An easy, vegan peanut butter cake with decadent chocolate peanut butter glaze on top is a show-stopping dessert. This is the ultimate, moist peanut butter cake! (blender cake, ready in 25 minutes, soy-free and gluten-free options)

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 24 minutes
  • Total time: 34 minutes
  • Yield: 8
  • Category: Dessert
  • Cuisine: Cake, Vegan

Ingredients

Cake:

  • 1 1/2 cup non dairy milk
  • 3/4 cup sugar (or other vegan sugar of your choice, like coconut sugar. Use 2 tbsp more for sweeter cake.)
  • 2 tbsp maple syrup
  • 1.5 tsp vanilla extract
  • 1/2 cup heaped smooth peanut butter (You can also use almond or cashew butter.)
  • 1 tbsp oil (, optional)
  • 2 cups flour ((all purpose) see note for gluten-free)
  • ¼ tsp salt
  • 2 tsp baking powder
  • ¼ tsp baking soda

Glaze:

  • 1/2 cup vegan chocolate chips
  • 1/4 cup dark chocolate
  • 2 tsp coconut oil (preferably refined (optional))
  • 1/4 cup non dairy milk
  • 2 tbsp smooth peanut butter (or almond butter)
  • 1 tbsp sugar (optional - for sweeter glaze)

Method

Make the peanut butter cake.

  1. Preheat the oven to 350° F (180º C). Line or grease a brownie pan. 8x8 or 9x9 inch
  2. In a blender, add non dairy milk, sugar, maple, vanilla, peanut butter, and oil and blend until the sugar and peanut butter are mixed in. (Or use warmed non dairy milk and mix everything in a bowl)
  3. Add the flour, baking powder, baking soda, and salt and pulse for 2 to 3 seconds. Pulse twice to combine well into a smooth batter. Alternatively, combine the flours, baking powder, baking soda and salt in a bowl and pour the blended peanut butter-milk mixture into the bowl. Mix to make a smooth batter.
  4. Pour the batter in the prepared pan. Even out the top with a spatula.
  5. Bake for 21 to 24 minutes, or until a toothpick from the center comes out clean. Cool for 10 minutes, then remove from the pan and cool on the wire rack for 15 minutes. Meanwhile, make the glaze.

Make the chocolate peanut butter glaze.

  1. Combine the peanut butter, non dairy milk, and coconut oil and sugar if using, in a saucepan over medium low heat. Stir frequently until you have a smooth mixture. Switch off heat
  2. Add the chocolate to the warm mixture, and mix to combine until smooth. It will take a minute to mix in.
  3. Pour the glaze over the cake and spread using a spatula. Garnish with shaved chocolate or cocoa powder or coconut. Cool for 15 minutes, then slice and serve.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.