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A piece of vegan peanut butter cake on a gold plate
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5 from 1 vote

Vegan Peanut Butter Cake

This Vegan Peanut Butter Cake recipe is super simple and made with basic ingredients. The resulting cake is incredibly moist and full of peanut butter flavor.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Dessert
Cuisine: American
Diet: Vegan, Vegetarian
Servings: 16 Servings
Calories: 339kcal
Cost: $4


  • 8x8 Cake Pan
  • Mixing Bowl
  • Whisk
  • Measuring Cups and Spoons
  • Parchment Paper


  • 1 Cup Granulated Sugar
  • 1 Cup Unsweetened Plant Milk
  • ½ Cup Natural Creamy Peanut Butter
  • ¼ Cup Canola Oil
  • 1 tablespoon Vanilla Extract
  • 1 ½ teaspoon White Vinegar
  • 1 ½ Cups All Purpose Flour
  • 2 teaspoon Baking Powder
  • ¼ teaspoon Baking Soda
  • ¼ teaspoon Kosher Salt ⅛ teaspoon if using fine grain salt

Peanut Butter Frosting

  • 8 tablespoon Vegan Butter See note
  • 8 tablespoon Natural Peanut Butter
  • ¼ Cup Maple Syrup see note
  • 2 Cups Powdered Sugar, sifted
  • ½ teaspoon Vanilla Extract


To Make the Cake

  • Preheat oven to 350* F. Prepare a 8x8 square pan by coating it with coconut oil or baking spray and by inserting a parchment sling for easy removal. (See above photos).
  • In a large mixing bowl, combine sugar, plant milk, peanut butter, canola oil, vanilla and vinegar. Whisk really well to combine, making sure that the peanut butter is completely mixed into the other ingredients.
    1 Cup Granulated Sugar, 1 Cup Unsweetened Plant Milk, ½ Cup Natural Creamy Peanut Butter, ¼ Cup Canola Oil, 1 tablespoon Vanilla Extract, 1 ½ teaspoon White Vinegar
  • Place a fine mesh sifter on top of the bowl with the wet ingredients, making sure not to allow the sifter to dip into the wets.
  • Into the sifter add flour, baking powder, baking soda and salt. Sift into the wet ingredients. Whisk until just combined.
    1 ½ Cups All Purpose Flour, 2 teaspoon Baking Powder, ¼ teaspoon Baking Soda, ¼ teaspoon Kosher Salt
  • Pour batter into prepared baking pan and bake in a 350* oven for 25-27 minutes or until a toothpick inserted into the center of the cake comes out clean.
  • Cool completely before decorating.

To Make the Peanut Butter Frosting

  • In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a hand mixer, cream the vegan butter until no lumps remain.
    8 tablespoon Vegan Butter
  • Add the peanut butter and mix until combined, then slowly stream in the maple syrup.
    8 tablespoon Natural Peanut Butter, ¼ Cup Maple Syrup
  • Add the powdered sugar and mix on low until incorporated. Then, add the vanilla and mix on medium speed until light and fluffy, about two minutes.
    2 Cups Powdered Sugar, sifted, ½ teaspoon Vanilla Extract
  • Spread onto the cake and serve.


For the frosting: be sure to use a vegan butter that comes in stick form, like Earth Balance Buttery Sticks.
Don't have maple syrup? Use agave nectar.
To store, place the cake in an airtight container and store in the refrigerator for up to 4 days.


Serving: 1Slice | Calories: 339kcal | Carbohydrates: 45g | Protein: 5g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.04g | Sodium: 196mg | Potassium: 138mg | Fiber: 1g | Sugar: 34g | Vitamin A: 325IU | Vitamin C: 1mg | Calcium: 65mg | Iron: 1mg