Vegan Peanut Butter Cake

This Vegan Peanut Butter Cake is moist, fluffy, & topped with the best 5 ingredient peanut butter frosting. If you have been searching for a truly delicious eggless & dairy-free peanut butter cake bursting with a rich, nutty flavor, look no further than this recipe.

This peanut butter cake has been a highly requested recipe, and it finally made it into our snacking cake series! So far we've made a vegan vanilla cake, a banana cookie butter cake, and even a banana chocolate chip cake.

This old-fashioned peanut butter cake is bound to be a new classic. It's so moist, rich, and perfectly packed with peanut butter flavor. Let's just say, if you loved my vegan peanut butter cookies, this nutter butter cake is a must-make!

Cake & frosting ingredients:

Ingredient & substitution notes:

• Peanut butter: Must be creamy unsalted peanut butter to work in this recipe. I used Teddie All Natural creamy peanut butter.

• Pastry flour: Works best in this recipe because of its lower protein content which leads to a super tender peanut butter cake.
  • To substitute for all-purpose flour swap 2 Tablespoons of flour for 1 Tablespoon of cornstarch. This equals 1 ¼ cups+ 2 Tablespoons all-purpose flour and 1 Tablespoon cornstarch in the batter.

• Oil: I used olive oil and prefer it for this cake, but it can be swapped out for any neutral oil.

• Coconut cream: This is my *secret ingredient* to the fluffiest peanut butter frosting so don't skip it if you can. Coconut cream is the thick white part at the top of canned coconut milk and acts almost like a heavy cream in the frosting.
  • If you don't have it, you can omit it or substitute it for 2 Tablespoons of plant-based whipping cream.

How to make peanut butter snack cake

Make the peanut cake batter

First, add the oat milk and apple cider vinegar to the bowl to form the vegan buttermilk. Let sit for about 3 minutes to curdle.

Then, add in the sugar, creamy unsalted peanut butter, oil, and vanilla and whisk together until smooth.

Finally, add in the dry ingredients starting with the pastry flour and then piling the baking powder, baking soda, and salt on top. Whisk together into a thick, yet smooth, batter.

Bake the cake

Add the dairy-free peanut butter cake batter to a well-greased or parchment-lined 8 by 8 inch square pan. The batter is a bit thick, so you'll need to use a spatula to spread it out evenly in the cake pan.

Then, add to the oven to bake for about 32 minutes!

How to make vegan peanut butter frosting

First, whip the vegan butter. This helps get out any clumps and makes it fluffy.

Then, add in the peanut butter, coconut cream, and vanilla. Whip with the butter for another 2 minutes until creamy.

As a final step, gradually add in the powdered sugar and whip until fluffy. To truly get a truly creamy & fluffy peanut butter frosting, continue whipping for a few minutes after the powdered sugar is mixed in.

Once the vegan peanut cake has cooled, use a cake spatula to cover it with swoops of peanut butter frosting. Then, top with optional roasted peanuts, slice, & serve!

FAQ & Tips:

Can I make this peanut butter cake gluten-free?

I have never tried it, but it should work. You'll need to use a gluten-free 1:1 baking mix like this one from King Arthur.

Unfortunately, flour alternatives like coconut flour or almond flour will NOT work in this recipe as it's not a 1:1 substitution.

Can I bake this snacking cake in a different pan?

You can bake this cake in a circular 9-inch pan for similar results.

This recipe can also be doubled and baked in a 9 by 13-inch pan if you want to make more cake. Please keep in mind, baking time may vary slightly in a different pan so I recommend checking on your cake at the 25-minute mark.

How do I store vegan peanut butter cake?

If unfrosted, the cooled peanut cake can be wrapped in plastic wrap or tin foil and stored at room temperature for 24 hours.

If frosted, you can cover the cake and store it in the fridge for 2-3 days.

You can also slice it and store it in a closed container in the freezer for up to 1 month. Just defrost at room temperature for about 1 hour before enjoying!

I truly can't wait for you to try this moist & fluffy Vegan Peanut Butter Cake with fluffy peanut butter frosting! With its rich peanut butter flavor and moist, fluffy texture, it's sure to become a new favorite. Enjoy!

-TSG

More vegan cake recipes you will love:

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