This vegan chocolate cake is light, fluffy, moist and bursting with chocolate flavor. Topped with a smooth and creamy peanut butter frosting, this is the ultimate peanut butter and chocolate combo.
Vegan, grain-free, gluten-free, refined sugar-free and low carb, this healthy chocolate cake with peanut butter frosting is perfect to kick off the holiday season, or just about any occasion.
I don’t know about you, but I love a good moist and decadent chocolate cake.
And this is the perfect easy vegan chocolate cake to indulge in without the loaded sugar and butter in the traditional kind.
Plus, who doesn’t love the combination of chocolate and peanut butter?
This is one of those staple recipes that is perfect to make for anything.
It’s healthy, delicious, easy to make and simple enough to eat whenever.
You could also use this as a basic recipe for chocolate cupcakes and change up the frosting for whatever your tastebuds are craving.
Why do I Love This Vegan Chocolate Cake with Peanut Butter Frosting?
Well first of all, it’s peanut butter and chocolate… what’s not to love?!
Even better yet, it’s make with all healthy, wholesome ingredients.
It’s low carb, vegan, grain-free and refined sugar-free as well!
Feel free to use a keto-friendly sweetener to make it even lower carb and keto compliant.
This vegan chocolate cake is super easy to make and it’s such a simple and delicious treat, making it the perfect everyday snack to have on hand.
It’s the best for a little night cap to satisfy your sweet tooth!
It’s actually a pretty well-balanced snack choice since it has healthy fats and proteins from the peanut butter, antioxidants from the superfood cacao powder, and fiber from the almond flour.
That’s a perfectly satisfying snack if you ask me!
Ingredients Used for this easy Vegan Chocolate Cake
You only need a handful of ingredients for this easy vegan chocolate cake with a 3-ingredient peanut butter frosting.
For the Vegan Chocolate Cake layer:
- Flax egg (made with flaxseeds and water)
- Maple syrup
- Milk of your choice
- Almond flour
- Tapioca flour
- Cacao powder
- Coconut sugar
- Peanut butter (you can also use almond or cashew butter)
For the Peanut Butter Frosting Recipe:
- Peanut butter (unsweetened and unsalted)
- Coconut cream
- Maple syrup
Typically, peanut butter frosting is loaded with powder sugar but as you can see this frosting is only sweetened with some maple syrup.
It’s WAY healthier and tastes just as good, if not better!
How to Make Chocolate Cake with Peanut Butter Frosting
For the easy vegan chocolate cake:
First, prepare your flax egg and allow it to sit for a few minutes while it thickens.
A flax egg is simply made by combining ground flax seeds with filtered water. I’ve found the best formula to be:
1 Tablespoon of ground flax seeds + 2 Tablespoons of water= 1 flax egg
Once the flax egg has set, take all of the wet ingredients; flax egg, maple syrup, milk of your choice, and peanut butter. Thoroughly combine. I used a hand mixer.
Next, in a separate bowl, add all of the dry ingredients; almond flour, tapioca flour, cacao powder, coconut sugar, and baking soda.
Whisk together. Remember to sift dry ingredients to break up any clumps or remove unwanted debris.
Combine the wet ingredients with the dry; the texture should appear gooey and slightly runny.
Lastly, pour the batter into an 8×8 baking dish lined with parchment paper.
For the 3-Ingredients Peanut Butter Frosting:
Whip all three ingredients together in a big bowl.
Make sure not to over-whip otherwise the frosting will separate.
Quick Tip: make sure you allow the cake to cool completely, about 1 – 2 hours, before frosting. If you frost the cake while it’s still warm the frosting will melt. You could even make the cake a day ahead of time and frost it the next day to be sure that it has fully cooled.
Tips for a Light and Fluffy Cake
This vegan chocolate cake recipe is a perfectly light and fluffy texture with a decadent peanut butter frosting. While a dense, fudge-y cake can be delicious, it’s not really what we’re going for here with this recipe.
Some ways to prevent a dense cake:
Use fresh ingredients.
Let the oven fully come to temperature before putting the cake in the oven.
Use the correct measuring cups (use dry measuring cups for dry ingredients and wet measuring cups for wet ingredients).
Spoon flour into measuring cups and level off with a knife. Flours should not be packed into a measuring cup; this may cause you to add too much flour and throw off your recipe.
How to Store Vegan Chocolate Cake
Store this easy vegan chocolate cake in an airtight container in the fridge for up to 5 days.
However, I don’t recommend freezing this cake with the frosting on it, so if you wanted to make it in advance you could freeze the cake separately (tightly covered with plastic wrap).
When you are ready to enjoy whip up the 3 ingredient easy peanut butter frosting fresh and smudge it on top!
What’s your favorite chocolate cake? Leave a comment below!
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You May also love these Vegan Dessert Recipes:
Vegan Chocolate Cake
- 2 flax "egg" (2 tbsp ground flax seeds, 4 tbsp filtered water) *
- 1 tbsp apple cider vinegar
- 1/4 cup smooth peanut butter
- 1/4 cup maple syrup
- 1 cup dairy free milk
- 1 1/2 cup almond flour (packed)
- 1/2 cup tapioca flour (packed)
- 1/4 cup coconut sugar **
- 1 1/2 tsp baking soda
- 1/4 cup cacao powder ***
- 1/3 cup chocolate chips
- 1/4 tsp salt
Peanut Butter Frosting
- 1 cup smooth peanut butter (unsweetened)
- 1/2 cup maple syrup
- 1/4 cup canned coconut milk
- Preheat the oven to 350 F
- Stir ground flax seeds with filtered water and let it sit for at least 5 minutes to gel up.
- Whisk together the wet ingredients: peanut butter, dairy-free milk (I used my homemade cashew milk), apple cider vinegar, maple syrup, and flax "eggs".
- In a separate bowl, whisk together almond flour, tapioca flour, cacao powder, coconut sugar, salt, baking soda, and a pinch of sea salt. Gently stir the dry mixture into the wet ingredients.
- Spread the mixture into an 8 x8 cake pan lined with parchment paper. Bake 20 - 23 minutes.
Peanut Butter Frosting
- In a large bowl, add peanut butter, maple syrup, and the top layer, thick part of canned coconut milk (you can also use coconut cream)
- Whisk together (I used the low setting of a hand mixer). Make sure you don't over mix it which will make it separate.
Once the cake has cooled, frost generously with the peanut butter frosting. Then top with more chocolate chips if desired.
(You may have some leftover frosting. It is delicious to top off toasts, muffins, cookies, or just about anything). Sprinkle with toasted peanuts and chocolate chips (optional).
- * Substitution option: You can use regular room temperature eggs here. If you choose to use regular eggs, omit the apple cider vinegar.
- ** Use 1/3 cup (up to 1/2 cup) coconut sugar if you prefer sweeter cake.
- *** Substitution option: You can also use cocoa powder.
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Amount Per Serving: Calories: 217Total Fat: 14gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 21mgSodium: 269mgCarbohydrates: 19gFiber: 4gSugar: 6gProtein: 7g
The Nutrition Facts above are specific to the ingredients I chose to use for this recipe, which may vary.