Four layers of moist chocolate cake are filled with creamy peanut butter and covered in a smooth chocolate ganache. This egg-free and dairy-free cake is rich and fudgy, just like your favorite peanut butter cup.
We begin with a simple one-bowl chocolate cake, using dark cocoa powder and light brown sugar for a deep chocolate flavor. Each layer is topped with a generous spread of peanut butter filling, which is also used to coat the outside of the cake. Finally, a two-ingredient chocolate ganache is spread over the cake, bringing together the rich, creamy, nutty flavors.
Peanut Butter Chocolate Cake
Ingredients
Chocolate Sponge:
- 2 cups all-purpose flour
- 1½ cups granulated sugar
- ½ cup light brown sugar
- 1 cup dark cocoa powder
- 1½ tsp baking powder
- 1½ tsp baking soda
- 1 tsp salt
- 1 cup unsweetened applesauce
- 1 cup plant-based milk almond, soy, or oat
- ½ cup melted coconut oil or vegetable oil
- 2 tsp vanilla extract
- 1 cup hot water
Peanut Butter Filling:
- 1 cup creamy peanut butter
- ½ cup dairy-free butter softened
- 2 cups powdered sugar
- 2-4 tbsp plant-based milk as needed for consistency
Chocolate Ganache:
- 1½ cups dairy-free dark chocolate chips
- 1 cup canned coconut milk full-fat
Instructions
Prepare the Chocolate Sponge:
- Preheat your oven to 350°F (175°C).
- Grease and line four 8-inch round cake pans with parchment paper.
- In a large bowl, whisk together the flour, granulated sugar, light brown sugar, cocoa powder, baking powder, baking soda, and salt.
- Add the applesauce, plant-based milk, melted coconut oil, and vanilla extract. Mix until combined.
- Gradually add the hot water, mixing until the batter is smooth.
- Divide the batter evenly among the prepared pans.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Prepare the Peanut Butter Filling:
- In a large bowl, beat the peanut butter and dairy-free butter until creamy.
- Gradually add the powdered sugar, mixing until smooth.
- Add plant-based milk as needed to achieve a spreadable consistency.
Prepare the Chocolate Ganache:
- Place the chocolate chips in a heatproof bowl.
- In a small saucepan, heat the coconut milk until it just begins to simmer.
- Pour the hot coconut milk over the chocolate chips and let it sit for 2-3 minutes.
- Stir until the chocolate is melted and the ganache is smooth.
- Allow the ganache to cool slightly until it thickens but is still pourable.
Assemble the Cake:
- Place one chocolate sponge layer on a serving plate.
- Spread a layer of peanut butter filling on top.
- Repeat with the remaining layers, finishing with a layer of peanut butter filling on top.
- Use the remaining peanut butter filling to apply a thin crumb coat around the sides of the cake.
- Refrigerate the cake for 20 minutes to set the crumb coat.
Apply the Ganache:
- Pour the slightly cooled ganache over the top of the cake, allowing it to drip down the sides.
- Use a spatula to smooth the ganache around the sides of the cake if needed.
Serve:
- Allow the ganache to set before slicing and serving.
- Enjoy this rich, fudgy, and nutty cake!
Notes
- Dairy-Free Butter: Brands like Earth Balance or Miyoko’s work well for the peanut butter filling.
- Chocolate: Use high-quality dairy-free dark chocolate chips for the ganache.
- Coconut Milk: Full-fat coconut milk provides the best texture and richness for the ganache.