This vegan peanut butter cake is loaded with peanut flavor. Perfect as a dessert or an afternoon treat with coffee, it’s moist, fluffy, and simple to make.
This recipe is for anyone who can’t get enough peanut butter. The cake itself has a bold peanut butter taste and the frosting doubles down on that flavor. If you love peanut butter on peanut butter, this one’s for you.
Beyond its flavor, this cake is quick and straightforward to prepare. Most ingredients are pantry staples, and it only takes about 10 minutes of active prep before it goes into the oven. While it bakes, your kitchen will fill with a wonderful aroma.
Enjoy a slice with morning coffee, or serve it warm with a scoop of vanilla ice cream in the evening.
Notes on Ingredients
See the recipe card below for exact ingredient amounts. Key ingredients include:
For the cake:
- Unsweetened non-dairy milk – almond milk works well, but any plant milk is fine.
- Sugar
- Pure vanilla extract
- Smooth natural peanut butter – smooth peanut butter gives the best texture; substitute another nut butter only if needed.
- Vegan butter, melted
- All-purpose flour
- Kosher salt
- Baking powder
- Baking soda
For the frosting:
- Unsalted vegan butter, softened
- Smooth peanut butter – use smooth to avoid lumps in the frosting.
- Vanilla extract
- Confectioners’ sugar – finer than granulated sugar, it blends into the frosting better.
- Kosher salt
- Peanuts for topping – optional, but a great finish for added crunch.
How to Make Peanut Butter Cake
Making this cake is straightforward and fast. Follow these steps:
Prepare. Preheat the oven to 350°F (175°C). Grease an 8×13-inch pan and line it with parchment paper.
Mix the wet ingredients. In a bowl, whisk together the non-dairy milk, melted vegan butter (cooled), peanut butter, sugar, and vanilla until mostly smooth.
Add the dry ingredients. Stir in the flour, salt, baking powder, and baking soda until just combined—don’t overmix.
Pour and bake. Transfer the batter to the prepared pan and smooth the top. Bake for 30–32 minutes, or until a toothpick inserted in the center comes out clean. If the cake browns too quickly, tent it with foil for the remaining bake time.
Cool. Let the cake cool in the pan for about 10 minutes, then transfer to a wire rack to cool at least another 15 minutes before frosting.
Make the frosting. Beat the softened vegan butter, peanut butter, vanilla, confectioners’ sugar, and salt until smooth. Spread the frosting over the cooled cake and top with peanuts if desired.
Serve. Slice and enjoy. Leftovers are excellent the next day.
Tips for Success
- Don’t overmix. Mix only until ingredients are combined to keep the cake tender and moist.
- Let melted butter cool. Allow melted vegan butter to cool before adding so it blends smoothly without affecting other ingredients.
- Watch browning. If the top browns too fast, cover the cake loosely with foil for the rest of the bake.
- Trust the toothpick. Pull the cake when a toothpick comes out clean; residual heat will finish the bake.
- Allow proper cooling. Cooling helps the cake set and prevents the frosting from melting.
How to Store Vegan Peanut Butter Cake
Store the cake in an airtight container on the counter for 2–3 days or in the refrigerator for up to one week. It stays moist and tasty when reheated briefly or served cold.
Can I Freeze This?
Yes. Wrap the cake well in plastic wrap and place it in an airtight container. It will keep in the freezer for 1–2 months. Thaw overnight in the fridge before serving for best texture.
Enjoy! If you make this cake, feel free to share a photo on social media and leave a review below.
Peanut Butter Cake
Ingredients
Cake
- 1 cup unsweetened non-dairy milk (I use almond milk)
- 1 cup sugar
- 1 1/2 teaspoons pure vanilla extract
- 3/4 cup smooth natural peanut butter
- 3/4 cup vegan butter, melted
- 2 cups all-purpose flour
- 1/4 teaspoon kosher salt
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
Peanut butter frosting
- 1 cup unsalted vegan butter, softened
- 1 cup smooth peanut butter
- 2 teaspoons vanilla extract
- 2 cups confectioners’ sugar
- 1/8 teaspoon kosher salt
- Peanuts for topping (optional)
Instructions
- Preheat the oven to 350°F. Grease an 8×13-inch baking dish and line with parchment paper.
- In a mixing bowl, whisk together the milk, sugar, vanilla, peanut butter, and melted butter until mostly smooth.
- Add the flour, baking powder, baking soda, and salt. Stir until just combined.
- Pour the batter into the prepared pan and spread into an even layer.
- Bake 30–32 minutes, or until a toothpick inserted in the center comes out clean. If browning too quickly, cover with foil for the remainder of the bake time.
- Cool for 10 minutes in the pan, then remove to a wire rack and cool at least 15 minutes.
- To make the frosting, beat all frosting ingredients until smooth. When the cake is cool, spread the frosting on top and add peanuts if desired.
Notes
- Mix until ingredients are incorporated but avoid overmixing.
- Allow melted vegan butter to cool before adding to the batter.
- Remove from the oven when a toothpick comes out clean, even if the center looks slightly wet.
- Let the cake cool before frosting so the frosting won’t melt.
, Carbohydrates: 87 g, Protein: 11 g, Fat: 49 g, Saturated Fat: 12 g, Sugar: 58 g