Description
This vegan peanut butter cake is a moist, flavorful dessert featuring rich peanut butter flavor throughout the cake and its creamy peanut butter frosting. Made with simple ingredients like non-dairy milk, natural peanut butter, and vegan butter, this easy-to-make cake is perfect for peanut lovers and those seeking a delicious plant-based treat.
Ingredients
Cake
- 1 cup unsweetened non-dairy milk (almond milk recommended)
- 1 cup sugar
- 1 1/2 teaspoons pure vanilla extract
- 3/4 cup smooth natural peanut butter
- 3/4 cup vegan butter, melted
- 2 cups all-purpose flour
- 1/4 teaspoon kosher salt
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
Peanut Butter Frosting
- 1 cup unsalted vegan butter, softened
- 1 cup smooth peanut butter
- 2 teaspoons vanilla extract
- 2 cups confectioners’ sugar
- 1/8 teaspoon kosher salt
Topping (Optional)
- Peanuts for topping
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease an 8×13-inch baking dish and line it with parchment paper to prevent sticking and ensure easy removal.
- Combine Wet Ingredients: In a mixing bowl, whisk together unsweetened non-dairy milk, sugar, vanilla extract, smooth natural peanut butter, and melted vegan butter until the mixture is mostly smooth and incorporated.
- Add Dry Ingredients: Add the all-purpose flour, baking powder, baking soda, and kosher salt to the wet mixture. Stir gently until just combined, taking care not to overmix the batter.
- Pour Batter and Bake: Pour the batter into the prepared baking dish and spread it evenly with a spatula. Place the dish in the oven and bake for 30 to 32 minutes, or until a toothpick inserted in the center comes out clean. If the cake is browning too quickly, cover the pan loosely with aluminum foil during the last part of baking to prevent burning.
- Cool the Cake: Remove the cake from the oven and let it cool for 10 minutes in the pan. Then, carefully remove it from the pan and transfer to a wire rack to cool completely, at least another 15 minutes.
- Make the Frosting: Using an electric mixer or whisk, beat together the softened unsalted vegan butter, smooth peanut butter, vanilla extract, confectioners’ sugar, and kosher salt until smooth, creamy, and well combined.
- Frost and Decorate: Once the cake is completely cooled, spread the peanut butter frosting evenly over the top. Optionally, sprinkle peanuts on top for added texture and visual appeal.
Notes
- Ensure the cake is completely cooled before frosting to prevent melting.
- For extra moistness, substitute almond milk with another non-dairy milk like oat or soy milk.
- You can toast peanuts lightly before topping to enhance flavor.
- Store leftovers in an airtight container at room temperature for 2 days or refrigerate up to 5 days.
- This recipe is vegan and can be made gluten-free by substituting the flour with a gluten-free baking blend.
