Vegan Chocolate & Peanut Butter Cake

Up until a month ago I didn’t like the flavor of sweet peanut butter, such as in PB&J and Reese’s. It took me almost a decade to like peanut butter in general and another decade to like it sweetened. It’s definitely something to do with growing up in Israel. When I was a kid and teenager there was no peanut butter in my country. It arrived, I think, in the nineties. It’s weird though that most of Israelis didn’t like it because our national snack, Bamba, is made with peanut butter.

I fell in love with the combo of salted peanut butter and sweet recently when I made peanut butter cups for my boys. I still don’t like the store-bought ones because they are too sweet for me. I’m not ready for PB&J sandwich but am definitely open to try other sweet PB combinations.

Double chocolate cake with peanut butter

You can fill the cake with other creams or butters. You can also add chocolate chips to the cake batter. Instead of vanilla extract you can add whisky or Grand Marnier.
Prep Time15 minutes
Cook Time25 minutes
Course: Dessert, Family Life
Cuisine: American, Gluten-Free, Vegan
Keyword: Plant-Based, Vegan
Servings: 8 pieces
Author: Shelly
Cost: $4


  • 2 cups warm nut milk
  • 1 cup cocoa powder
  • 4 teaspoons vanilla extract
  • cups coconut sugar - or cane sugar
  • 1 ½ cups almond meal
  • 1 ½ cups all-purpose flour or gluten-free flour
  • 1 ½ teaspoons baking soda
  • 1 teaspoon salt
  • 1 cup coconut oil melted + extra for greasing the cake pan
  • 4 teaspoons apple cider vinegar - or distilled white vinegar

Peanut butter cake filling

  • ½ cup peanut butter
  • 2 tablespoons coconut oil - melted
  • 3 tablespoons maple
  • Pinch of salt

Chocolate ganache

  • 2- ounces dark chocolate
  • 2 tablespoons coconut oil


  • Preheat the oven to 350°F/180°C. Grease two 8.5 inch cake pans with coconut oil.
  • Whisk the nut milk, cocoa powder and vanilla extract in a medium bowl until smooth. Stir in sugar, almond meal, flour, baking soda, and salt until everything is well combined.
  • Add the coconut oil and cider vinegar and stir until the batter is smooth. You should have a pretty runny batter.
  • Divide the batter between the cake pans and bake for 15 -20 minutes or until a toothpick inserted into the center of the cakes comes out clean.
  • Make the peanut butter filling: put the peanut butter in a small bowl with the coconut oil, maple syrup and salt, and mix until smooth.
  • When the cakes are ready, let them cool completely on a wire rack for about 10-15 minutes.
  • Make the chocolate ganache: melt the dark chocolate in a double boiler. Add the coconut oil and stir until smooth.
  • Run a knife around the edge of the cakes and gently invert them onto a serving plate or cake stand. Pour the peanut butter mixture in the middle of the cake, using a knife or spatula, spread it evenly on the cake. Gently place the second cake over and pour the chocolate ganache onto the center of the cake and with a knife spread gently and let it drip to the sides.

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