This Vegan Peanut Butter Chocolate Chip Cake for Two is the epitome of a decadent, delicious and EASY cake! It is rich, moist and the entire cake, including glaze, is just 8 ingredients and is super easy to make with just 1 bowl and about 10 minutes prep time.
EASY VEGAN PEANUT BUTTER CAKE
Boy are you all in luck today. I am sharing a delicious Vegan Peanut Butter Chocolate Chip Cake for two today! I have created this recipe for Pottery Barn for the upcoming Valentine’s holiday.
Are you a fan of Valentine’s Day? I guess that would depend on whether you are single or not, as I didn’t care for it when I was single, obviously. It always made me feel bummed when everybody around me was getting roses and I wasn’t. Boo. Well, even if you are single, cheer up….because this cake is for anybody and everybody.
To see the last recipe I wrote for Pottery Barn, check out my Hearty Italian White Bean Basil Soup. That one was a huge success and has been so popular with you guys!
Would you just look at that?? I just want to swim in that peanut butter glaze. I have always found it rather odd when people call food “sexy”, but I think this is the first time ever that word comes to mind. I mean, this cake is sexy. Perfect for Valentine’s Day.
This vegan peanut butter cake is easy, takes just 10 minutes to prep, 1 bowl and is wonderfully rich and full of peanut butter flavor. The entire recipe, including the glaze, is just 8 ingredients. Not only that, but I also tested a gluten-free version for you.
This Vegan Gluten-free Peanut Butter Cake is honestly to-die-for! The oat flour and peanut butter combo makes it tender and slightly dense, with the most amazingly, moist bite. Topping it with the peanut butter glaze just sends it over the top. So, bake up this super easy, fast cake and snuggle on the couch with your significant other…..or, um, just yourself….
A huge thank you to Pottery Barn for sponsoring this post. Be sure to check out this featured post on their website blog!
I also created a Poblano Pepper Cream Sauce for the Pottery Barn post, but have since given it its own separate post, so that it is easier for readers to find. You can find the recipe here.
MORE VEGAN PEANUT BUTTER RECIPES
- Peanut Butter Chocolate Chip Pancakes
- Vegan Peanut Butter Sweet Potato Ice Cream
- Peanut Butter Chocolate Chip Cookies
- 4 Ingredient Peanut Butter Cookies
- Sweet and Spicy Peanut Butter Sauce
If you make this recipe, be sure to leave feedback below and share your pic on Instagram or Facebook and tag me @thevegan8 #thevegan8!
Vegan Peanut Butter Chocolate Chip Cake
Ingredients
- 6 tablespoons (48g) regular all-purpose flour (See NOTE below for gluten-free)
- 3 tablespoons (36g) coconut sugar
- 1/2 teaspoon baking powder
- 2 tablespoons (32g) creamy peanut butter (with no additives other than salt, see note below)
- 2 tablespoons (30g) unsweetened applesauce
- 3 tablespoons (45g) lite dairy-free milk (I used almond)
- 3/4 teaspoon vanilla extract
- 2-3 tablespoons (30-45g) mini dairy-free chocolate chips (regular size are too big and will sink)
Peanut Butter Glaze
- 1 tablespoon (16g) creamy peanut butter
- 1/2 tablespoon (9g) coconut sugar
- 1 tablespoon (15g) plant milk, add more if needed
- 1/4 teaspoon vanilla extract
NOTE
- My peanut butter already has added salt, so I didn't add any. Add a pinch if yours doesn't.
- I use this scale.
Instructions
- Preheat an oven to 350°F (177°C) and grease and flour a 4X2 inch round mini cake pan. Place a small piece of round parchment paper on the bottom for easy release. If you are making the oat flour version and grind your own oat flour, it is imperative to make sure you finely grind them for the right result and it's smooth. I just add GF_quick_ cooking oats to my food processor (because they grind smoother than regular) and process for 2 minutes until fine and then measure.
- To a small bowl, add the flour, sugar, baking powder and salt (if needed) and whisk well until mixed.
- To another small bowl, add the peanut butter (make sure to spoon out and level off with your finger), applesauce, milk and vanilla and whisk well until completely smooth. Pour the wet over the dry and stir gently until combined and smooth, being careful not to overmix.
- Pour the batter in the prepared pan and bake for 25 minutes or until a toothpick is clean from the center. The oat version will take 27-28 minutes, you want to make sure it's completely clean. The cake should be golden brown, well risen and pulled away from the edges. Don't worry about how poofy it is, it will settle back down as it cools. Let the cake cool 20 minutes in the pan before turning out. I flipped my cake over on it's bottom so the top was flat and smooth for the glaze. Let the cake cool an additional 15-20 minutes before glazing.
- For the glaze, just simply mix everything in a small cup until completely smooth. Spoon on top of the cake and smooth around with the back of the spoon and let drizzle down the sides. I then chopped up some dark chocolate pieces for garnish. I chose to do this over chocolate chips because it is a more elegant look. YUM.
Notes
- GLUTEN-FREE: To make this gluten-free, sub the regular flour for superfine oat flour in the same weight amount (48g) and add 1 tablespoon (8g) cornstarch to the dry ingredients. This version is more dense, but still delicious.
- Nutrition stats is based on being divided as 2 servings.
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Ooh, I’ve been looking forward to this recipe since you posted the pic on Instagram! I showed the picture to Mark and read him the caption; his eyes got really wide, ha ha! Pasta with peppers in a spicy cream sauce is right up his alley, while I could eat anything with pasta. 😉 YUM!
Haha! Thank you Meredith! Me too….I love, love pasta…it is a favorite food of mine and the fact that this meal is so easy, makes it even better. I secretly just want to eat dinner so I can get to dessert faster 😉
Oh heavens, that cake looks just dreamy Brandi! I love the red pottery and you know I LOVE that peanut butter sauce ♥ What a wonderful combination. I love smaller cakes like this to share for dessert. Somehow it makes you feel like you’re eating more cause it’s the whole thing, dumb huh?
Great job!
Thank you so much sweet Angela!! You are so funny! Hey, whatever way you want to look at it is totally cool…it is sooooo delicious…seriously, one of my favorite things I’ve ever made. The glaze really just sends it over the top!
Thank you so much Annie, you are so sweet! I’m glad you are loving the cake! I had a lot of fun “testing” the cake over and over, lol!! Seriously, kind of dangerous considering it takes 10 minutes to make it…
Made your delicious cake into mini cupcakes tonight… wow! They were amazing and I didn’t even bother with the frosting. I think your recipes are awesome but the constant pb links/advertisements are a bit much for my taste. Anyway, thank you!
Hi there! Yay, I’m so glad you loved the cake and made it already, that’s so awesome!! Thank you so much. So glad you love the recipes too! 🙂 This is only my 2nd ever Pottery Barn post, so it’s definitely not a constant thing I do, but they have asked me to write recipes for them featuring a few of their products. To be asked by them to write is a HUGE honor to me, so throwing in a couple of links is part of the deal. I truly own tons of their products and have for years, so it’s definitely only something that I use or would use, I would and will never promote or link to something on my blog that I don’t believe in. I turn down WAY more companies that approach me than ones I actually use or mention on my blog. Hope that makes sense, thanks again!
Poblanos are one of my faves for sauce! I have a creamy one I do with enchiladas and its so good! And roasted garlic, as I’ve told you, is one of my absolute favorite things! I grew up on it and literally would be happy with just that and bread as dinner…or maybe that spread on bread dipped in your sauce? MMMMMM! This sounds awesome! And no comment is necessary on the peanut butter and chocolate…I’ll just go ahead and shove my face right in the middle of that…
Oooooh now you are talking!! Garlic bread dipped in the sauce, OMG! I want that now!! LOL! Thanks so much Sophia!
Lol!! How good does that sound though?!! Seriously if I could have roasted garlic spread on bread and dipped in things I could love on it!
Wow, you’ve really outdone yourself this time! Both recipes look incredible but THAT CAKE… I need that in my belly! Pottery Barn obviously has great taste in bloggers because you highlight their products beautifully here. That blonde wood pedestal, especially, is to die for. Thanks for sharing two amazing recipes.
Jen, you are so incredibly sweet, thank you so much for your kind words! They mean so much to me! And um, yes, you need to make this cake! It’s so dang easy and fast to make and to die for! I’ve made it many times already, lol!
I wonder how many of your posts I read and go to the store after work just so I can make them that night for dinner, ha. I’m going to do that for this one. It looks too good not to make immediately!
Awww you’re so sweet Ashlee! Thank you! Please, please let me know if you make this, I WANT to hear about it!!
Awww Nancy, you are the best!! You are so sweet! So glad you love the photos and recipes! This tastes very rich, trust me, you or anybody wouldn’t know it’s vegan, it’s just delicious! Thank you so much friend for your kind words!
Yowza! That peanut butter chocolate chip cake looks amazing!
Aww thanks so much!!
Congratulations on being featured on Pottery Barn’s blog! That’s incredible. 🙂 I love that store!
Cashews are amazing, and this poblano cream sauce looks delicious. The cake, well, I’d be happy to eat it all by myself!
Thank you so much Linda, I really appreciate your kind words!
Oh gosh. This looks amazing! Just got a bag of cashews!!
Perfect for you then! Thank you Kirtley!
Wow two great recipes! Both look delish! The pasta sauce looks so cream and rich. I love that. As for the cake….dense and rich looking with that glaze/sauce. Wonderful!
Thank you so much Cindy! I really appreciate your kind words!
Haha! I understand completely!!
Oh, my gawd is right!!! Wow! Both of these recipes look and sound AMAZING! I’m in love with that red bowl, too! Can’t wait to try these 🙂
Thank you so much Mandy! The cake is one of the yummiest things I’ve made and so easy!
gorgeous as ever brandi. I love the pb cake, photography and the simple recipe!
Thank you so much Richa for your kind words!!
Brandi, once again, thank you so much for such an easy and great recipe of the peanut butter chocolate chip cake. It was divine and I could not share with anyone, it was THAT good 🙂 Followed the recipe exactly as you have it, except the mini dairy-free chocolate chips. I used cocoa nibs instead. THANK YOU!
I’m so happy you love the cake so much Lana!! I loved your gorgeous photo you shared on Instagram too! Thank you so much for making it and providing feedback, I truly appreciate it!
Aww thanks Melanie!
Thank you so much Vanessa! You are incredibly sweet!
That cake IS sexy, Brandi! Oh my word! I love that it is for just TWO people because sometimes you just don’t need an entire cake around the house (especially when there’s just two of you, lol!)! Oat Flour is one of my favorite “flours” to bake with so I’m looking forward to baking this cake!
And that pasta!?! Oh my word – it looks like it is packed with just so much flava!! I can’t wait to try it as well 🙂 Delicious and gorgeous my friend! And can I just say, all of your posts are absolutely stunning and this one is particularly amazing – you can see all the hard work you put into it. Your photos are staged absolutely beautifully 🙂 Thanks for all the awesome recipes! Adding both of these to the list to try!
Awww thank you so much Ceara for all your incredibly kind compliments!! They really mean so much to me! Xo
Both…I need both. I will eat that entire cake all for myself. I’ll call it dinner and we’ll call it good. HAHA.
Haha! You can have both my friend!!
Gluten free house guests just visited so I whipped up the PB Chocolate Cake last night for a dessert. It was incredibly fast and easy to make. Friends thought it was a bit reminiscent of a peanut butter cup. Next time, I will add a few more minutes to the baking time. Note that it tastes even better the next day so cooking it in advance won’t be a problem! Another great recipe Brandi!
Yay! I’m so happy to hear it was such a hit with your guests Peggy! Thank you so much for letting me know!! Thank you for making it!
I made your tasty dinner & your cake for 2! My hubby loved both & so did I! 2 amazing wonderful & well-flavourd recipes, dear Brandi! You rock! xxx
Whoop! Thank you so much Sophie!
Hi Brandi! Made this pasta a few weeks ago for my husband and I and absolutely loved the flavors and creaminess! I’ve made similar pasta dishes before, but never with the use of poblano peppers!! Mexican, yes, but never in italian food, and it was delicious! Even my husband (who is not vegan) loved it which is a first. Thanks for the great recipe…even used left over sauce to drizzle on some vegan nachos =) yum! Next is to try your PB cake!
Yay! I’m so happy to hear it was such a success with both you and your husband! Thank you so much for the feedback!!
My daughter loved this cold for lunch! I made with jalapenos because she can’t handle that much spice though;) That sauce is to die for. Thanks again!
I am so happy to hear this! Thank you so much for taking the time to leave such kind feedback, I really love hearing it!
Another successful lunch today! Threw in a little zucchini cut into matchsticks to give it some green color because didn’t have a green pepper. This recipe is a definite keeper.
Yay! I’m so happy to hear that Nina! Thank you so much for letting me know!!
Hi, I’m currently in my transition to being vegan. (I was once vegetarian for 2.5 years.) Your site and your recipes are incredibly helpful. Looking at recipes, whether or not I use them, gives me a good idea of how to construct meals. Anyway, :), I was wondering if cashews could be substituted or what would cover up their taste wherever they’re included. Thanks!
Thank you so much!! What I always do in my recipes to balance out or hide the cashew flavor is always with an acidic ingredient like lemon juice or apple cider vinegar. I actually am not crazy about the cashew flavor, so I mask them with those and I don’t detect the flavor then. Like in my alfredo sauces, I can’t taste cashews, I just taste creaminess!
Hi Malina, I just transferred to a new recipe plugin and apparently it doesn’t allow both recipes to show up in the printouts, so only the cake is there. But, I have manually added the poblano cream sauce recipe right above it now. Hope that helps! Let me know if you try it!
I just made this cake. I did 1 1/2 the recipe due to the size pan I have. I used white whole wheat flour, and regular (not coconut) organic vegan sugar. I thought the batter looked a bit runny so I added a little more flour (unmeasured). It came out great! It tastes awesome and in my world there’s nothing better than chocolate and peanut butter. Yum. This is a keeper!
Yay! So happy to hear you enjoyed it Debbie! Thank you so much for the feedback!
I just made this chocolate chip peanut butter cake for the umpteenth time! I didn’t have creamy peanut butter but the nut version works almost as well. This remains one of the best recipes for folks in your life who love peanut butter cups. I don’t even bother with the glaze…not needed. And, a small slice of this delicious cake solves any sweet cravings you might have.
I might add I didn’t make it for two – I multiplied the recipe by 8 and it came out great. This recipe freezes very well, if there is some left after super bowl tomorrow! LOL.
Thanks Brandi for these amazing recipes!
Now, that makes me so happy to hear Peggy! So glad you love it so much! I think it’s time I made it again, too! Thank you very much for the review!
Hi Brandi, I am thinking of making this and the no-bake chocolate mint tart for Easter. I’m serving 10 or more…can these be tripled or quadrupled, do you think, and be successful? What’s your opinion on this? Thanks for all your hard work and expertise, I’m a regular reader, huge fan, and my family LOVES your recipes!
Hi Gina! So sorry to just see this! Yes, you should be able to triple the cake. I have never done this personally, but if you triple it, you could use I believe an 8 inch round cake pan. I wouldn’t do a 9 inch as it might be too short. Although, not sure if that would be enough for 10 or more people, so you may need to quadruple the cake and then I would suggest an 8 inch square pan. These are just guesses without having tested it. Just make sure to check for a clean toothpick in the center no matter which you choose. But I’m guessing the cooking time should be about the same. Just look for no wet batter, but don’t get confused from the chocolate chips, just the batter, haha. The chocolate mint tart you could also triple or quadruple as well, but it will take much longer to chill/firm, so I’d make it today and chill overnight if possible. OR, if you want something tested already, make my Chocolate Sweet Potato Tart and you could always add some mint to it, to taste. That would be delicious. That tart has had all rave reviews from readers.
Here is the link: https://staging.thevegan8.com/2018/02/12/vegan-chocolate-sweet-potato-tart/
I also just posted a Lemon Cake yesterday that would be great for Easter and has been getting rave reviews already!
And definitely weigh your ingredients for best results.