Super moist vegan chocolate peanut butter cake made with layers of tender and rich chocolate cake between irresistible peanut butter buttercream frosting and decadent chocolate buttercream frosting. No one will know this cake is vegan nor dairy free!
Vegan Peanut Butter Buttercream
Vegan Chocolate Buttercream:
To make this vegan chocolate cake gluten free: use gluten free 1:1 baking flour. Please ensure that the mixture contains xanthan gum.
To make powdered coconut sugar: you can use powdered sugar here or you can keep the cake entirely refined sugar free, and pulse the coconut sugar in a food processor. Pulse it for about 5 minutes to create a Paleo powdered sugar.
To make a three-layered 6″ cake: bake the cakes for 25-27 minutes, but check with a toothpick towards the end of the baking time.
To make a two-layered 9″ cake: bake the cakes for 32-37 minutes, but check with a toothpick towards the end of the baking time.
Prepare the cake ahead of time: if you want to prepare the cake ahead of time, make the cake up until you finish step 6. Once the cakes are cool, wrap them in plastic wrap and store the cake layers in the fridge for up to 1 day. Then when ready to assemble, make the frostings and continue assembling the cake.
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