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….
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
Vegan Peanut Butter Chocolate Chip Cake
- 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
- My peanut butter already has added salt, so I didn't add any. Add a pinch if yours doesn't.
- I use this scale.
- 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.
- 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.
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