I was inspired to make this cake from a little treat I used to get at a local coffee shop. They only had a few vegan options, and one of them was this little peanut butter snack cake. It actually didn’t have frosting at all, but instead was topped with mini chocolate chips. I decided to go all out and top my cake with peanut butter frosting, and the results are incredible! Peanut butter desserts can be rather dry, but this cake is very moist and tender. The texture of peanut butter cake is different than other cakes; it’s not exactly light and fluffy, but once you take a bite you will be hooked! If you love peanut butter desserts, make sure to check out any of these recipes: Peanut Butter Balls, Peanut Butter Chocolate Bars, Peanut Butter Cups or Peanut Butter Cookies.
How to make peanut butter cake
(This is simply an overview with photos, see the recipe card below for the full recipe.) Prepare your vegan “buttermilk” by measuring the soy milk and adding the apple cider vinegar. Give a little stir and set aside. Then, whisk the flour, baking powder and salt in a medium bowl to combine. Preheat the oven to 350 degrees F and lightly grease a 9×13 inch pan (or 10×15 for a sheet cake).
Bake for 28-32 minutes, until a toothpick inserted in the middle comes out clean or with just a few crumbs. Let cool completely before frosting.
Peanut butter frosting
This frosting is so addicting, you won’t be able to get enough! To make it, simply beat the peanut butter and vegan butter together until smooth and creamy, then add the powdered sugar, plant milk and vanilla. Beat for a few minutes until fluffy and smooth. If it’s too thick, add a bit more milk. If it’s too runny, add a little powdered sugar. You may not use all of the frosting, so save the rest for another day. It freezes well. This stuff is totally pipe-able and would also be amazing on cupcakes or chocolate cake!
Tips & Substitutions
Milk – I used soy milk, but another non-dairy milk will work just fine, like almond, cashew or oat milk. Gluten free – Try substituting a gluten free mix. Peanut butter – Make sure to use non-natural creamy peanut butter (like JIF). Natural possibly could work, but some brands are super oily while others are thick and dry, so for best results, just use the regular peanut butter. Oil – I used canola oil, but you can use another oil, like vegetable, avocado or possibly even melted coconut oil, though I haven’t tried it. If you need the cake to be oil free, you could try subbing applesauce. Don’t over mix the cake batter, but only mix until combined. This will help the cake be fluffy. Sheet cake – For a sheet cake, make it in a 10×15 inch pan, but only bake it for 15-18 minutes.
How to store the cake
Store the cake at room temperature, there is no need to refrigerate it. Simply cover once cut so it doesn’t dry out too quickly. It does freeze well, either in individual slices or whole.
More vegan cakes to love
1 Bowl Vegan Coconut Cake Vegan Vanilla Cake Vegan Lemon Cake Vegan Funfetti Cake Chocolate Sheet Cake
