This cake features four layers of moist chocolate sponge, layered with a creamy peanut butter filling and wrapped in a silky chocolate ganache. It’s rich and fudgy, with all the flavors you know and love about a peanut butter cup.
Vegan Peanut Butter Chocolate Cake
This Peanut Butter Chocolate Cake has four layers of moist chocolate sponge with creamy peanut butter filling and a silky chocolate ganache. Perfect for anyone who loves rich, decadent desserts!
Peanut Butter Chocolate Cake
This cake features four layers of moist chocolate sponge, layered with a creamy peanut butter filling and wrapped in a silky chocolate ganache. It's rich and fudgy, with all the flavors you know and love about a peanut butter cup.
Ingredients
Chocolate Sponge:
- 2½ cups all-purpose flour
- 1½ cups light brown sugar
- 1 cup cocoa powder
- 2 tsp baking powder
- 1½ tsp baking soda
- 1 tsp salt
- 1 cup plant-based milk almond, soy, or oat
- ½ cup vegetable oil or melted coconut oil
- 1 cup dairy-free yogurt soy or coconut
- 1 tbsp apple cider vinegar
- 1 tsp vanilla extract
Peanut Butter Filling:
- 1½ cups creamy peanut butter
- ½ cup dairy-free butter softened
- 2 cups powdered sugar
- 2-4 tbsp plant-based milk
- 1 tsp vanilla extract
Chocolate Ganache:
- 1½ cups dark chocolate chips
- 1 cup coconut cream or the thick part from a can of full-fat coconut milk
Instructions
Prepare the Chocolate Sponge:
- Preheat your oven to 350°F (175°C).
- Grease and line four 8-inch round cake pans with parchment paper.
- In a large bowl, whisk together the flour, light brown sugar, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, mix the plant-based milk, vegetable oil, dairy-free yogurt, apple cider vinegar, and vanilla extract until smooth.
- Add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
- Divide the batter evenly among the prepared pans.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Prepare the Peanut Butter Filling:
- In a large bowl, beat the creamy peanut butter and dairy-free butter until smooth and creamy.
- Gradually add the powdered sugar, mixing until smooth.
- Add the vanilla extract and plant-based milk, one tablespoon at a time, until the filling reaches a spreadable consistency.
Prepare the Chocolate Ganache:
- In a heatproof bowl, combine the dark chocolate chips and coconut cream.
- Microwave in 30-second intervals, stirring after each, until the chocolate is melted and the mixture is smooth.
- Allow the ganache to cool slightly until it thickens to a spreadable consistency.
Assemble the Cake:
- Place one cake layer on a serving plate or cake stand.
- Spread a layer of peanut butter filling over the cake layer.
- Repeat with the second and third cake layers.
- Place the fourth cake layer on top.
- Use the remaining peanut butter filling as a crumb coat, spreading it thinly over the top and sides of the cake.
Frost the Cake:
- Spread the chocolate ganache evenly over the top and sides of the cake.
Serve:
- Allow the cake to set for a bit before slicing and serving.
- Enjoy this rich and indulgent Peanut Butter Chocolate Cake!
Notes
- Peanut Butter: Use creamy peanut butter for the best texture and flavor.
- Chocolate Ganache: Allow the ganache to cool slightly before spreading to prevent it from running off the cake.
- Serving: This cake is best enjoyed at room temperature for the ultimate creamy and fudgy texture.
- Storage: Store the cake in an airtight container in the refrigerator for up to 3 days.