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Gluten-Free Vegan Peanut Butter Chocolate Cake
This Gluten-Free Vegan Peanut Butter Chocolate Cake is filled with the most indulgent peanut buttercream, and drenched in a silky chocolate sauce.
Course
Dessert
Cuisine
American
Keyword
gluten-free chocolate peanut butter cake, vegan chocolate peanut butter cake, vegan peanut butter frosting
Prep Time
30
minutes
minutes
Cook Time
30
minutes
minutes
Total Time
1
hour
hour
Servings
8
Calories
416
kcal
Author
Rhian Williams
Ingredients
For the cake:
60
g
(
¼
cup
)
coconut oil
(or sub olive or vegetable oil)
250
ml
(
1
cup
)
unsweetened almond milk
(or any other plant-based milk)
1
tablespoon
apple cider vinegar
(ensure gluten-free if necessary)
12
tablespoons
maple syrup
(or sub any other sweetener)
1
teaspoon
vanilla extract
Pinch
salt
150
g
(
1 ¼
cup
)
ground almonds (almond meal)
*
150
g
(
1 ¼
cup
)
gluten-free flour blend
(or sub plain flour if not gluten-free)
2
heaped teaspoons
baking powder
(ensure gluten-free if necessary)
¼
teaspoon
bicarbonate of soda (baking soda)
50
g
(
½
cup
)
cocoa powder
For the frosting:
400
g
(
14
oz
)
sweet potatoes
(about 2 medium-sized sweet potatoes)
2
tablespoons
smooth peanut butter
3
tablespoons
maple syrup
(or any other sweetener), to taste
1
teaspoon
vanilla extract
For the chocolate sauce* (optional):
2
tablespoons
coconut oil
2
tablespoons
maple syrup
(or sub any other sweetener)
1
tablespoon
cocoa powder
Instructions
For the cake:
Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit)
Place the coconut oil in a large bowl and melt over a saucepan of boiling water or in the microwave (skip this step if using any other oil)
Once melted, add the milk to the same bowl along with the vinegar, maple syrup, vanilla, salt and ground almonds
Sift in the flour, baking powder, bicarbonate of soda and cocoa powder
Mix well, adding a tiny splash more milk if it’s looking too dry
Divide mixture between two greased baking tins lined with baking paper (I used two 7inch/18cm baking tins)
Bake in oven for around 15 minutes until risen slightly and an inserted skewer comes out clean
Once out the oven, transfer cakes from baking tins onto a wired rack to leave them to cool completely before applying the frosting
For the frosting:
Cook sweet potatoes by boiling, steaming or roasting them until very soft and tender
Discard any skins, and add to a food processor or blender (or hand-held blender) along with all other ingredients
Whizz until completely smooth
Taste and adjust ingredients as necessary – add more maple syrup for sweetness, more peanut butter etc
Leave to cool before using to frost the cake
To frost and decorate the cake:
Place one half of the cake onto a plate and spread just less than half of the buttercream onto it
Place the other half of the cake on top of that and use rest of the buttercream to spread on top and around sides of cake
Decorate with chopped roasted peanuts, or whatever else you fancy!
For the chocolate sauce:
Place all ingredients in a bowl and melt either over a bain-marie or in the microwave, until mixed together well
Pour over the cake
Keeps covered in the fridge for up to a few days
Notes
*You can alternatively use
almond flour
**You can alternatively use melted dark chocolate (ensure vegan if necessary)
Nutrition
Calories:
416
kcal
|
Carbohydrates:
57
g
|
Protein:
9
g
|
Fat:
20
g
|
Saturated Fat:
8
g
|
Sodium:
132
mg
|
Potassium:
403
mg
|
Fiber:
8
g
|
Sugar:
26
g
|
Vitamin A:
7094
IU
|
Vitamin C:
1
mg
|
Calcium:
164
mg
|
Iron:
3
mg