Vegan Chocolate Peanut Butter Cake

Indulge in a rich, decadent Vegan Chocolate Peanut Butter Cake that sacrifices none of the moisture or velvety texture of the egg-based recipe. Featuring three layers of fluffy, cocoa-infused cake smothered in a creamy vegan peanut butter frosting and finished with a glossy dark chocolate ganache drip, this impressive dessert is entirely egg-free and dairy-free!

Servings: 12 servings

Prep time: 40 minutes

Cook time: 30–35 minutes

Passive time: 1–2 hours

Ingredients

Chocolate Cake

• 2½ cups Organic Unbleached White All-Purpose Flour (340 g)
• ½ cup Cocoa Powder (50 g)
• 2 tsp Baking Powder
• 2 tsp Baking Soda
• 1 tsp Salt
• 2 cups Organic Cane Sugar (400 g; ensure organic to guarantee vegan processing)
• 1 cup Neutral Oil (Avocado, grapeseed, or sunflower oil)
• 2 Vegan "Egg" Substitutes: Mix 2 tablespoons Unsweetened Applesauce + 2 tablespoons Water (or use ¾ cup carbonated water in place of the eggs for an ultra-fluffy texture)
• 1 tsp Vanilla Extract
• 1 cup Vegan Buttermilk: 1 cup unsweetened oat or almond milk + 1 tablespoon apple cider vinegar or lemon juice (let sit 5 minutes to curdle)
• 1 cup Warm Water

Peanut Butter Frosting

• 1½ cups Vegan Butter, softened (339 g; such as Miyoko's or Country Crock Plant Butter sticks)
• 1½ cups Creamy Peanut Butter (384 g)
• ½ tsp Salt
• 4½ cups Powdered Sugar (540 g)
• 1½ tsp Vanilla Extract
• 3 Tbsp Unsweetened Plant Milk or Vegan Heavy Cream (such as Silk Plant-Based Heavy Whipping Cream)

Chocolate Ganache Drizzle

• 4 oz Dairy-Free Dark Chocolate, chopped (check labels for milk fat)
• ½ cup Vegan Heavy Cream or Full-Fat Canned Coconut Milk (stirred until smooth)

For Garnish

• Edible Flowers (optional)
  

Instructions

Chocolate Cake

1. Preheat & Prep: Preheat oven to 350°F. Grease three 8-inch round cake pans with vegan butter or oil spray, and line the bottoms with parchment paper.
   
2. Dry Ingredients: In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt, and sugar.
   
3. Wet Ingredients: In a separate bowl, whisk together the oil, vegan "egg" substitute, vanilla, homemade vegan buttermilk, and warm water until completely smooth.
   
4. Combine: Add the dry ingredients to the wet ingredients. Whisk just until fully combined and smooth. (Do not over-mix).
   
5. Bake: Divide the batter evenly between the prepared pans. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
   
6. Cool: Cool in the pans for 20 minutes, then turn out onto a wire rack to cool completely before frosting.
   

Peanut Butter Frosting

1. Cream the Base: In a stand mixer fitted with the paddle attachment, beat the softened vegan butter, creamy peanut butter, and salt together on medium speed until smooth and creamy.
   
2. Whip: Gradually add the powdered sugar, mixing well between additions until fully incorporated. Scrape down the sides of the bowl, then add the vanilla and plant cream/milk. Beat on high speed for 1–2 minutes until light, fluffy, and spreadable.
   
3. Assemble Layers: Level the cooled cake layers with a serrated knife if needed. Place one layer on a serving plate and spread an even layer of frosting on top. Repeat with the second layer. Top with the final cake layer, then frost the top and sides of the entire cake smoothly.
   

Chocolate Ganache Drizzle

1. Melt: Place the chopped dairy-free dark chocolate in a heatproof bowl. In a small saucepan over low heat, warm the vegan heavy cream (or full-fat coconut milk) until it just begins to simmer around the edges.
   
2. Emulsify: Pour the hot cream directly over the chocolate. Cover the bowl with a plate and let it sit undisturbed for 3 minutes.
   
3. Drizzle: Whisk gently until the ganache turns smooth, dark, and glossy. Let it cool at room temperature for 5–10 minutes until slightly thickened but still pourable.
   
4. Finish: Spoon the ganache around the top edges of the cake, letting artful drips run down the sides. Garnish with edible flowers if desired. Enjoy!