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Vegan Chocolate Cake with Chocolate Peanut Butter Ganache. Sogt, Moist Fudgy Chocolate Layer Cake! Use sunbutter or coconut cream to make nut-free. Vegan Soy-free Palmoil-free Recipe.  Jump to Recipe Â
Lets get on with some chocolate goodies for Valentine’s day, shall we. And Make this gorgeous vegan chocolate layer cake! I made this for our anniversary weekend and it worked like a charm to bring a huge smile on hubbs face with each bite. The cake is Moist, not too sweet and just the right amount of decadent for us.
This easy Vegan Chocolate Cake is layered with a smooth chocolate nut butter ganache glaze. I use smooth almond butter. Any smooth nut or seed butter should work. The cake ages really well and tastes best the next day as the ganache adds more moisture to it. Add fruit preserves like raspberry, apricot, blackberries between the layers. I use raw unrefined sugar in this cake, that I blend to powder in my blender before use. Use any fine or powdered sugar of choice.
This makes a big 8 inch layer cake. Don’t want the huge cake? make this individual Chocolate Layer Cake for One. No Bake.
What are your plans for the weekend?
More chocolate goodness from the blog
- Peanut or almond Butter, Chocolate Marble Cake.Â
- Brownies, loads of Brownies
- Vegan Almond Butter Blondies with Chocolate Chips
- Vegan Chocolate Pumpkin Cake and Cake Mix In a Jar
- Vegan Chocolate Layer Cake for One. No Bake. Made on stove top.Â
Some No Bake Chocolate Pies here.Â
These sharp and beautiful slices are by my new Kramer knife that hubbs got for me. He knows what will be appreciated!Â
And while you are here, please do read this National Geographic article about how the Tiger Temple in Thailand, one of the premier attractions which claims monks live in harmony with the tigers, is connected to Wildlife parts trade, drugging and abusing of these magnificent wild beings. Updates about the temple can be followed on this facebook page. Â
Vegan Chocolate Cake with Chocolate Peanut Butter Ganache
Ingredients Â
Cake : makes two 8 inch pans
Dry:
- 1 cup wheat flour
- 1 cup unbleached all purpose flour
- 1/2 cup cocoa powder
- 1 1/2 tsp baking soda
- 1 1/4 cup powdered vegan sugar, , 2 Tbsp more for sweeter - blend raw sugar to fine powder to use or use wholesome sweeeteners vegan powdered sugar
- 1/2 scant tsp salt
Wet:
- 1 1/2 cups non dairy milk, divided
- 1/3 cup non dairy chocolate chips or bar, semi sweet chips, or dark chocolate for dark/bittersweet cake
- 1/3 cup oil
- 1 tsp vinegar, apple cider vinegar or white vinegar
- 1 1/2 tsp vanilla extract
- 3 tbsp maple syrup
Glaze:
- 1/2 cup non dairy milk
- 1/3-1/2 cup powdered sugar
- 2/3 cup or more non dairy semi sweet chocolate like Enjoy Life
- 1/2 tsp vanilla extract
- 1/4 cup smooth peanut butter or almond butter or other seed or nut butter
- Fruit preserves like raspberry, apricot, cherry (optional)
InstructionsÂ
Cake:
- Preheat the oven to 350 degrees F / 170ºc. In a bowl, whisk all the dry ingredients for the cake really well.
- In another bowl, heat 1 cup of non dairy milk and chocolate until just about hot (heat in the microwave or stove top). Whisk until chocolate is melted. Add in the rest of the wet ingredients and 1/2 cup non dairy milk and mix in until smooth..
- Add the dry to the wet and mix to make a smooth batter.
- Transfer batter to two greased or parchment lined 8 inch cake pans.
- Bake at 350 degrees F / 170ºc for 30 to 34 minutes. or until toothpick from the center comes out clean. Do not overbake as the cakes can get crusty or dry.
- Let the cakes cool for 10 minutes then remove from the pan and cool on the rack completely before adding a glaze or ganache. Cover the cakes with a towel while it is cooling to prevent drying out. To shorten the cooling time, cover the cakes with a towel or parchment or a lid and place in the fridge for 15-20 minutes.
Ganache:
- Heat the non dairy milk + sugar in a pan over medium heat, until just about hot. Mix well. Add in the chocolate, mix once and take the pan off heat. Keep mixing until the chocolate is melted and smooth.
- Add in the vanilla and peanut butter or other nut butter. Mix until smooth. Chill in the refrigerator for 20 to 30 minutes to thicken to desired consistency.
- Pour some of the ganache on one cake. Spread using a spatula to even out if needed. Let the ganache set in the refrigerator for 15 to 20 minutes or freezer for 10.
- Add a thin even layer of fruit preserves on the other cake (optional) (warm the preserves to make them easier to spread if needed). Place this cake on top of the cake with the ganache glaze. Pour the rest of the glaze over the top cake. Spread using a spatula if needed. Let the ganache set in the refrigerator for half an hour. If you have more ganache left, pour over the set glaze for another layer. Cover the cake and let it chill for a few hours before serving.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Tips to make a great vegan chocolate cake
- Chocolate cakes can tend to dry out or get hard edges if baked too long. If your cake tends to do that, reduce the baking time by 5 mins. Ovens heat differently, the pans, cocoa/chocolate brand etc add to the iffy behavior.
- A ganache or glaze will help add moisture to the cake. Let the cake chill with the ganache for a few hours for best results of overall moisture.Â
- If the cake is overbaked (too dry). crumble it up, add some ganache and make into cake snack balls
- Use good quality chocolate. It adds amazing flavor and texture.
Thank you for this recipe! It was delicious and I made my own cashew butter. I’m surprised that you can’t taste the nut butter. I also made mine gluten free w/ a premixed gluten free flour & another flour–like almond- i think. It seemed to not rise as much as a normal cake would. Do you have any suggestions on what I could do to get more fluff?
I would suggest trying this instead: https://fettabbau-trim.today/gluten-free-cashew-or-peanut-butter-chocolate-marble-cake-vegan-gluten-free-cake/%3C/a%3E%E2%80%9C%3EGluten-free Cashew or Peanut Butter Chocolate Marble Cake Vegan Gluten free Cake. yes, unknown flours will definitely affect the rise / fluffiness.
Hi! This recipe looks amazing! I am trying it for a birthday, would it be possible to use a chocolate flavoured almond milk?
Very excited will keep updated on how it turns out.
sure Kayleigh it will have an extra chocolatey taste!! – if it is pretty sweet you may reduce the sugar only if you like but not necessary
Hi Richa, could i bake this in a standard size rectangular pan instead of two rounds?
thanks!
yes, check at 28 min it will take a little less time
Made this for my steak and potatoes husband for Fathers Day. He loved it and said he’d never guess it was vegan. Our deal was I would make a chocolate cake for him but it had to be vegan so I could eat some lol.
I used whole wheat pastry flour and raspberry preserves and it was great! I think next time I prefer the ganache all chocolate.
It’s a hit and thank you again for a really good recipe I will do again and again!
Hi,
Is it possible to use coconut flour instead of all purpose?
it needs gluten so you can use a gluten-free baking blend like bob’s red mill gluten-free 1 on 1 or domata, or you can use the blend from my gluten-free banana muffins. Vegan Gluten free Banana Muffins
Once the cake is done baking, cover it with a towel to cool.
hello, do i need to use whole wheat flour or can I replace it with all purpose flour
You can use all all purpose
Can I use whole wheat pastry flour instead of whole wheat flour?
not in this recipe as it contains way less gluten.
This is brilliant! I made this for my vegan friends birthday and it was a real treat! Thank you and I was successful with my first vegan cake!
I’m so glad! Thanks for stopping by!
What`s wheat flour?
Whole wheat flour
Hi, can I cover this cake with fondant icing for a birthday cake?
Thaks,
Gabry
Can this be made in 9 inch rounds? Thanks!
Yes just reduce the cooking time a bit and check on them.
This cake recipe is pure genius. That is not hyperbole. I was afraid it would be too peanut-buttery, but I can’t even taste the peanut butter. Moreover, the raspberry jam gives it a lightness that prevents the cake from being overpowering.
I’m not a highly experienced baker, but none of the chocolate cake recipes I’ve tried in the past have even come close to this one. One recipe I tried had a tofu-based icing; not only could I taste the tofu, but the icing dried up and cracked after one day. Another version used avocado, but the avocado taste was too obvious. The icing on this cake just tastes like chocolate icing, and it doesn’t seem to dry up.
I had only one cake pan, which is deep and is made of porcelain. Since porcelain doesn’t conduct heat very well, I had to bake the cake for an hour and 15 minutes, using the toothpick method. I cut the cake in half horizontally to make it a layered cake, and I didn’t do anything about the dome on top. So, in the end, it ended up being a funny-looking cake, but the taste is amazing.
Thank you for making it possible for me and my husband to have a proper chocolate cake again after seven years of being vegan!
awesome