This chocolate cake is so good…you would never know it’s vegan! Non-vegans, don’t be afraid, try this recipe! It’s a good recipe to have around when you don’t have eggs on hand. And who knows…if you have a friend who is vegan, or has an egg allergy, it’s always nice to know you can make something that everyone can eat. Until I cut out eggs, I really had no idea that you could bake delicious cakes and cookies without eggs. But you can, and it’s really easy to do.
Vegan Chocolate Cake with Chocolate Peanut Butter Sauce.
Easy chocolate cake with chocolate peanut butter sauce!
For the chocolate peanut butter sauce:
- 1 cup dairy free chocolate chips
- 3 Tablespoons creamy peanut butter
Preheat oven to 350 degrees.
Sift together the flour, sugar, cocoa, baking soda and salt.
Add the oil, vanilla, vinegar, and water, and beat on medium speed. Add the chocolate chips, stir.
Pour batter into a square cake pan and bake at 350 degrees for 35-45 minutes. (Gluten free flour may take closer to 45 minutes, regular flour will take less time). Let cool fully before cutting into squares.
Microwave the chocolate chips for 45 seconds and stir. Then microwave for 15 second intervals, stirring in between until smooth. Add the peanut butter and stir.
Drizzle sauce over individual cake pieces prior to serving.
cake recipe adapted from here.
Enjoy! This chocolate cake with chocolate peanut butter sauce is also very good with vanilla ice cream (obviously!). You can add more chocolate chips to the batter if desired, and if you want more peanut butter flavor, you can add more peanut butter, too. If you don’t want to do peanuts, you can do almond butter, I think that would also be delicious!