Vegan Peanut Butter Chocolate Chip Cake

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.

Course Cake, Dessert
Cuisine American, Vegan
Keyword peanut butter cake, vegan peanut butter cake, vegan gluten free peanut butter cake
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 2
Author Brandi Doming


  • 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.


  1. 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.
  2. To a small bowl, add the flour, sugar, baking powder and salt (if needed) and whisk well until mixed.
  3. 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.
  4. 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.
  5. 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.

Recipe Notes

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 per serving (based on 2): 411.3 calories, 20.2 g fat, 9.25 g protein, 48.5 carbs, 30.9 sugars