Chocolate Peanut Butter Cake, Vegan Chocolate Cake with peanut butter frosting, Snickers Cake, easy Recipe, dairy-free, eggless, dessert

Chocolate Peanut Butter Cake

This Chocolate Peanut Butter Cake tastes almost like a Snickers Cake! It is a soft and moist vegan chocolate cake that is filled with a rich and creamy peanut butter frosting. It’s a delicious recipe and makes the perfect dessert for a birthday or any occasion!
4.56 from 9 votes
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Course: Dessert, Snack, Snacks
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 1 8-inch Cake
Author: Bianca Zapatka


Chocolate Cake

  • 1 1/3 cups non-dairy milk (320ml)
  • 1 tbsp apple cider vinegar
  • 2 1/2 cups all-purpose flour (320g) or gluten-free flour*, if needed
  • 1 tbsp soy flour (or cornstarch) optional
  • 1 1/3 cups organic cane sugar (270g) or sub granulated sugar
  • 3/4 cup cocoa powder (65g)
  • 2 tsp baking powder
  • 1 tsp baking soda
  • pinch of salt
  • 2/3 cup melted coconut oil (160ml)
  • 3/4 cup applesauce (180g) unsweetened
  • 1 tbsp vanilla extract
  • 1/2 cup strong brewed coffee (120ml) or sub more non-dairy milk

Peanut Butter Frosting

  • 2 cups non-dairy cream cheese (450g) softened
  • 8 tbsp creamy peanut butter melted
  • 1 cup powdered sugar (100g) sifted (or more to taste)
  • 1 tsp vanilla extract

Chocolate Ganache

  • 4,5 oz Vegan dark Chocolate (120g) chopped
  • 5 tbsp non-dairy milk or cream


  • 1 cup Salted Peanuts


Chocolate Cake

  • Preheat oven to 350˚F (175˚C) and grease two 8-inch (20cm) cake pans. (You can also line them with parchment paper for easier removal).
  • In a measuring jar, add non-dairy milk and vinegar. Stir to combine and set aside until it curdles to create vegan buttermilk.
  • Sift the flour, cornstarch, sugar, cocoa powder, baking powder, baking soda, and salt into a large bowl and give a good whisk to combine.
  • Add the melted coconut oil, applesauce, vanilla, and vegan buttermilk. Mix on medium speed using a handheld mixer until well combined. Lower the speed and pour in the coffee, continuing to mix until combined. (If you like the cake sweeter, add more sugar to taste).
  • Divide the batter evenly into the prepared cake pans. Bake for 30 minutes, or until a toothpick inserted in the center comes out clean. (Please do not overbake, if you want a moist chocolate cake).
  • After baking let the cakes cool for 10 minutes in the pan, then remove and let them cool completely before frosting.

Peanut Butter Frosting

  • Mix the non-dairy cream cheese with a handheld mixer until creamy. Then stir in creamy peanut butter and vanilla. Sift in powdered sugar and mix until well combined and creamy. (If it’s too firm and not spreadable, stir in a bit of non-dairy milk. If it is too soft, add more powdered sugar).

Assemble the cake

  • Cut the cakes horizontally in two equal layers.
  • Place one cake layer on a serving plate. Spread about 1/4 of the peanut butter frosting in an even layer over the top, then place the second cake layer on top and repeat this step with the 2 following layers. Place the last cake layer on top and spread remaining frosting all over the top and sides of the cake. (Optionally, save a small portion of the frosting for the decoration and fill into a piping bag). Chill the cake at least 4 hours in the fridge or overnight.

Chocolate Ganache

  • Slowly, melt the chocolate over a water bath (or microwave), stirring occasionally.
  • Add a bit of non-dairy milk, stirring to combine until smooth and creamy. Let cool slightly, then carefully, spoon melted chocolate around the sides with a teaspoon, and let it drip off. Pour the rest of the melted chocolate on top of the cake, smoothing out evenly.
  • Place the cake in the fridge for 5 minutes or so to firm up.
  • Optionally, make pipes on top of the cake with the remaining peanut butter frosting and decorate with salted peanuts!
  • If you want to serve it as a snickers cake, drizzle over caramel sauce and enjoy!


  • To make this cake gluten-free, I recommend using a gluten-free flour blend 1:1.
  • To make this cake reduced in sugar, you can use a sugar substitute or coconut sugar.
  • Instead of using cream cheese, you can also make the buttercream frosting with 1/2 cup vegan butter (mix until creamy), then add 1 cup coconut cream (mix again) and stir in 1 cup creamy peanut butter + vanilla. Sift in powdered sugar and mix again until creamy. Simply refrigerate a can of coconut milk overnight. Then scoop out the solid part from the can which should have the same consistency as cream cheese (this is the coconut cream).
  • Please make sure to use CREAMY peanut butter and no oily! Otherwise, your frosting will be too runny.
  • You can keep leftover cake covered in the fridge for up to 3-4 days, or you can freeze the un-frosted cake for up to 1 month.
  • You can also turn the batter into cupcake or muffins. Fill the pans 2/3 full and bake for 20-25 minutes.
  • If you’re making this cake without the peanut butter frosting, you can top it with a simple chocolate frosting or enjoy it plain. It also tastes delicious when you serve a scoop of vegan ice cream, coconut yogurt or whipped coconut cream and a drizzle of caramel sauce on top of your slice.
Did you make this recipe?Mention @biancazapatka or tag #biancazapatka!