Vegan peanut butter cake - this delicious peanut butter sheet cake with chocolate chips and roasted peanuts is the perfect snacking cake.
It is easy to make, moist, fluffy and very more-ish!
This vegan peanut butter cake is a lovely, simple traybake cake that is great to snack on, but would also be indulgent enough to serve at a party or birthday.
It consists of a melt-in-the-mouth tender vegan peanut sponge cake which is generously topped with chopped chocolate and roasted peanuts. The crunch from the peanuts provides a great textural contrast to the soft cake.
It is moist, delicious, extremely satisfying and really easy to make too, and is the kind of cake that is bound to please everyone!
I veganised and adapted the recipe from One Tin Bakes Easy by the genius Edd Kimber.
What Do I Need To Make Vegan Peanut Butter Cake?:
Peanut butter: A smooth, creamy peanut butter is best, rather than the natural kind. I use Whole Earth smooth.
Oil: Use a neutral flavoured oil such as sunflower or a mild olive oil. I wouldn't use coconut oil here unless you have no other option.
Milk: You can use any kind you like but it should ideally be unsweetened and soy milk is best as it has the highest protein content.
Sugar: I use light brown soft sugar as it adds extra moisture and flavour. Caster, granulated or coconut sugar will also work.
Vinegar: This reacts with the raising agents to make the cake rise.
Vanilla: Extract is better than essence and you can also use vanilla bean paste.
Plain flour: Just regular plain (all-purpose) flour. I don't recommend swapping it for wholemeal, it will make the cake too dense.
Baking powder and soda: A mix of the two provides the best rise and light, soft texture.
Dark chocolate: You can use either chopped dark or milk chocolate or chocolate chips.
Roasted peanuts: I like to use salted roasted peanuts as the salt goes well with the dark chocolate.
How To Make Vegan Peanut Butter Cake:
(Full measurements and instructions can be found in the recipe card at the bottom of the page)
Whisk together the peanut butter and oil until smooth.
Whisk in the sugar until fully combined.
Whisk in the milk, vanilla, vinegar and salt. Sift together the plain flour, baking powder and bicarbonate of soda.
Add the dry ingredients to the wet and stir with a balloon whisk until no dry lumps remain.
Pour the batter into a greased and lined 23 x 33 cm tin and spread it level. Scatter the chopped chocolate and peanuts over the top.
Bake for 20-25 minutes until firm to the touch.
All of my recipes are developed using grams, and as with all of my baking recipes I really do recommend using the metric measurements with a digital scale rather than the cup coversions. Cups are a wildly inaccurate measuring system and you will get far better, more consistent results using a scale, not to mention that it is also easier and less messy than cups!
Make sure that you don't over-beat the batter as that can make the cake tough. Just mix it until no dry lumps remain. I recommend stirring it by hand with a balloon whisk.
Because it is important not to over-beat the batter, you need to make sure that your wet ingredients and your dry ingredients are extremely well mixed in their separate bowls before you combine the two together.
This cake can be baked in two 20cm (8in) round cake tins instead of the sheet pan. It would be great filled and topped with peanut butter buttercream instead of the chocolate and peanuts.
The cake will keep for up to 4 days in an airtight container at room temperature.
Can I Freeze It?:
Yes this vegan peanut butter cake freezes well, either whole or in slices.
Make sure it is completely cold before freezing, wrap it well to prevent freezer burn and freeze for up to three months. Allow to defrost at room temperature to serve.
More Vegan Sheet Cakes:
- Vegan chocolate hazelnut cake
- Vegan jam and coconut sponge
- Vegan pumpkin spice latte cake
- Easy ginger cake
- Vegan chocolate sheet cake
- Raspberry, chocolate and almond sheet cake
- Vegan coffee and walnut cake
- Vegan cherry almond cake
If you tried this recipe let me know how it went! Rate it, leave a comment or tag @domestic_gothess on Instagram and hashtag it #domesticgothess
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Vegan Peanut Butter Cake
- 100 g (3 ½ oz) dark chocolate or chocolate chips
- 60 g (2 oz) roasted peanuts
- 150 g (⅔ cup) smooth creamy peanut butter
- 80 ml (⅓ cup) neutral oil (such as sunflower)
- 220 g (1 ¼ cups) light brown soft sugar
- 240 ml (1 cup) unsweetened non-dairy milk (I use soy)
- 2 teaspoons vanilla extract
- 1 teaspoon vinegar
- ¼ teaspoon salt
- 280 g (2 ¼ cups) plain (all-purpose) flour
- 1 teaspoon baking powder
- 1 teaspoon bicarbonate of soda (baking soda)
- Preheat the oven to 180°C/160°C fan/350°F/gas mark 4. Grease a 23 x 33cm/9 x 13 in rectangular cake tin and line with baking parchment, leaving some overhanging so that you can easily lift the cake out of the tin.
- Roughly chop the chocolate (unless you are using chocolate chips) and the peanuts. Set aside.
- Whisk together the peanut butter and oil until smooth. Whisk in the sugar until fully combined. Whisk in the milk, vanilla, vinegar and salt.
- Sift together the plain flour, baking powder and bicarbonate of soda.
- Add the dry ingredients to the wet and stir with a balloon whisk until no dry lumps remain.
- Pour the batter into the prepared tin and spread it level. Scatter the chopped chocolate and peanuts over the top.
- Bake for 20-25 minutes until firm to the touch and a skewer inserted into the centre comes out clean.
- Leave the cake to cool in the tin for 20 minutes then carefully use the overhanging parchment to lift it out onto a wire rack (don't try and remove the parchment, the cake is very delicate).
- See post above for tips, details and step-by-step photos.
- All of my recipes are developed using grams, and as with all of my baking recipes I really do recommend using the metric measurements with a digital scale rather than the cup coversions. Cups are a wildly inaccurate measuring system and you will get far better, more consistent results using a scale, not to mention that it is also easier and less messy than cups!