Vegan 1 Bowl Chocolate Peanut Butter Cake

Posted by in 1 Bowl Concepts, 4th of July, Cakes, Chocolate, Cooking, Desserts | 0 comments

 

 

 

 

 

 

 

 

 

Hello & Happy Friday!!

 

 

 

If there is one flavor I skip over when developing recipes, it’s suprisingly, peanut butter. I know, gasps! Countless people have an affinity for all things peanut butter, but whether it’s because my son is severely allergic or that I just don’t crave it as much, I only have a handful of peanut butter forward recipes. 

 

However, I love a few staple peanut butter concepts, such as this 1 bowl vegan Chocolate Peanut Butter Cake!

 

When it comes to chocolate cake, I’ve found the trick to deriving the most chocolate flavor is adding coffee. I’ve been doing it since 2014 and never looked back! Don’t believe me, you have to try this cake! 

 

What’s fab about this recipe?  I swear, everything.

 

It’s quick, easy, requires 1 bowl, no beating of butter or sugar, contains not even a flax egg, packs a rich chocolate flavor that’s enhanced from the addition of coffee, features staple ingredients, its buttery soft, thick, can easily be made in bulk, the icing is ready made and packs so much pb flavor from the powder, packs less fat from using the powder, the pb cups just further enhance the flavor, and it’s perfect for any season or reason!

 

If you’re all about all things peanut butter or simple love a 1 bowl recipe, you have to try this new 1 bowl vegan Chocolate Peanut Butter Cake!

 

 

 

 

 

 

 

Why this recipe is great: 

 

 

 

Quick

Easy

Needs just 1 bowl

Packs tons of peanut butter flavor

Cake is buttery soft

Coffee enhances the chocolate flavor 

Peanut butter powder reduces fat content and creates the perfect texture

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Print
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1 Bowl Vegan Chocolate Peanut Butter Cake


  • Author: Gabrielle
  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Total Time: 40 minutes
  • Yield: 4-8 slices 1x

Ingredients

Scale

Instructions

 

  1. Preheat to 375°F. Grease an 8-inch round or square pan.
  2. Mix the flour, cocoa, baking soda, salt and the sugar in the pan. Make 3 indentions in the mixture. 2 small and one large. Pour the vanilla and vinegar into the smaller holes, and oil into the larger hole.
  3. Pour the coffee over the entire mixture and stir the ingredients until well blended.
  4. Bake for 30-35 minutes, or until the top is set but springy. Allow the cake to completely cool. In a standing mixer whip up the ready made icing with the peanut butter powder. Use 1 1/2 tubs of vegan icing for a thick layer! If the icing appears too thick, simply add 1 tsp of almond milk at a time to achieve desired texture. Garnish with dark chocolate peanut butter cups.

 

Notes

You can use actual peanut butter for the icing, but you get  more pb flavor with the powder and you may need to add powdered sugar to thicken it with the real pb.

 

 

 

 

 

 

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