Vegan Dark Chocolate Cake with Peanut Butter Fudge

Name: Vegan Dark Chocolate Cake with Peanut Butter Fudge Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2- 1/2 cups White Spelt Flour; 1- 3/4 cup Coconut Sugar; ⅓ cups Dark Cocoa Or Regular Cocoa Powder; 1 teaspoon Baking Powder; 1 teaspoon Baking Soda; 1 teaspoon Sea Salt; 1- 3/4 cup Cold Water; 2- 1/2 teaspoons Pure Vanilla Extract; 1 teaspoon Natural Butter Extract; ⅔ cups Neutral Oil; 2 Tablespoons Distilled White Vinegar Or Apple Cider Vinegar; ⅔ cups Natural Salted Peanut Butter; 3 Tablespoons Earth Balance Butter; 2 teaspoons Vanilla Extract; 3 cups Coconut Sugar, Powdered; 1/4 cups Flour Of Choice; 5 Tablespoons Full Fat Coconut Cream

Servings: persons

2- 1/2 cups White Spelt Flour
1- 3/4 cup Coconut Sugar
⅓ cups Dark Cocoa Or Regular Cocoa Powder
1 teaspoon Baking Powder
1 teaspoon Baking Soda
1 teaspoon Sea Salt
1- 3/4 cup Cold Water
2- 1/2 teaspoons Pure Vanilla Extract
1 teaspoon Natural Butter Extract
⅔ cups Neutral Oil
2 Tablespoons Distilled White Vinegar Or Apple Cider Vinegar
⅔ cups Natural Salted Peanut Butter
3 Tablespoons Earth Balance Butter
2 teaspoons Vanilla Extract
3 cups Coconut Sugar, Powdered
1/4 cups Flour Of Choice
5 Tablespoons Full Fat Coconut Cream

1
Preheat the oven to 350 F. Line the bottom of two 9-inch cake pans with parchment paper and lightly grease paper with cooking spray.
2
Set aside.
3
Combine the flour, coconut sugar, cocoa powder, rising agents and salt in a large bowl until thoroughly combined.
4
Next, add the cold water, extracts, oil and vinegar.
5
Mix until just combined.
6
Pour evenly into your prepared pans, and bake in the preheated oven for 25-30 minutes, until a toothpick inserted in center comes out clean.
7
Allow to cool completely before frosting.
8
In a small bowl, combine the peanut butter, butter and vanilla.
9
Beat to combine.
10
Add the powdered coconut sugar and flour and beat until smooth.
11
Add the coconut cream, 1 tablespoon at a time until the frosting is smooth and pliable.
12
It will be thick and fudge-like, but you can add enough cream to reach your desired consistency.
13
Put your first cake onto your serving platter and spread some frosting on top.
14
Then add the second cake layer and completely frost the assembled cake.
15
Notes: You may have a bit of leftover frosting, depending on how thick you like your cake to be iced.
16
If you happen to have leftover frosting, this recipe is fantastic with natural graham crackers, apples, bananas or to sandwich in between two chocolate cookies.
17
The amount of coconut cream used in the frosting depends on humidity and how firm or hard your peanut butter is.
18
We recommend between 3-6 tablespoons to reach your desired consistency.

1794

kcal

Calories

Fat

239

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.
Coconut cream is a reliable plant-based alternative to dairy cream.

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 17 ingredients. The key ingredients include: 2- 1/2 cups White Spelt Flour, 1- 3/4 cup Coconut Sugar, ⅓ cups Dark Cocoa Or Regular Cocoa Powder, 1 teaspoon Baking Powder, and more.

Yes, Vegan Dark Chocolate Cake with Peanut Butter Fudge Frosting 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!

Vegan Dark Chocolate Cake with Peanut Butter Fudge Frosting

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions