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Ingredients: 
  • 2 Cups Flour
  • 2 Cups Sugar
  • ¾ Cup Unsweetened Cocoa Powder
  • 2 tsp Baking Soda
  • 1 tsp Baking Powder
  • 1 tsp Salt
  • ½ Cup Vegetable Oil
  • 2 Tbs Ground Flax Seed
  • 1 Cup Almond Milk
  • 1 tsp Apple Cider Vinegar
  • 1 tsp Vanilla Extract
  • 1 Cup Black Coffee
  • 1 Cup Peanut Butter
  • 1 Cup Vegan Butter. (I love earth balance)
  • â…› Cup Agave or maple Syrup
     
     
     
     
     
     
     
     
     
 
 
 

 

  • Preheat oven to 375 Degrees

  • Mix together almond milk and apple cider vinegar and whisk to combine.

  • Add in the oil, vanilla, coffee, and flax. Mix to combine.

  • Sift together flour, baking soda, baking powder, salt, and cocoa.

  • Add sugar to dry ingredients.

  • Add wet ingredients to dry ingredients.

  • Mix until thoroughly combined.

  • Pour into an 9 inch cake pan or a spring form pan. You could also divide evenly between 2 pie pans for 2 layers.

  • Gently tap on counter to release any bubbles.

  • Bake for 40 to 50 minutes or until toothpick placed in center comes out clean.

  • Let cool.

  • For frosting, use a handheld or counter-top mixer to whip peanut butter, butter, and sweetener until smooth.

  • Place in fridge until ready to use.

  • When Cake is cool, carefully cut horizontally in half to make two layers. (if you didn't use 2 pans)

  • Spread half the frosting on the first layer.

  • Add the second layer.

  • Add remaining frosting.

  • Optional: Drizzle with chocolate syrup and top with nuts or peanut butter chips

Instructions

Chocolate peanut butter cake

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