Nikita Messina is a passionate, self-taught baker on a mission to prove that being healthy doesn’t have to be boring! In this article, Nikita shares a recipe for a peanut butter cake that is both vegan and gluten-free. Enjoy!
Vegan Peanut Butter Cake with Chocolate Ganache
What You’ll Need
For the peanut butter sponge
- Unsweetened Apple Sauce or Banana
- Nondairy Yoghurt
- Liquid Sweetener
- Smooth Peanut Butter
- Oat Flour
- Almond Meal
- Baking Powder
- Salt
For the chocolate ganache frosting
- Cocoa or Cacao Powder
- Liquid Sweetener of choice (vegan)
- Nondairy Milk or Water
How to Make this Vegan Peanut Butter Cake
Step one: preheat the oven
Pre-heat your oven to 180°C / 350°F / 160°C fan and prepare your baking tin with baking parchment paper.
Step two: mix the liquid ingredients
Add your apple sauce, yoghurt, liquid sweetener and peanut butter to a mixing bowl and whisk until smooth.
Step three: add the dry ingredients and mix
Add in your oat flour, ground almonds, baking powder and salt and mix until combined.
Step four: bake the cake
Transfer the cake batter into your baking tin, spread it out evenly and bake for 20 minutes. Once baked, place the baking tin onto a wire rack to cool.
Step five: make the chocolate ganache and decorate the cake
Add your cocoa powder, liquid sweetener and milk to a mixing bowl and whisk until smooth then spread it over your cake. Add a few dollops of peanut butter on top and use a knife to create a swirl effect.
Step six: let the cake set in the fridge, then serve and enjoy
Place the cake into the fridge for at least 30 minutes then remove it from the tin and slice with a hot, wet knife.
Vegan Peanut Butter Cake with Chocolate Ganache
Ingredients
- for the peanut butter sponge
- 1 cup Unsweetened Apple Sauce or Ripe Mashed Banana - 250g
- ½ cup Nondairy Yoghurt - 125g
- ¼ cup Liquid Sweetener
- ½ cup Smooth Peanut Butter - 130g
- 1 + ⅓ Oat Flour - 120g
- 1 cup Almond Meal - 80g
- 2 tsp Baking Powder
- ½ tsp Salt
- chocolate ganache frosting
- ¼ cup Cocoa or Cacao Powder - 30g
- 2-3 tbsp Liquid Sweetener
- ¼ cup Nondairy Milk or Water
Instructions
- Pre-heat your oven to 180°C / 350°F / 160°C fan and prepare your baking tin with baking parchment paper.
- Add your apple sauce, yoghurt, liquid sweetener and peanut butter to a mixing bowl and whisk until smooth.
- Add in your oat flour, ground almonds, baking powder and salt and mix until combined.
- Transfer the cake batter into your baking tin, spread it out evenly and bake for 20 minutes.
- Once baked, place the baking tin onto a wire rack to cool.
- Add your cocoa powder, liquid sweetener and milk to a mixing bowl and whisk until smooth then spread it over your cake.
- Add a few dollops of peanut butter on top and use a knife to create a swirl effect.
- Place the cake into the fridge for at least 30 minutes then remove it from the tin and slice with a hot, wet knife.
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If you enjoyed this Vegan Peanut Butter Cake with Chocolate Ganache recipe, you might also like these Peanut Butter and Jam Brownies by Luce Hosier. Click here for the recipe.
Recipe and photography by Nikita Messina.
Connect with Nikita on instagram (@nourishing.niki) and find more delicious recipes on nourishingniki.com.
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