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
If you make this recipe, be sure to leave feedback below and share your pic on Instagram or Facebook and tag me @thevegan8 #thevegan8!
Vegan Peanut Butter Chocolate Chip Cake
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
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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!
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!
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
Whoop! Thank you so much Sophie!
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!
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!!
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!
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!
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.
Yay! I’m so happy to hear that Nina! Thank you so much for letting me know!!
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!
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!
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!
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!
Yay! So happy to hear you enjoyed it Debbie! Thank you so much for the feedback!
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!
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!
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!
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!
And definitely weigh your ingredients for best results.