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a front view of a half eaten slice of peanut butter cake.
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Peanut Butter Cake

This oil free vegan Peanut Butter Cake is soft, moist and everything that you can crave for! Its healthier, naturally sweetened with dates and made with whole wheat flour. It’s an easy and delicious chewy treat for all ages and all year round.
Course Dessert
Cuisine American
Keyword eggless peanut buter cake, how to make peanut butter cake, peanut butter cake recipe, vegan peanut butter cake
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 16
Calories 275kcal
Author Gunjan

Ingredients

Dry ingredients

Wet ingredients

Frosting

Instructions

  • Preheat oven at 350-degree Fahrenheit and prepare a 9*13-inch cake pan by greasing it with a cooking spray. In a large mixing bowl combine all the dry ingredients and mix well making sure that there are no lumps. Keep it aside.
  • Drain the dates and combine them with milk in a blender. Blend it smooth and keep it aside.
  • In another large mixing bowl combine ¾ cup peanut butter from the wet ingredients and vanilla extract. Beat it at medium speed with an electric hand mixer until nicely creamed and smoothened.
  • Combine the blended milk to the beaten peanut butter and beat it again for 3-4 minutes at medium speed with the electric hand mixer until all the ingredients are well blended. Add apple cider vinegar to it and beat it again for 1 minute.
  • Now, fold in dry ingredients to the wet ingredients and beat it at a low speed with an electric hand mixer until all a nice thick, soft but pouring consistency batter is formed. Then fold the batter with a spatula for 30 seconds. (Do not over mix with spatula).
    batter
  • Spoon it out in the prepared cake pan and tap it side ways to spread the batter evenly in the pan. Place it in the middle rack of the oven and bake it for 30 minutes. At this point even if the tester has tiny crumbs sticking to it turn off the oven and take it out of the oven. Place it on a flat surface to cool down completely.
    fresh out of the oven
  • In the meanwhile, in another mixing bowl combine all the frosting ingredients and whip it with the electric hand mixer until creamy in texture. Keep it aside.
  • Once the cake is cools down, invert it on a flat working place. Then, with the help of a cake knife or a butter knife top it generously with the frosting. Slice and serve.

Notes

  • You may use roasted unsalted peanuts for this recipe as well. However, raw peanuts with skins tastes best.
  • Just before starting this cake soak dates in warm water until they are soft and easy to blend. 
  • Any unsweetened dairy free milk can be used in this recipe except coconut milk.
  • While measuring peanut butter try to drain its floating oil from the jar as much as possible for the best results. 
  • Make sure to use 9*13 inch cake pan to bake it for the best results. However, you may use 9 inch square cake pan but it might come out a little dense. If you use 9 inch square cake pan the cake will rise to the very top of the pan but it will not spill. Any smaller cake pan will not work for this recipe. 
  • This recipe makes 16 slices and the serving size is 1 slice per person.

Nutrition

Calories: 275kcal | Carbohydrates: 27g | Protein: 8g | Fat: 12g | Saturated Fat: 2g | Sodium: 209mg | Potassium: 263mg | Fiber: 3g | Sugar: 12g | Vitamin A: 94IU | Calcium: 103mg | Iron: 1mg