Vegan Peanut Butter Cake with Creamy Peanut Butter Frosting Recipe
This vegan Peanut Butter Cake is a rich, moist, and creamy dessert perfect for peanut butter lovers. Made with plant-based ingredients like soy milk and vegan butter, it features a thick peanut butter cake base topped with a luscious peanut butter frosting. This easy-to-make cake is baked to perfection and can be garnished with mini chocolate chips for an extra indulgent touch.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
Ingredients
Scale
Cake
- 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
Frosting
- 1 cup creamy peanut butter
- 3/4 cup vegan butter, slightly softened
- 3 cups powdered sugar
- 1 teaspoon pure vanilla extract
- 4–6 tablespoons soy milk
- Tiny pinch of salt (optional)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F and grease a 9 x 13 inch cake pan or a 10 x 15 inch jelly roll pan if making a sheet cake.
- Make Vegan Buttermilk: In a measuring cup, combine 1 cup soy milk and 1 tablespoon apple cider vinegar, stir lightly and let it sit to curdle into vegan buttermilk.
- Mix Dry Ingredients: In a medium bowl, whisk together 2 cups all purpose flour, 1 tablespoon baking powder, and 1/4 teaspoon salt. Set aside.
- Combine Wet Ingredients: Using a large bowl or stand mixer with a paddle attachment, beat 3/4 cup creamy peanut butter, 1 cup sugar, and 3/4 cup vegetable oil until well combined, scraping the bowl as needed.
- Incorporate Dry and Wet Ingredients: With the mixer on low, alternate adding the flour mixture and vegan buttermilk to the peanut butter mix in three parts, ending with buttermilk. The batter will be thick and not pourable.
- Transfer and Bake: Spread the batter evenly into the prepared pan. Bake for 28-32 minutes (15-18 minutes if using the sheet cake pan) until a toothpick inserted in the center comes out clean.
- Cool the Cake: Let the cake cool completely before frosting to prevent melting the frosting.
- Make Frosting: Beat 1 cup peanut butter and 3/4 cup vegan butter on medium speed until smooth and creamy. Add 3 cups powdered sugar, 4 tablespoons soy milk, 1 teaspoon vanilla extract, and optional salt. Start beating on low speed, then increase to high and beat for 2 minutes until fluffy. Adjust consistency with additional soy milk or powdered sugar as needed.
- Frost the Cake: Generously spread the peanut butter frosting over the cooled cake. Optionally, sprinkle mini chocolate chips over the top and serve.
Notes
- The vegan buttermilk is essential for the cake’s texture and rise.
- Make sure the cake is completely cooled before frosting to avoid melting.
- You can adjust the frosting consistency by adding soy milk or powdered sugar a little at a time.
- Mini chocolate chips add a nice decorative and flavor contrast but are optional.
- This cake keeps well refrigerated for up to 3-4 days and can be enjoyed slightly chilled or at room temperature.
Keywords: peanut butter cake, vegan peanut butter cake, plant-based cake, easy peanut butter dessert, vegan baking, peanut butter frosting, dairy-free cake
