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Peanut butter chocolate cake!
This peanut butter chocolate cake is super rich, chocolatey, fudgy and creamy even though it’s
Ingredients of my peanut butter chocolate cake
Since this peanut butter chocolate cake is gluten-free, I used only gluten-free flours, like rice flour (you can choose between white and brown rice flour). I also added organic peanut flour from Bio Planete because it’s high in protein (it contains 58% protein!) and adds a very nice flavor. The buttercream is, of course, also vegan. I used margarine, but you can use any vegan butter instead. And since this is a peanut butter cake, I also included smooth peanut butter which made the frosting even more delicious.
Great cake for Easter or a birthday
My peanut butter chocolate cake is:
- Vegan
- Gluten-free
- Chocolately
- Dairy-free
- Egg-free
- Rich
- Fudgy
- Plant-based
- Yummy
Make it today
Peanut butter chocolate cake
Peanut butter chocolate cake for Easter! This cake is vegan, gluten-free, refined sugar-free, egg-free, and dairy-free. It's incredibly rich, fudgy and delicious.
Ingredients
Dry ingredients:
- 1 1/2 cup rice flour white or brown (240 g)
- 1 cup coconut sugar (150 g)
- 3/4 cup cocoa powder unsweetened (70 g)
- 1/2 cup corn starch (70 g)
- 1/2 heaped cup peanut flour (80 g)
- 1 tbsp psyllium husk
- 2 tsp baking powder
- 1/4 tsp baking soda
Wet ingredients:
- 1 2/3 cup plant-based milk (400 ml)
- 5 tbsp coconut oil melted (70 g)
- 1/4 cup agave syrup or maple syrup (80 g)
Buttercream:
- 2/3 cup margarine or vegan butter (150 g)
- 2/3 cup smooth peanut butter (160 g)
- 1 cup erythritol (200 g) or white sugar (see recipe notes)
- 1 1/3 cup plant-based milk (320 g)
- 3 tbsp corn starch or potato starch
Instructions
- Put all dry ingredients into your food processor and blend for some seconds. Transfer the dry ingredients into a big bowl.
- Whisk the wet ingredients together in a bowl and pour them over the dry ingredients. Use a hand mixer or a whisk to mix everything together.
- Grease an 8-inch springform with some oil or line it with parchment paper. Pour the batter into the springform and bake it in the oven at 356 degrees F (180 degrees C) for about 40 minutes (check the center of the cake with a toothpick after 35 minutes to see if it's already cooked).
- Let the cake cool for at least 30 minutes. Then carefully cut cake layers with a big knife. Note: If you have three 8-inch molds, then split the batter into 3 parts and pour it into each mold. This way you won't need to cut cake layers for the frosting. The baking time will be less if you use three molds (about 25-30 minutes).
- While the cake is in the oven make the buttercream: Process the erythritol (you can use xylitol or white sugar instead) in a food processor or coffee grinder until it's a fine powder. Add milk and starch into a saucepan and bring to a boil. Stir constantly and let simmer for a few seconds (it will get thick). Let cool.
- Meanwhile, use a hand mixer to whip up the margarine (vegan butter) in a big bowl. Slowly add the powdered sugar, 1 tbsp at a time until nothing is left. You can increase the speed of the hand mixer after a while. Add the peanut butter and once the milk/starch mixture has cooled, add it also slowly to the buttercream while you keep whipping the buttercream for a few minutes.
- Put the frosting onto the cooled cake layers and assemble the cake. Put more frosting and on top and on the sides of the cake. Decorate it as per your liking. Put the cake in the fridge before you cut it.
- Enjoy your peanut butter chocolate cake!
Notes
If you use white sugar you will probably need less (for example 150 grams because regular sugar is sweeter than erythritol).
Great recipe Ela! I only made one layer in a 20 cm pan and it was really good. However It didn’t look like one of your layer, I don’t know why it was not as dark as yours!
Hi Eva, I am glad you liked it. Did you also add the cocoa powder? Maybe the color depends on the brand. 🙂
Hello Ela! I thought I did everything right, but I’ll go and check my recipe sheet later cause I’m not sure now xD But it was great even if I omitted it! Maybe because I used white rice flour also? Anyway, thank you again!
You are very welcome. 🙂
Hey Ella! I love your desserts I’ve made pretty much everyone! I haven’t made this cake yet and wanted to make my boyfriend his 21st cake. We aren’t really a fan of peanut butter, could I make the butter cream with almond butter instead and then do like a Black Forest cake? Or fill with whipped coconut cream and berries
Yes, both options sound great. You can definitely use almond butter instead of peanut butter. I haven’t tried to make the cake with whipped coconut cream and berries but it sounds like a nice idea. Enjoy! 🙂
THank you! I’ll let you know how it turns out! Was wondering if using mesquite powder instead of psyllium husk be a good substitute for a caramel taste?
Hi Georgie! You can add the mesquite powder in addition but please do not leave out the psyllium husk. 🙂
Hello Ela, thank you for your great recipes!! Do you think I can use Almond flour instead of Peanut flour?
Lots of love from Chile!
Hi Bianca, I think it should work just fine! 🙂
Hi Ela!
I don’t have rice flour on hand, what can I replace it with?
Thank you!
P.S. Love your recipes!
Hey! I made the recipe only with rice flour so I cannot tell you if any other flour will work. Buckwheat probably could work though. 🙂
How do I replace the psyllium?
You can try ground chia seeds. 🙂
How do i replace the husk ?
You could use 2 tbsp ground chia seeds or flax seeds. Hope this helps. 🙂
Wow Ela, this chocolate cake looks divine! Thank you for sharing the recipe! Dee xx
Thank you very much, Dee!! I am happy you like it 🙂
Peanut butter and chocolate is the best combo! Love the chocolate toppings on this cake too Ela!
Thank you, Jess! Yes choc and PB is the killer combo 😀
I like your recipes
Thank you very much 🙂