A perfectly moist vegan chocolate layer cake topped with peanut butter frosting, sprinkles, fudge sauce, and more! You’ll love this easy cake recipe for any occasion!
1/2 cup Bob’s Red Mill Organic All-Purpose Flour
1/3 cup Bob’s Red Mill Organic Whole Wheat Flour
6 Tbsp. cocoa powder*
1 tsp. baking powder
1 tsp. baking soda
1/2 cup + 1/3 cup raw cane sugar
1 tsp. apple cider vinegar
1/2 cup almond milk, at room temperature (I used unsweetened vanilla)
1/4 cup melted coconut oil
1/4 cup dairy free yogurt**
1/2 cup strong hot coffee
5 Tbsp. vegan butter, at room temperature
1 cup natural, no-stir peanut butter
1 cup powdered sugar
splash vanilla extract
2–4 Tbsp. almond milk
sprinkles, fudge sauce, vegan peanut butter cups, chocolate chips, etc.
*Use only natural cocoa in the cake. You can use dutch-processed cocoa or natural in the frosting (I used natural).
**I use So Delicious vanilla.
***This frosting is enough for a thin crumb coat. I’m not a huge frosting fan, so this was perfect for me. If you want the whole crumb coat / final coat look to your cake, double the frosting recipe.
Cake adapted from the queen, Sally at Sally’s Baking Addiction & frosting adapted from fellow Pittsburgher, Michelle at Brown Eyed Baker.
Keywords: cake, vegan cake, chocolate peanut butter cake