Introduction

This Peanut Butter Cake is a moist, rich treat perfect for peanut butter lovers. Made with simple vegan ingredients, it features a creamy peanut butter frosting that brings the whole dessert together beautifully. Whether for a special occasion or a cozy night in, this cake is sure to satisfy your sweet tooth.

A single square piece of a dessert bar sits centered on a plain white plate, presenting two layers; the bottom layer is a crumbly, light brown base with a slightly rough texture, while the top layer is a thick, smooth, light tan frosting spread evenly but with visible soft ridges across the surface. In the blurred background, there is another similar dessert piece on a white plate placed on a light brown cloth. The entire scene is set on a white marbled texture surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup soy milk*

1 tablespoon apple cider vinegar

2 cups all purpose flour

1 tablespoon baking powder

1/4 teaspoon salt

3/4 cup creamy peanut butter

1 cup granulated sugar

3/4 cup vegetable oil*

1 cup creamy peanut butter (for frosting)

3/4 cup vegan butter, slightly softened

3 cups powdered sugar

1 teaspoon pure vanilla extract

4-6 tablespoons soy milk, more as needed

Tiny pinch of salt (optional)

Instructions

Step 1: Preheat the oven to 350 degrees F and grease a 9 x 13 inch cake pan, or a 10 x 15 inch jelly roll pan if making a sheet cake.

Step 2: Prepare vegan buttermilk by combining 1 cup soy milk and 1 tablespoon apple cider vinegar in a measuring cup. Stir lightly and set aside to curdle.

Step 3: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

Step 4: In a large bowl or stand mixer, beat peanut butter, sugar, and vegetable oil together until fully combined, scraping down the sides as needed.

Step 5: With the mixer on low, alternate adding the dry flour mixture and the vegan buttermilk to the peanut butter mixture in three parts, ending with the buttermilk. The batter will be thick and not pourable.

Step 6: Spread the batter evenly in the prepared pan. Bake for 28-32 minutes until a toothpick inserted in the center comes out clean. For a sheet cake, bake 15-18 minutes.

Step 7: Allow the cake to cool completely before frosting.

Step 8: For the frosting, beat the peanut butter and vegan butter together on medium speed until smooth and creamy.

Step 9: Add powdered sugar, 4 tablespoons soy milk, vanilla, and salt if using. Beat on low speed initially, then increase to high and beat for 2 minutes until fluffy.

Step 10: Adjust frosting consistency by adding extra soy milk a tablespoon at a time if too thick, or more powdered sugar if too runny, until smooth and pipe-able.

Step 11: Frost the cooled cake generously. Optionally, sprinkle with mini chocolate chips for extra texture and flavor. Serve and enjoy.

Tips & Variations

Use crunchy peanut butter in the frosting for added texture.

Substitute almond or oat milk if soy milk is not available.

For extra flavor, add a teaspoon of cinnamon or a pinch of cayenne to the batter.

If you prefer a lighter frosting, reduce the powdered sugar slightly and add a splash more soy milk.

FAQs

Can I make this cake gluten-free?

Yes, you can replace the all purpose flour with a gluten-free flour blend designed for baking. Make sure it contains xanthan gum or add it separately to help with texture.

Is this cake suitable for vegans?

Absolutely. This recipe uses plant-based ingredients, including soy milk and vegan butter, making it vegan-friendly.