 1 teaspoon pure vanilla extract
- 3 tablespoons soy milk (or vegan creamer), more as needed
Toppings (optional)
- Vegan chocolate ganache (1 recipe)
- Chopped vegan peanut butter cups or chopped nuts
Instructions
- Preheat oven to 350°F and grease two 8-inch cake pans. Line with parchment if desired.
- Make vegan buttermilk: stir the vinegar into the soy milk and let it sit to curdle.
- Whisk together flour, sugar, cocoa, baking powder, baking soda, and salt.
- Add oil, applesauce, vanilla, and the milk mixture. Mix on medium until combined.
- Reduce speed and slowly pour in boiling water while mixing until combined. Fold in chocolate chips.
- Divide batter between pans and bake 30–35 minutes, until a toothpick comes out clean. Cool 10 minutes in pans, then transfer to racks to cool completely.
- Beat vegan butter and peanut butter until smooth. Add powdered sugar, soy milk, vanilla and a pinch of salt; beat until fluffy. Adjust consistency with milk or powdered sugar.
- Frost cooled cakes, chill 30 minutes if adding ganache. Pour thickened ganache over cake, pipe extra frosting, and top with chopped candies or nuts if desired.
- Serve immediately or chill for up to 4 hours before serving for cleaner slices.
Notes
- Other plant milks like oat or almond work fine in place of soy milk.
- Lemon juice or white vinegar can replace apple cider vinegar.
- Avoid natural, oil-separated peanut butter for the frosting; use a no-stir creamy variety for consistent texture.
Nutrition (per serving, approximate)
Calories: 442 kcal • Carbohydrates: 56 g • Protein: 7 g • Fat: 23 g