Vegan Peanut Butter Cake
This Vegan Peanut Butter Cake recipe is super simple and made with basic ingredients. It's light and fluffy and topped with the perfect vegan peanut butter frosting. This cake is jam packed with peanut butter flavor!
Servings: 16 Servings
Calories: 269kcal
Cost: $4
Equipment
- 1 Hand Mixer or Stand Mixer
- 1 8x8-inch Square Cake Pan
- 1 Large Mixing Bowl
- 1 Whisk
- Measuring Cups and Spoons
- Parchment Paper
Ingredients
- 1 ½ Cups All-Purpose Flour
- 2 teaspoon Baking Powder
- ¼ teaspoon Kosher Salt ⅛ teaspoon if using fine grain salt
- 1 Cup Brown Sugar, tightly packed
- 1 Cup Non-Dairy Milk
- ½ Cup Natural Creamy Peanut Butter see note!
- ¼ Cup Canola Oil
- 1 tablespoon Vanilla Extract
- 1 teaspoon White Vinegar
Peanut Butter Frosting
- 4 tablespoon Vegan Butter, room temperature See note
- ¼ Cup Natural Creamy Peanut Butter
- 2 tablespoon Maple Syrup see note
- 1 Cup Powdered Sugar, sifted
- 1 ½ teaspoon Non-Dairy Milk
- ¼ teaspoon Vanilla Extract
Instructions
To Make the Peanut Butter 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).
- Into a medium bowl, add the flour, baking powder and salt. Whisk to combine and set aside.1 ½ Cups All-Purpose Flour, 2 teaspoon Baking Powder, ¼ teaspoon Kosher Salt
- In a large mixing bowl, combine brown sugar, non-dairy milk, peanut butter, canola oil, vanilla and vinegar. Whisk well to combine, making sure that the peanut butter is completely mixed into the other ingredients.1 Cup Brown Sugar, tightly packed, 1 Cup Non-Dairy Milk, ½ Cup Natural Creamy Peanut Butter, ¼ Cup Canola Oil, 1 tablespoon Vanilla Extract, 1 teaspoon White Vinegar
- Pour batter into prepared 8x8-inch square baking pan and bake in a 350* oven for 34-37 minutes or until a toothpick inserted into the center of the cake comes out clean.
- Cool completely before frosting.
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.4 tablespoon Vegan Butter, room temperature
- Add the peanut butter and mix until combined, then slowly stream in the maple syrup.¼ Cup Natural Creamy Peanut Butter, 2 tablespoon Maple Syrup
- Add the powdered sugar and mix on low until incorporated. Then, add the non-dairy milk and vanilla and mix on medium speed until light and fluffy, about one minute.1 Cup Powdered Sugar, sifted, ¼ teaspoon Vanilla Extract, 1 ½ teaspoon Non-Dairy Milk
- Use the back of a spoon or a spatula to spread the frosting over the cake and serve!
Notes
Use a peanut butter that you need to stir for this recipe. My favorite brand is Teddie.
For the frosting: be sure to use a vegan butter that comes in stick form, like Earth Balance Soy-Free Buttery Sticks.
To store, place the cake in an airtight container and store in the refrigerator for up to 4 days.
Nutrition
Serving: 1Slice | Calories: 269kcal | Carbohydrates: 35g | Protein: 4g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 1g | Sodium: 176mg | Potassium: 128mg | Fiber: 1g | Sugar: 24g | Vitamin A: 60IU | Vitamin C: 1mg | Calcium: 73mg | Iron: 1mg