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5 from 1 vote

Peanut Butter Chocolate cake, Vegan

Chocolate and Peanut Butter amazing combination. Heavenly moist, creamy, filled with delicious peanut butter cream and topped with a layer of dark chocolate! Its any chocolate lover’s dream cake. Its any chocolate lover’s dream cake.
Course Breakfast, Dessert
Cuisine American
Keyword Birthday, cake, Chickpeasrecipesvegan, chocolate, delicious, moist, peanutbutter
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 12
Calories 225kcal


For the cake

  • 2 cups all-purpose flour
  • 2/4 cup coconut sugar or brown one
  • 2/3 cup cocoa powder
  • 2 tsp baking powder
  • 2 tsp baking soda
  • 2 tsp vanilla powder
  • 3 tsp black chocolate flakes
  • 1 tsp sea salt
  • 2/4 vegetable oil
  • 1.5 cup almond milk unsweetened
  • 1/2 cup water
  • 1/2 orange juice
  • 2 tsp apple cider vinegar

For the Ganache

  • 1/4 cup powdered sugar
  • 1 cup almond milk
  • 1 tbsp vanilla
  • 180 grams black chocolate pieces
  • 2/4 peanut butter soft


For the cake

  • Preheat the oven into 180 degrees.
  • Put together the dry ingredients (flour, cocoa, baking powder, soda, vanilla powder, sugar and salt) in a large bowl. Whisk to mix and aerate the ingredients. Put aside and prepare the wet ingredients. Add the wet ingredients (water, orange juice, chocolate, oil, almond milk and vinegar) in a bowl and mix well.
  • Add the wet ingredients into the dry ones. Mix well until it's creamy. Please note that for the vegan cakes it's important to mix very fast in order to develop gluten.
  • Put parchment paper in a pan, spread oil and sprinkle some flour. Add the cake mixture immediately, tap it on the counter to release the air bubbles and put in the oven on the middle rack.
  • Bake for 30-45 minutes, test with a clean knife and if it's ready, remove from the oven. (If the knife comes out clean your cake it's ready).
  • Let it cool for 5 minutes and then run a thin knife around the cake to release the cake. Place a big plate over it and turn upside down. Remove the paper, flip again and let it cool completely. When it's ready to wrap it very well with a clean film to keep it moist and place it in the fridge for 30 minutes.

For the Ganache

  • Cut the chocolate into small pieces and put it in a bowl. Put the almond milk with the sugar and the peanut butter in a pan and heat over medium heat. Pour over the chocolate pieces and let it rest for 5 minutes covered. Then add the vanilla and mix well. Let it cool. Keep the half portion out of the fridge and the other half in the fridge to get thick.

For the Assembly

  • Remove the cake from the fridge and cut it horizontally into two pieces. Put the bottom layer on a serving stand or plate and place the thick layer of the Ganache. Place the second cake layer on the top and add the layer of the less dense ganache, make sure you cover the sides with a small knife if you wish.
  • Refrigerate for half hour. Decorate as you wish.


  • Before you put the cream on bottom cake, sprinkle with a little water, so the cream spread easier.
  • Before you put the cream on the top cake, put the cake on a rack and the rack on a baking tray, so you will not spread the ganache all over the place.
  • The Ganache from the fridge will be less "runny". For the top ganache layer, do not place it on the fridge. Also, you are free to reheat it a little bit. 
  • Add the WET ingredients into the DRY ones. Mix well until it's creamy. Please note that for the vegan cakes it's important to mix very fast in order to develop gluten.



Calories: 225kcal | Carbohydrates: 36g | Protein: 4g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 1mg | Sodium: 489mg | Potassium: 276mg | Fiber: 4g | Sugar: 13g | Vitamin A: 15IU | Vitamin C: 1.2mg | Calcium: 117mg | Iron: 2.7mg