Chocolate Chip Peanut Butter Cake Recipe

Name: Chocolate Chip Peanut Butter Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Oil for the pan; 1 cup whole wheat pastry flour; 1 1/2 teaspoons baking powder; 1/3 cup natural granulated sugar; 1/2 teaspoon salt; 1/2 cup applesauce; 1/2 cup rice milk or soymilk; 1/2 cup natural peanut butter, at room temperature; 1 cup vegan semisweet chocolate chips; 1/3 cup chopped peanuts, optional

Servings: persons

1
Preheat the oven to 350F.
2
Lightly oil a 9-inch square or round cake pan.
3
Combine the flour, baking powder, sugar, and salt in a mixing bowl and stir together.
4
Combine the applesauce, rice milk, and peanut butter in another bowl and whisk together until smooth.
5
Pour into the flour mixture and stir until fairly well blended, then whisk the mixture until smooth.
6
Stir in the chocolate chips and optional peanuts.
7
Pour into the prepared pan.
8
Bake for 25 to 30 minutes, until golden on top and a knife inserted into the center comes out with chocolate, but no batter.
9
Allow to cool to room temperature or just warm, then cut into squares or wedges to serve.
10
(based on 9 squares)
11
Calories: 220
12
Total Fat: 11g
13
Protein: 9g
14
Carbohydrates: 29g
15
Fiber: 3g
16
Sodium: 195mg

751

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: Oil for the pan, 1 cup whole wheat pastry flour, 1 1/2 teaspoons baking powder, 1/3 cup natural granulated sugar, and more.

Yes, Chocolate Chip Peanut Butter Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chocolate Chip Peanut Butter Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions