Go Back
–+ servings
A piece of easy vegan chocolate cake with peanut butter frosting on top. There is bite in the middle that appears the chocolate cake is moist and fluffy. There are another batch in the back.
Print Recipe
4.75 stars (4 reviews)

Chocolate Cake with Peanut Butter Frosting {with Almond Flour}

This almond flour Chocolate Cake with Peanut Butter frosting is moist and fluffy, bursting with rich chocolate flavor and topped with a creamy peanut butter frosting
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Desserts
Cuisine: American
Diet: Vegan
Keyword: Chocolate Cake, healthy baking, peanut butter chocolate, peanut butter Frosting, vegan cake, vegan dessert, vegan recipes
Servings: 10 - 12
Calories: 217kcal
Author: Shuang Shuang Liang

Equipment

Ingredients

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

Instructions

  • Chocolate Cake
  • 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
  • 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).
  • Enjoy!

Notes

  1. * Substitution option: You can use regular room temperature eggs here. If you choose to use regular eggs, omit the apple cider vinegar.
  2. ** Use 1/3 cup (up to 1/2 cup) coconut sugar if you prefer sweeter cake.
  3. *** Substitution option: You can also use cocoa powder.

Nutrition

Serving: 1g | Calories: 217kcal | Carbohydrates: 19g | Protein: 7g | Fat: 14g | Saturated Fat: 1g | Polyunsaturated Fat: 11g | Cholesterol: 21mg | Sodium: 269mg | Fiber: 4g | Sugar: 6g