Vegan Peanut Butter Chocolate Layer Cake

Eric told me that his favorite cake I had ever made was a Vegan Chocolate Peanut Butter Layer Cake I made for his birthday a few years back. So I decided to make one again this year! Chocolate peanut butter is after all one of the best combinations ever!

So I made my chocolate cake layers for the base, using just the right amount of cocoa powder to make it rich, chocolaty and delicious. I use whole wheat pastry flour for this, but if you prefer regular all purpose flour, or even a gluten free flour (such as Bob’s Red Mill all purpose baking flour, which I’ve found works well) to make a gluten free version, you can use those if you prefer.

I made a peanut butter buttercream
frosting for the filling, because he said he wanted a rich peanut butter filling, and I frosted the outside with chocolate peanut butter buttercream. Lastly I topped it off with vegan peanut butter cups.

It was so heavenly! Layers of rich dark chocolate cake with plenty of rich peanut butter and chocolate buttercream! Eric loved it as well which was the most important thing! If you are a chocolate and peanut butter lover too, definitely check out this Vegan Chocolate Peanut Butter Layer Cake recipe!

Vegan Peanut Butter Chocolate Layer Cake

Makes one 2 layer 6 inch cake

Ingredients:

Cake:

• 1 1/2 cups all purpose flour
• 3/4 cup plus 2 Tbsp granulated sugar
• 3/4 tsp baking powder (1/2 tsp plus 1/4 tsp)
• 1/2 tsp sea salt
• 2 flax eggs (2 Tbsp golden ground flax seed mixed with 1/4 cup plus 2 Tbsp filtered water, allowed to sit 15 minutes)
• 1/4 cup plus 2 Tbsp avocado oil or other neutral oil
• 1/2 cup plant based milk (I used Oatly but you can use what you prefer)
• 1 1/2 tsp pure vanilla extract
• 1/4 cup cacao powder

Frosting:

• 1 1/2 cups vegan butter, I used Earth Balance (at room temperature)
• 1/4 cup smooth peanut butter
• 3-4 Tbsp plant based milk (I used Oatly, but you can use what you prefer), add 3 then if needed add another if frosting comes out too stiff
• 1 tsp pure vanilla extract
• 3 1/2 cups powdered sugar
• 1/4 cup cacao powder

For Topping:

• Vegan peanut butter cups

Instructions:

1. Preheat oven to 350F degrees, and line 2 6 inch round cake pans with parchment on the bottom and oil the sides.
2. In a large bowl, combine the flour, sugar, baking powder and sea salt and whisk to blend.
3. Add the flax eggs, avocado oil, oat milk and vanilla and cacao powder and beat with an electric mixer for about a minute (or 3 minutes if doing it by hand with a whisk).
4. Pour the cake batter into the prepared pans, dividing evenly between them.
5. Place the cakes in the oven and bake for about 30 minutes until the cakes are done in the center (you are able to insert a toothpick into the center and it comes out almost clean with a few moist crumbs).
6. Remove from the oven and let cool 20 minutes, then remove the cakes from the pans by cutting around the sides, placing a plate on top then inverting it and tapping on it.  Allow them then to cool completely once they are out of the pans.
7. To make the frosting, beat the butter with the milk, vanilla and peanut butter until fluffy.
8. Add the powdered sugar 1 cup at a time, and beat until completely mixed and light and fluffy (if the frosting is too stiff add that other Tbsp of milk). Remove 3/4 cup of the frosting.
9. Beat the cacao powder into the remaining frosting.
10. When ready to frost, Place one cake layer on a plate, spread the peanut butter frosting about 1/2 inch thick layer of the frosting over it.
11. Place the next cake layer on top.
12. Spread the chocolate frosting on the top and down the sides of the cake evenly, then place the rest of the frosting in a pastry bag and use it to decorate the top.  This frosting recipe makes enough that you should be able to do some generous piping decorations on top, because I like a lot of frosting! Top with peanut butter cups.
13. Serve the cake and enjoy!