Vegan Peanut Butter Cake with Chocolate Peanut Butter Glaze
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A moist vegan peanut butter cake topped with a decadent chocolate peanut butter glaze. Ready in 25 minutes and made in a blender, it's a show-stopping dessert that's vegan, soy-free, and gluten-free adaptable.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 1/2 cup non dairy milk
- 3/4 cup sugar (or other vegan sugar of your choice, like coconut sugar. Use 2 tbsp more for sweeter cake.)
- 2 tbsp maple syrup
- 1.5 tsp vanilla extract
- 1/2 cup heaped smooth peanut butter (You can also use almond or cashew butter.)
- 1 tbsp oil (, optional )
- 2 cups flour ((all purpose) see note for gluten-free )
- ¼ tsp salt
- 2 tsp baking powder
- ¼ tsp baking soda
- 1/2 cup vegan chocolate chips
- 1/4 cup dark chocolate
- 2 tsp coconut oil (preferably refined (optional))
- 1/4 cup non dairy milk
- 2 tbsp smooth peanut butter (or almond butter)
- 1 tbsp sugar (optional - for sweeter glaze)
At a glance
PER SERVING · TIME 34M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 24m
- Sodium
- 185mg
- Total sugar
- 32g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 343mg
- Calcium
- 109mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 185MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.