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Home » Uncategorized » Vegan Chocolate Birthday Cake With Peanut Butter Frosting.

Vegan Chocolate Birthday Cake With Peanut Butter Frosting.

Feb 22, 2013 · Modified: Aug 8, 2017 by Kelly Roenicke · 9 Comments

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

Delcious and super rich vegan chocolate cake with creamy peanut butter frosting.

 

 
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
% Daily Value*
Fat
 
35
g
54
%
Saturated Fat
 
7
g
44
%
Sodium
 
542
mg
24
%
Potassium
 
253
mg
7
%
Carbohydrates
 
90
g
30
%
Fiber
 
8
g
33
%
Sugar
 
60
g
67
%
Protein
 
11
g
22
%
Vitamin A
 
365
IU
7
%
Calcium
 
39
mg
4
%
Iron
 
3.7
mg
21
%
* Percent Daily Values are based on a 2000 calorie diet.

This frosting is soooooooooooo yummy, but it is also very heavy! Be  careful. I did a double layer cake, with frosting in between, and it was a very heavy and slightly unstable cake.

It did not help that I put it on this cute little cardboard party cake stand I bought.  When we would move the cake and stand at all, everyone would literally gasp and then hold their breath.  It was um, exciting. Thankfully nothing disastrous happened.

Cake recipe doubled and very slightly adapted from allrecipes.com
Peanut butter frosting recipe adapted from here.
 

Vegan chocolate cake with peanut butter frosting.

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.

Related

« DIY: Romantic Red Heart Votive Holder.
Dark Chocolate Coconut Bark. »

Filed Under: Uncategorized Tagged With: Dairy Free, Egg Free, Fish Free, Garlic Free, Mustard Free, Nightshade Free, Onion Free, Sesame Free, Shellfish Free, Tree Nut Free

  • Author
  • Recent Posts
Kelly Roenicke
Kelly Roenicke
Mom to two boys with food allergies and sensitivities, Kelly is passionate about allergy friendly cooking and baking. She believes that you can enjoy amazing, easy recipes even when cooking for multiple food allergies.
Kelly Roenicke
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Reader Interactions

Comments

  1. Katie

    March 15, 2020 at 12:28 am

    5 stars
    Delicious recipe!

    Reply
  2. Susan Edelman

    October 18, 2013 at 3:55 pm

    You can see from the trackback that I baked your cake this morning for my daughter and wrote about it on my blog. Thanks for the recipe. I followed your directions exactly and it turned out very well without sticking or anything. This is saying a lot, since I can really mess up a cake!! Woo hoo! Happy Friday.

    Reply
  3. Megan Lane

    February 27, 2013 at 11:09 am

    Oh my gosh, yum!!

    Reply
  4. Niki Caron

    February 24, 2013 at 4:28 pm

    This sounds amazing!!! The cake is so pretty too!

    Reply
  5. A Joyful Chaos

    February 23, 2013 at 6:41 pm

    Thanks for sharing the recipe. Love the little pawprints!

    Reply
    • Kelly

      September 28, 2013 at 10:37 pm

      Thank you so much!

      Reply
  6. Meeling

    February 22, 2013 at 10:48 am

    Yum! Thanks for sharing the recipe.

    Reply
    • Kelly

      September 28, 2013 at 10:37 pm

      You’re welcome!

      Reply

Trackbacks

  1. 22 Healthy Peanut Butter and Chocolate Recipes says:
    February 24, 2015 at 2:30 pm

    […] bites from Chocolate-Covered Katie Chocolate peanut butter pretzel granola bars from The Pretty Bee Vegan chocolate birthday cake with peanut butter frosting from The Pretty Bee Chocolate peanut butter mini cakes from Vegan Family Recipes Vegan peanut […]

    Reply

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Hi! I'm Kelly, and I believe that you can enjoy amazing, easy recipes even when cooking for multiple food allergies.

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