Enjoy this vegan peanut butter cake that’s soft, fluffy and moist with a cup of tea for a dessert or snack. It’s a gluten-free sheet cake with a chocolate peanut butter frosting that’s incredibly easy to make, but definitely doesn’t compromise on any deliciousness!
Say hello to my favourite peanut butter cake. In general, peanut butter is one of my favourite ingredients to use in baking. It adds the most wonderful soft texture to baked treats such as cakes, cookies, brownies, etc. Granted, it also works wonders in savoury dishes, which means that peanut butter definitely deserves all of its hype!
Now, let’s discuss today’s recipe. Trust me, you want to give this one a go! Whenever I make it, there’s definitely the temptation to eat the whole thing myself :’).
What’s to love about this vegan peanut butter cake?
The short answer is, a lot of things. The long answer? Well, you won’t believe that this cake is not only vegan, but also gluten-free and made with a few simple ingredients. It’s perfectly sweetened, with a pleasant and distinctive undertone of nuttiness. The texture is on point, too: fluffy, moist, just everything you would look for in a cake.
I’ve been adding peanut butter to desserts for a long time now, whether that’s cookies, blondies, etc. But in my opinion, one of the best ways to use it is in a cake like this one. Peanut butter turns a very simple dessert into something more special – a treat that you’ll want to make again and again.
To go along with it, we’re making a peanut butter chocolate glaze. It’s as simple as mixing the ingredients together and adding it to the cake for a great finishing touch. I always like to make a little bit extra to eat by itself with a spoon!
Ingredients and substitutions for the best peanut butter cake
You will need:
- Ground flaxseeds. This is for making the flax egg.
- Soy flour. This flour variety works great for making sure the texture of your gluten-free treat isn’t grainy.
- Rice flour.
- Tapioca flour.
- Corn meal. Will add a fantastic yellow colour!
- Baking powder.
- Maple syrup. You can use agave nectar, but I would not recommend a liquid sweetener such as date syrup as it may be too heavy.
- Smooth peanut butter. I use a natural variety with no sugar added. Look for the runniest peanut butter you can find.
- Apple cider vinegar.
- Plant based milk. I typically use oat milk or unsweetened almond milk.
How to make a vegan peanut butter cake
It’s incredibly easy! Firstly, make the flax egg by combining the flaxseeds with water and setting aside for 5 minutes.
Preheat the oven to 180 degrees C (350 F) and line a 10-inch square baking tin with a sheet of parchment paper. Leave some hanging over the edges, as this will make it easier to remove the cake from the tin.
Next, combine the dry ingredients (soy flour, rice flour, tapioca flour, corn meal, and baking powder).
In a separate bowl, whisk together the maple syrup, peanut butter, apple cider vinegar and plant based milk. Continue whisking until the mixture is smooth and the ingredients are well-combined.
Now, add the wet ingredients to the dry and mix well using a spatula, before adding the flax egg and mixing again.
Transfer the batter to the tin and bake in the preheated oven for 22-25 minutes. Make sure not to over-bake it, as this will ruin the texture and dry out the cake. You’ll know that the cake is done when it is golden brown on top and slightly crispy around the edges. A toothpick will also come out dry from the centre, with maybe a few crumbs but no batter.
Peanut butter chocolate glaze ingredients
This glaze is so simple and versatile, too! You can make extra to keep in the fridge and use for other recipes. You will need:
- Dark chocolate. Ensure dairy-free. I typically go for chocolate that around 70% cocoa solids or above.
- Maple syrup. You can swap for any other liquid sweetener of your choice.
- Smooth peanut butter.
- The solid part of coconut milk from a can.
How to make a peanut butter chocolate glaze
It’s as easy as adding all the ingredients to a bowl and whisking them together until smooth.
When the cake is ready, wait for it to cool down fully (around 15 minutes), then add the glaze and leave to set in the fridge for around 20 minutes more. Now, you are ready to serve and enjoy!
Other gluten-free vegan desserts you might love
- Gluten-free apple cake
- Gluten-free cherry pie
- Millionaire shortbread
- Lemon poppyseed cake
- Chocolate banana bread
Let me know in the comments: what’s your favourite way to use peanut butter? If you give this vegan peanut butter cake recipe a go, be sure to tag me on Instagram (@earthofmariaa) so I can see your creations, and leave your feedback in the comments below together with a star rating!
Vegan Peanut Butter Cake Recipe (Gluten-free)
Equipment
- Conventional oven
- Square baking tin
- Parchment paper
- Mixing bowl x 2
Ingredients
For the cake
- 1 tbsp ground flaxseed
- 2/3 cup soy flour
- 2/3 cup rice flour
- 1/3 cup tapioca flour
- 1/3 cup corn meal
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 cup maple syrup
- 1/2 cup smooth peanut butter
- 2 tbsp apple cider vinegar
- 1 1/2 cup plant based milk
For the glaze
- 5 oz dark chocolate
- 1/4 cup maple syrup
- 1/4 cup smooth peanut butter
- 1 tbsp coconut milk from a tin
Instructions
Make the cake
- Make the flax egg by combining the flaxseeds with 2 tbsp water and setting aside for 5 minutes.
- Preheat the oven to 180 degrees C (350 F) and line a 10-inch square baking tin with a sheet of parchment paper. Leave some hanging over the edges, as this will make it easier to remove the cake from the tin.
- Combine the soy flour, rice flour, tapioca flour, corn meal, and baking powder.
- In a separate bowl, whisk together the maple syrup, peanut butter, apple cider vinegar and plant based milk. Continue whisking until the mixture is smooth and the ingredients are well-combined.
- Add the wet ingredients to the dry and mix well using a spatula, before adding the flax egg and mixing again.
- Transfer the batter to the tin and bake in the preheated oven for 22-25 minutes. Make sure not to over-bake it, as this will ruin the texture and dry out the cake. You'll know that the cake is done when it is golden brown on top and slightly crispy around the edges. A toothpick will also come out dry from the centre, with maybe a few crumbs but no batter.
Make the glaze
- Add the chocolate, maple syrup, peanut butter and coconut milk to a bowl and whisk until smooth.
Assemble the cake
- When the cake is ready, wait for it to cool down fully (around 15 minutes), then add the glaze and leave to set in the fridge for around 20 minutes more.
Nutrition
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