Vegan Chocolate Birthday Cake With Peanut Butter Frosting.

Peanut butter frosting on a chocolate cake makes for a very special dessert! This is definitely a cake to remember!

5 from 1 vote

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Vegan Chocolate Birthday Cake With Peanut Butter Frosting.

A rich and decadent cake with a creamy peanut butter frosting.

Course Dessert

Cuisine Dairy Free, gluten free, vegan.

Prep Time 10 minutes

Cook Time 40 minutes

Total Time 50 minutes

Servings 12

Calories 694 kcal

Author Kelly Roenicke

Ingredients

For the cake:

• 3 cups white spelt flour gluten free works, as does regular
• 2 cups sugar
• 1 cup cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon salt
• ⅔ cup canola oil
• 2 teaspoons vanilla
• 2 teaspoons white vinegar
• 2 cups water
• ¾ cups dairy free mini chocolate chips

For the frosting:

• 1 cup creamy peanut butter I used JIF Naturals
• ½ cup Earth Balance vegan buttery spread
• 2 cups powdered sugar I used corn free from Trader Joe’s or Whole Foods
• 3 Tablespoons non-dairy milk

Instructions

1. To make the cake: Preheat oven to 350 degrees F. Grease two round cake pans, and line with parchment paper.
2. Sift together the flour, sugar, cocoa, baking soda and salt. Add the oil, vanilla, vinegar and water. Mix together using a hand mixer until smooth. Add chocolate chips.
3. Pour into pans and bake at 350 degrees for 35-45 minutes. Remove from oven and allow to cool for about one hour before removing from pans. Cool completely before frosting.

4. To make the frosting: Using a hand or stand mixer, mix together all ingredients until smooth and creamy, adding more or less non-dairy milk to achieve the desired thickness.

Nutrition Facts

Vegan Chocolate Birthday Cake With Peanut Butter Frosting.

Amount Per Serving

Calories 694 Calories from Fat 315

% Daily Value*

Fat 35g54%

Saturated Fat 7g44%

Sodium 542mg24%

Potassium 253mg7%

Carbohydrates 90g30%

Fiber 8g33%

Sugar 60g67%

Protein 11g22%

Vitamin A 365IU7%

Calcium 39mg4%

Iron 3.7mg21%

* Percent Daily Values are based on a 2000 calorie diet.

TO MAKE CHOCOLATE PAWPRINTS:

I made the paw prints by melting dairy free chocolate chips and then spooning them into a Ziploc bag with the tiniest piece of the corner trimmed off.  I then piped the large and small circles onto a cookie sheet lined with wax paper and placed them in the fridge to harden up.  After about an hour they were ready to be put on the cake. 

The chocolate and peanut butter combination here was so good!  If you love peanut butter cups, you have to try this cake!  And if you don’t have any food allergies, feel free to use regular milk and butter, I’m sure it will still be delicious.