Why You’ll Love Peanut Nutter Butter Chocolate Cake Recipe
This cake is wonderfully soft and tender, with a bold chocolate flavor balanced by creamy peanut butter. It uses simple pantry-friendly ingredients and comes together without complicated steps. The applesauce helps keep the cake moist, while the peanut butter frosting adds a smooth, sweet, and salty finish that makes every bite irresistible. It is also a great option for anyone looking for a dairy-free dessert.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the cake:
oil or vegan butter, for pan
1/3 cup natural peanut butter
1 1/2 cup unsweetened non-dairy milk
2 teaspoon vanilla extract
1/2 cup unsweetened applesauce or cooked and cooled sweet potato puree
2 tablespoon apple cider vinegar
1/2 teaspoon instant espresso or coffee powder
2 cup all-purpose flour
1 cup cane or granulated sugar
3/4 cup unsweetened cocoa powder
2 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
For the frosting:
3/4 cup natural peanut butter
1/4 teaspoon salt
1 cup + 2 tablespoon powdered sugar
4–7 tablespoon unsweetened non-dairy milk
Directions
Preheat your oven to 350°F (176°C). Grease a cake pan with oil or vegan butter and set it aside.
In a large bowl, whisk together the peanut butter, non-dairy milk, vanilla extract, applesauce, apple cider vinegar, and espresso or coffee powder until smooth.
In a separate bowl, stir together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix.
Transfer the batter to the prepared cake pan and spread it evenly. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes. Then move it to a wire rack and allow it to cool completely before frosting.
To make the frosting, beat together the peanut butter, salt, powdered sugar, and non-dairy milk. Add the milk gradually until the frosting reaches your desired consistency. Spread it evenly over the cooled cake.
Servings and timing
This recipe makes 12 servings.
Prep time is about 15 minutes, bake time is 30 to 35 minutes, and cooling plus frosting takes about 10 to 15 minutes more. Total time is about 50 minutes.
Variations
For a stronger peanut butter flavor, stir a few chopped roasted peanuts into the batter or sprinkle them on top of the frosting.
To make it even more chocolatey, add a handful of dairy-free chocolate chips to the cake batter before baking.
You can swap the applesauce with cooked and cooled sweet potato puree for a slightly richer texture and a subtle depth of flavor.
For a layer-cake style dessert, divide the batter between two smaller pans and adjust the baking time as needed.
A pinch of cinnamon in the batter can add a warm note that pairs nicely with the chocolate and peanut butter.
Storage/Reheating
Store the frosted cake in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. If refrigerated, let it sit at room temperature for a little while before serving so the frosting softens.
You can also freeze the cake in slices or as a whole unfrosted cake for up to 2 months. Wrap it tightly before freezing and thaw it overnight in the refrigerator.
For reheating, warm individual unfrosted slices in the microwave for a few seconds. Frosted slices are best enjoyed at room temperature rather than heated.
FAQs
Can I use regular milk instead of non-dairy milk?
Yes, if you are not avoiding dairy, regular milk can be used in both the cake and frosting.
What does the espresso powder do in this recipe?
It helps deepen and enhance the chocolate flavor without making the cake taste like coffee.
Can I use sweetened peanut butter?
Natural peanut butter works best, but sweetened peanut butter can be used. Just keep in mind the cake and frosting may taste sweeter.
Can I replace the applesauce?
Yes, cooked and cooled sweet potato puree is a good substitute and works well in this recipe.
How do I know when the cake is done baking?
Insert a toothpick into the center of the cake. If it comes out clean or with a few moist crumbs, the cake is ready.
Can I make this cake gluten-free?
Yes, you can try using a good-quality 1-to-1 gluten-free flour blend designed for baking.
Why should I not overmix the batter?
Overmixing can make the cake dense instead of soft and tender, so mix just until the ingredients are combined.
Can I make the frosting thicker or thinner?
Yes, simply adjust the amount of non-dairy milk. Use less for a thicker frosting and more for a softer, spreadable texture.
Can I bake this recipe in cupcake form?
Yes, this batter should work well for cupcakes. Just reduce the baking time and check for doneness earlier.
Does this cake need to be refrigerated?
It can stay at room temperature for a short period, but refrigeration is best if you want it to last several days.
Conclusion
Peanut Nutter Butter Chocolate Cake is a delicious dessert for anyone who loves the classic combination of chocolate and peanut butter. With its moist texture, easy preparation, and creamy frosting, this cake is a dependable recipe for birthdays, gatherings, or everyday baking. Once you try it, it is sure to become a favorite in your dessert rotation.
Peanut Nutter Butter Chocolate Cake
A rich and moist vegan chocolate cake layered with creamy peanut butter frosting, perfect for dessert lovers seeking a dairy-free treat.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
Ingredients
- Oil or vegan butter (for pan)
- 1/3 cup natural peanut butter
- 1 1/2 cup unsweetened non-dairy milk
- 2 teaspoon vanilla extract
- 1/2 cup unsweetened applesauce (or cooked and cooled sweet potato puree)
- 2 tablespoon apple cider vinegar
- 1/2 tsp instant espresso or coffee powder
- 2 cup all-purpose flour
- 1 cup cane or granulated sugar
- 3/4 cup unsweetened cocoa powder
- 2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup natural peanut butter
- 1/4 teaspoon salt
- 1 cup + 2 tablespoon powdered sugar
- 4–7 tablespoon unsweetened non dairy milk
Instructions
- Preheat oven to 350°F (176°C). Grease a cake pan with oil or vegan butter and set aside.
- In a large bowl, whisk together peanut butter, non-dairy milk, vanilla extract, applesauce, apple cider vinegar, and espresso powder.
- In another bowl, mix flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- Add the wet mixture to the dry ingredients and stir until just combined.
- Pour the batter into the prepared pan and bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a rack to cool completely.
- For the frosting, beat peanut butter, salt, powdered sugar, and non-dairy milk until smooth, adding milk gradually to reach desired consistency. Spread evenly over the cooled cake.
Notes
- Use sweet potato puree as an alternative to applesauce for a slightly richer flavor.
- Adjust frosting thickness by adding more or less non-dairy milk.
- Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.
- Serve with fresh berries or a drizzle of melted chocolate for extra indulgence.
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 22 g
- Sodium: 280 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 0 mg
