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!

Vegan peanut butter cake recipe gluten free

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!

Peanut butter cake with chocolate glaze gluten-free

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 :’).

Closeup of vegan peanut butter cake

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.

Vegan peanut butter cake recipe gluten-free

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.

Slice of vegan peanut butter cake

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!

Vegan peanut butter cake recipe gluten-free

Ingredients and substitutions for the best peanut butter cake

You will need:

Ingredients for vegan peanut butter cake
  • 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.
Vegan peanut butter cake with chocolate frosting

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.

Peanut butter cake batter

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.

Closeup of a vegan cake with chocolate glaze

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:

Chocolate glaze in a mixing bowl
  • 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.
Vegan peanut butter cake recipe gluten-free

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!

Peanut butter cake with a vegan chocolate glaze

Other gluten-free vegan desserts you might love

Vegan peanut butter cake recipe gluten-free

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

Get the Recipe: Vegan Peanut Butter Cake Recipe (Gluten-free)

This vegan peanut butter cake recipe is the perfect sweet treat to enjoy as a snack or as a dessert! It's fluffy, moist and incredibly easy to make. Gluten-free and oil-free.

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

Equipment

  • Conventional oven
  • Square baking tin
  • Parchment paper
  • Mixing bowl x 2

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.
Calories: 232kcal, Carbohydrates: 31g, Protein: 6g, Fat: 10g, Saturated Fat: 3g, Cholesterol: 1mg, Sodium: 179mg, Potassium: 380mg, Fiber: 3g, Sugar: 13g, Vitamin A: 9IU, Calcium: 94mg, Iron: 2mg
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Vegan peanut butter cake gluten-free