• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

The Vegan 8

  • About
  • Recipe Index
  • My Cookbooks
    • The Vegan 8 Cookbook
    • Oil-free Dressings and Sauces
    • 8 Ingredient Desserts Ebook
  • Workout Plan
  • SHOP
You are here: Home / Dessert / Cake / Vegan Peanut Butter Chocolate Chip Cake

Vegan Peanut Butter Chocolate Chip Cake

7.6Kshares
  • Share
  • Tweet
  • Pin
Jump to Recipe Print Recipe

This Vegan Peanut Butter Chocolate Chip Cake for Two is the epitome of a decadent, delicious and EASY cake! It is rich, moist and the entire cake, including glaze, is just 8 ingredients and is super easy to make with just 1 bowl and about 10 minutes prep time.

EASY VEGAN PEANUT BUTTER CAKE

Boy are you all in luck today. I am sharing a delicious Vegan Peanut Butter Chocolate Chip Cake for two today! I have created this recipe for Pottery Barn for the upcoming Valentine’s holiday.

Are you a fan of Valentine’s Day? I guess that would depend on whether you are single or not, as I didn’t care for it when I was single, obviously. It always made me feel bummed when everybody around me was getting roses and I wasn’t. Boo. Well, even if you are single, cheer up….because this cake is for anybody and everybody.

To see the last recipe I wrote for Pottery Barn, check out my Hearty Italian White Bean Basil Soup. That one was a huge success and has been so popular with you guys!

Would you just look at that?? I just want to swim in that peanut butter glaze. I have always found it rather odd when people call food “sexy”, but I think this is the first time ever that word comes to mind. I mean, this cake is sexy. Perfect for Valentine’s Day.

This vegan peanut butter cake is easy, takes just 10 minutes to prep, 1 bowl and is wonderfully rich and full of peanut butter flavor. The entire recipe, including the glaze, is just 8 ingredients. Not only that, but I also tested a gluten-free version for you.

This Vegan Gluten-free Peanut Butter Cake is honestly to-die-for! The oat flour and peanut butter combo makes it tender and slightly dense, with the most amazingly, moist bite. Topping it with the peanut butter glaze just sends it over the top. So, bake up this super easy, fast cake and snuggle on the couch with your significant other…..or, um, just yourself….

Slice of vegan peanut butter chocolate chip cake with 2 forks

A huge thank you to Pottery Barn for sponsoring this post. Be sure to check out this featured post on their website blog!

I also created a Poblano Pepper Cream Sauce for the Pottery Barn post, but have since given it its own separate post, so that it is easier for readers to find. You can find the recipe here.

MORE VEGAN PEANUT BUTTER RECIPES

  • Peanut Butter Chocolate Chip Pancakes
  • Vegan Peanut Butter Sweet Potato Ice Cream
  • Peanut Butter Chocolate Chip Cookies
  • 4 Ingredient Peanut Butter Cookies
  • Sweet and Spicy Peanut Butter Sauce

If you make this recipe, be sure to leave feedback below and share your pic on Instagram or Facebook and tag me @thevegan8 #thevegan8!

overhead shot of vegan peanut butter glazed cake with dark chocolate pieces on red cake stand

Vegan Peanut Butter Chocolate Chip Cake

Brandi Doming
This Vegan Peanut Butter Chocolate Chip Cake for Two is the epitome of a decadent, delicious and EASY cake! It is rich, moist and the entire cake, including glaze, is just 8 ingredients and is super easy to make with just 1 bowl and about 10 minutes prep time.
5 from 12 votes
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Cake, Dessert
Cuisine American, Vegan
Yields 2

Ingredients

  • 6 tablespoons (48g) regular all-purpose flour (See NOTE below for gluten-free)
  • 3 tablespoons (36g) coconut sugar
  • 1/2 teaspoon baking powder
  • 2 tablespoons (32g) creamy peanut butter (with no additives other than salt, see note below)
  • 2 tablespoons (30g) unsweetened applesauce
  • 3 tablespoons (45g) lite dairy-free milk (I used almond)
  • 3/4 teaspoon vanilla extract
  • 2-3 tablespoons (30-45g) mini dairy-free chocolate chips (regular size are too big and will sink)

Peanut Butter Glaze

  • 1 tablespoon (16g) creamy peanut butter
  • 1/2 tablespoon (9g) coconut sugar
  • 1 tablespoon (15g) plant milk, add more if needed
  • 1/4 teaspoon vanilla extract

NOTE

  • My peanut butter already has added salt, so I didn't add any. Add a pinch if yours doesn't.
  • I use this scale.

Instructions
 

  • Preheat an oven to 350°F (177°C) and grease and flour a 4X2 inch round mini cake pan. Place a small piece of round parchment paper on the bottom for easy release. If you are making the oat flour version and grind your own oat flour, it is imperative to make sure you finely grind them for the right result and it's smooth. I just add GF_quick_ cooking oats to my food processor (because they grind smoother than regular) and process for 2 minutes until fine and then measure.
  • To a small bowl, add the flour, sugar, baking powder and salt (if needed) and whisk well until mixed.
  • To another small bowl, add the peanut butter (make sure to spoon out and level off with your finger), applesauce, milk and vanilla and whisk well until completely smooth. Pour the wet over the dry and stir gently until combined and smooth, being careful not to overmix.
  • Pour the batter in the prepared pan and bake for 25 minutes or until a toothpick is clean from the center. The oat version will take 27-28 minutes, you want to make sure it's completely clean. The cake should be golden brown, well risen and pulled away from the edges. Don't worry about how poofy it is, it will settle back down as it cools. Let the cake cool 20 minutes in the pan before turning out. I flipped my cake over on it's bottom so the top was flat and smooth for the glaze. Let the cake cool an additional 15-20 minutes before glazing.
  • For the glaze, just simply mix everything in a small cup until completely smooth. Spoon on top of the cake and smooth around with the back of the spoon and let drizzle down the sides. I then chopped up some dark chocolate pieces for garnish. I chose to do this over chocolate chips because it is a more elegant look. YUM.

Notes

  • GLUTEN-FREE: To make this gluten-free, sub the regular flour for superfine oat flour in the same weight amount (48g) and add 1 tablespoon (8g) cornstarch to the dry ingredients. This version is more dense, but still delicious.
  • Nutrition stats is based on being divided as 2 servings. 

Nutrition

Serving: 1sliceCalories: 411.3kcalCarbohydrates: 48.5gProtein: 9.25gFat: 20.2gSugar: 30.9g
Tried this recipe?Tag @thevegan8brandi on Instagram and use tag #thevegan8!
Keyword peanut butter cake, vegan peanut butter cake, vegan gluten free peanut butter cake

The Vegan 8 is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. As an Amazon associate I earn from qualifying purchases. Please see my full disclosure policy here.

Filed Under: Cake, Chocolate, Dessert, Gluten-free, Holiday Tagged With: Cake, Chocolate chip, dessert, Oat flour, Peanut butter, Pottery Barn

Previous Post: « Raw Vegan Nutella Brownies
Next Post: Healthy Valentine’s Day Candy-Strawberries »

Reader Interactions

Comment and Rate This Recipe Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. Peggy

    February 17, 2015 at 11:26 pm

    Gluten free house guests just visited so I whipped up the PB Chocolate Cake last night for a dessert. It was incredibly fast and easy to make. Friends thought it was a bit reminiscent of a peanut butter cup. Next time, I will add a few more minutes to the baking time. Note that it tastes even better the next day so cooking it in advance won’t be a problem! Another great recipe Brandi!

    Reply
    • brandi.doming@yahoo.com

      February 24, 2015 at 6:20 am

      Yay! I’m so happy to hear it was such a hit with your guests Peggy! Thank you so much for letting me know!! Thank you for making it!

      Reply
  2. Sophie33

    March 4, 2015 at 1:31 pm

    5 stars
    I made your tasty dinner & your cake for 2! My hubby loved both & so did I! 2 amazing wonderful & well-flavourd recipes, dear Brandi! You rock! xxx

    Reply
    • brandi.doming@yahoo.com

      March 6, 2015 at 3:37 am

      Whoop! Thank you so much Sophie!

      Reply
  3. Anjali @ Vegetarian Gastronomy

    March 9, 2015 at 11:02 pm

    5 stars
    Hi Brandi! Made this pasta a few weeks ago for my husband and I and absolutely loved the flavors and creaminess! I’ve made similar pasta dishes before, but never with the use of poblano peppers!! Mexican, yes, but never in italian food, and it was delicious! Even my husband (who is not vegan) loved it which is a first. Thanks for the great recipe…even used left over sauce to drizzle on some vegan nachos =) yum! Next is to try your PB cake!

    Reply
    • brandi.doming@yahoo.com

      March 11, 2015 at 1:16 am

      Yay! I’m so happy to hear it was such a success with both you and your husband! Thank you so much for the feedback!!

      Reply
  4. Nina

    March 27, 2015 at 1:37 am

    My daughter loved this cold for lunch! I made with jalapenos because she can’t handle that much spice though;) That sauce is to die for. Thanks again!

    Reply
    • brandi.doming@yahoo.com

      March 27, 2015 at 8:59 am

      I am so happy to hear this! Thank you so much for taking the time to leave such kind feedback, I really love hearing it!

      Reply
      • Nina

        March 27, 2015 at 7:49 pm

        Another successful lunch today! Threw in a little zucchini cut into matchsticks to give it some green color because didn’t have a green pepper. This recipe is a definite keeper.

        Reply
        • brandi.doming@yahoo.com

          April 6, 2015 at 10:52 pm

          Yay! I’m so happy to hear that Nina! Thank you so much for letting me know!!

          Reply
  5. Veronica

    March 3, 2016 at 6:48 am

    Hi, I’m currently in my transition to being vegan. (I was once vegetarian for 2.5 years.) Your site and your recipes are incredibly helpful. Looking at recipes, whether or not I use them, gives me a good idea of how to construct meals. Anyway, :), I was wondering if cashews could be substituted or what would cover up their taste wherever they’re included. Thanks!

    Reply
    • brandi.doming@yahoo.com

      March 3, 2016 at 7:21 pm

      Thank you so much!! What I always do in my recipes to balance out or hide the cashew flavor is always with an acidic ingredient like lemon juice or apple cider vinegar. I actually am not crazy about the cashew flavor, so I mask them with those and I don’t detect the flavor then. Like in my alfredo sauces, I can’t taste cashews, I just taste creaminess!

      Reply
  6. brandi.doming@yahoo.com

    September 5, 2016 at 1:48 am

    Hi Malina, I just transferred to a new recipe plugin and apparently it doesn’t allow both recipes to show up in the printouts, so only the cake is there. But, I have manually added the poblano cream sauce recipe right above it now. Hope that helps! Let me know if you try it!

    Reply
  7. Debbie

    October 1, 2016 at 3:17 am

    5 stars
    I just made this cake. I did 1 1/2 the recipe due to the size pan I have. I used white whole wheat flour, and regular (not coconut) organic vegan sugar. I thought the batter looked a bit runny so I added a little more flour (unmeasured). It came out great! It tastes awesome and in my world there’s nothing better than chocolate and peanut butter. Yum. This is a keeper!

    Reply
    • brandi.doming@yahoo.com

      October 6, 2016 at 5:42 pm

      Yay! So happy to hear you enjoyed it Debbie! Thank you so much for the feedback!

      Reply
  8. Peggy

    February 5, 2017 at 2:17 am

    5 stars
    I just made this chocolate chip peanut butter cake for the umpteenth time! I didn’t have creamy peanut butter but the nut version works almost as well. This remains one of the best recipes for folks in your life who love peanut butter cups. I don’t even bother with the glaze…not needed. And, a small slice of this delicious cake solves any sweet cravings you might have.

    I might add I didn’t make it for two – I multiplied the recipe by 8 and it came out great. This recipe freezes very well, if there is some left after super bowl tomorrow! LOL.

    Thanks Brandi for these amazing recipes!

    Reply
    • brandi.doming@yahoo.com

      February 5, 2017 at 9:56 pm

      Now, that makes me so happy to hear Peggy! So glad you love it so much! I think it’s time I made it again, too! Thank you very much for the review!

      Reply
  9. Gina

    March 29, 2018 at 12:52 pm

    Hi Brandi, I am thinking of making this and the no-bake chocolate mint tart for Easter. I’m serving 10 or more…can these be tripled or quadrupled, do you think, and be successful? What’s your opinion on this? Thanks for all your hard work and expertise, I’m a regular reader, huge fan, and my family LOVES your recipes!

    Reply
    • brandi.doming@yahoo.com

      March 31, 2018 at 8:30 pm

      Hi Gina! So sorry to just see this! Yes, you should be able to triple the cake. I have never done this personally, but if you triple it, you could use I believe an 8 inch round cake pan. I wouldn’t do a 9 inch as it might be too short. Although, not sure if that would be enough for 10 or more people, so you may need to quadruple the cake and then I would suggest an 8 inch square pan. These are just guesses without having tested it. Just make sure to check for a clean toothpick in the center no matter which you choose. But I’m guessing the cooking time should be about the same. Just look for no wet batter, but don’t get confused from the chocolate chips, just the batter, haha. The chocolate mint tart you could also triple or quadruple as well, but it will take much longer to chill/firm, so I’d make it today and chill overnight if possible. OR, if you want something tested already, make my Chocolate Sweet Potato Tart and you could always add some mint to it, to taste. That would be delicious. That tart has had all rave reviews from readers.

      Here is the link: https://thevegan8.com/2018/02/12/vegan-chocolate-sweet-potato-tart/

      I also just posted a Lemon Cake yesterday that would be great for Easter and has been getting rave reviews already!

      Reply
      • brandi.doming@yahoo.com

        March 31, 2018 at 8:31 pm

        And definitely weigh your ingredients for best results.

        Reply
« Older Comments

Primary Sidebar

Search this blog…


I'm Brandi, creator of this vegan blog and cookbook author of The Vegan 8 Cookbook. The majority of my recipes focus on 8 ingredients or less, not counting salt, pepper or water. I love to create health-focused recipes, using whole foods to improve fitness and muscle-building, with the occasional comfort meal thrown in there! I'm an expert on oil-free cooking and baking! read more →

ORDER NOW!!

Join 414,119 Followers!

FacebookInstagramPinteresttumblr

The Vegan 8 is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. As an Amazon associate I earn from qualifying purchases. Please see my full disclosure policy here.

MOST POPULAR POSTS!

WHAT’S IN MY VEGAN PANTRY

THE BEST VEGAN FLUFFY PANCAKES

Fluffy vegan pancakes stacked on plate

THE BEST VEGAN ALFREDO SAUCE

Best Vegan Garlic Alfredo on white plate

THE BEST VEGAN QUESO

Hand dipping chip into bowl of vegan queso

VEGAN STUFFED RICOTTA SHELLS

Vegan Stuffed Shells with Spinach

VEGAN THAI GREEN CURRY

Bowl of vegan thai green sweet potato curry

CHEESY MEXICAN TORTILLA BAKE

Vegan Cheesy Mexican Tortilla Bake in casserole dish

CLASSIC VEGAN NOODLE SOUP

Classic Vegan Noodle Soup in turquoise bowl

THE BEST VEGAN RANCH DRESSING

Best Vegan Ranch Dressing pouring over a salad

THE BEST OATMEAL CHOCOLATE CHIP COOKIES

Vegan Gluten-free Oatmeal Chocolate Chip Cookies stacked

THE BEST VEGAN FUNFETTI CAKE

Slice of Vegan Gluten-free Funfetti Birthday Cake

THE BEST VEGAN SNICKERDOODLES

Vegan Gluten-free Snickerdoodles stacked on plate

BEST VEGAN GLUTEN-FREE CHOCOLATE CHIP COOKIES

scattered vegan chocolate chip cookies on white board

Recent Posts

  • Vegan Hazelnut Chocolate Chip Cookies
  • Vegan Egg Roll In A Bowl
  • Vegan Thanksgiving Recipes (Gluten-free Options!)
  • Vegan Apple Crisp In A Mug
  • 4 Week Workout Plan
  • Oil-free Dressings and Sauces EBOOK
  • Vegan Almond Sesame Tofu
  • Vegan Protein Smoothie (To Curb Sugar Cravings)
  • Vegan Mint Chocolate Chip Protein Smoothie
  • Easy Oil-Free Pumpernickel Bread

Copyright The Vegan 8 © 2023 · Privacy Policy

  • 140
  • 7.4K