The Best Vegan Peanut Butter Cake (Ultra Moist & Easy!)

There’s something incredibly comforting about a classic peanut butter cake. It’s nostalgic, satisfying, and feels like a warm hug in dessert form.

But so many recipes, especially vegan ones, can end up dry and dense. This recipe is different.

I was inspired by a simple snack cake from a local coffee shop and was determined to create a version that was not just vegan, but unbelievably moist and tender. After many trials, I cracked the code.

The secret lies in creating a rich, thick batter that bakes into a cake with a perfect crumb—not exactly light and airy, but deeply satisfying and never, ever dry. We’ll top it all off with a whipped peanut butter frosting that’s so good, you’ll want to eat it with a spoon, much like the rich filling in our ultimate vegan Boston Cream Pie.

Get ready to bake a cake that will have everyone asking for the recipe!

Why You’ll Fall in Love With This Recipe

This isn’t just another cake recipe; it’s destined to become a staple in your dessert rotation. Here’s what makes it so special:

• Incredibly Moist Crumb: The combination of oil and vegan ‘buttermilk’ creates a tender, moist texture that stays fresh for days.
• Simple Pantry Ingredients: No hard-to-find specialty items here! You likely have everything you need, like flour, sugar, oil, and peanut butter, ready to go.
• Intense Peanut Butter Flavor: We use peanut butter in both the cake and the frosting for a rich, nutty flavor that shines through in every bite.
• Beginner-Friendly Method: The steps are straightforward and don’t require any complicated techniques. Even if you’re new to vegan baking, you can make this cake with confidence.

A Closer Look at Key Ingredients

The magic of this cake comes from a few simple ingredients working in harmony. Understanding their roles will help you get perfect results every time.

• Vegan ‘Buttermilk’ (Soy Milk + Apple Cider Vinegar): This is the secret weapon for a tender crumb. When you add an acid like apple cider vinegar to plant-based milk, it curdles slightly. This reaction tenderizes the gluten in the flour, preventing the cake from becoming tough. According to baking experts at King Arthur Baking, this acidic addition also reacts with the baking powder to provide a better rise.
• Creamy Peanut Butter (Conventional): For this recipe, it’s best to use a conventional, emulsified creamy peanut butter like JIF or Skippy. Natural peanut butters, where the oil separates, have varying moisture and fat contents that can make the cake oily or dry. The emulsifiers in conventional peanut butter ensure a consistent, stable batter and a perfectly moist result, a key distinction explained by food science writers.
• Canola or Vegetable Oil: While butter adds flavor, oil adds pure moisture. Using a neutral oil allows the peanut butter flavor to be the star while guaranteeing the cake is exceptionally moist. You can substitute other neutral oils like avocado oil if you prefer.

How to Make the Perfect Vegan Peanut Butter Cake

This batter is thicker than you might expect, so don’t be alarmed! Trust the process for a wonderfully dense and moist cake.

1. Prepare the Oven and Pan: Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking pan. This size is perfect for a classic sheet cake.
2. Make the Vegan Buttermilk: In a liquid measuring cup, combine the soy milk and apple cider vinegar. Give it a quick stir and set it aside for 5-10 minutes. You’ll see it start to curdle slightly.
3. Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Whisking helps distribute the leavening agent evenly, which is crucial for a consistent rise.
4. Mix the Wet Ingredients: In a large bowl or the bowl of a stand mixer, beat the creamy peanut butter, granulated sugar, and oil on medium speed until smooth and well-combined. Scrape down the sides of the bowl as needed to ensure everything is incorporated.
5. Combine Wet and Dry: Add the dry ingredients to the wet ingredients in three additions, alternating with the vegan buttermilk (begin and end with the dry ingredients). Mix on low speed just until the flour disappears. Over-mixing can develop gluten and make the cake tough.
6. Spread the Batter: The final batter will be very thick. Scrape it into your prepared pan and use an offset spatula to spread it evenly into the corners. It won’t pour easily, so this step is important for an even bake.
7. Bake to Perfection: Bake for 28-32 minutes. The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs attached. Let the cake cool completely in the pan before frosting.

Whipping Up the Dreamy Peanut Butter Frosting

This frosting is the perfect finishing touch—light, fluffy, and intensely flavorful. It’s also incredibly simple to make.

1. Cream the Fats: In a large bowl using a handheld or stand mixer, beat the softened vegan butter and creamy peanut butter together on medium-high speed for about 2 minutes, until completely smooth and creamy.
2. Add Sugar and Liquids: Add the powdered sugar, 4 tablespoons of soy milk, and the vanilla extract. Start mixing on low speed to prevent a sugar cloud, then gradually increase to high.
3. Whip Until Fluffy: Beat the frosting on high speed for a full 2-3 minutes. This incorporates air into the mixture, making it exceptionally light and fluffy.
4. Adjust Consistency: If the frosting is too thick, add more soy milk, one tablespoon at a time, until it reaches a smooth, spreadable consistency. If it’s too thin, add a bit more powdered sugar. Once cooled, spread generously over your cake.

Expert Tips and Delicious Variations

Here are a few pro tips and fun twists to help you customize this recipe and get it right every time.

• Don’t Over-mix: The number one rule for a tender cake is to mix the batter only until the ingredients are just combined. A few small lumps are perfectly fine.
• Cool Completely: Be patient! Frosting a warm cake is a recipe for disaster. The heat will melt the frosting, creating a soupy mess. Ensure the cake is at room temperature before you begin.
• Sheet Cake Option: For a thinner cake that feeds a crowd, bake it in a 10×15 inch jelly roll pan for 15-18 minutes.
• Gluten-Free Version: You can substitute a high-quality, 1-to-1 all-purpose gluten-free flour blend. The texture may be slightly different, but still delicious.
• Snack Cake Style: For a simpler dessert, skip the frosting altogether. Instead, fold 1 cup of vegan mini chocolate chips into the batter before baking. For another simple one-bowl dessert, check out the best fudgy raspberry brownies.
• Add a Chocolate Drizzle: Melt some vegan chocolate chips and drizzle them over the finished frosting for an extra decadent touch.

Frequently Asked Questions

1. Can I use a different type of plant-based milk?

Yes, absolutely. While soy milk is great for creating a rich vegan buttermilk due to its high protein content, you can successfully use almond, oat, or cashew milk in its place. The curdling effect may be less pronounced, but it will still work well.

2. Why did my cake turn out dry?

Dryness in this cake is usually caused by one of two things: inaccurate flour measurement or over-baking. For best results, use the ‘spoon and level’ method for measuring flour: spoon the flour into your measuring cup, then level it off with a straight edge. This prevents packing too much flour in. Also, check the cake for doneness at the lower end of the baking time, as ovens can vary.

3. How should I store the peanut butter cake?

This cake stores beautifully. You can keep it in a covered container at room temperature for up to 3-4 days. There’s no need to refrigerate it, as that can actually dry it out. You can also freeze individual slices wrapped tightly in plastic wrap and then foil for up to 3 months. Let them thaw at room temperature before enjoying.

4. Can I make this recipe into cupcakes?

Yes, this batter works well for cupcakes. Simply line a muffin tin with paper liners and fill them about two-thirds full. Bake at 350°F (175°C) for about 18-22 minutes, or until a toothpick inserted into the center comes out clean. This recipe should yield about 18-24 cupcakes.

Conclusion

This Old-Fashioned Vegan Peanut Butter Cake is proof that you don’t need dairy or eggs to create a deeply comforting, flavorful, and incredibly moist dessert. It’s perfect for birthday parties, potlucks, or simply as a sweet treat to have on hand during the week. For another fun party dessert, be sure to try our recipe for easy vegan jelly donuts.

The combination of the tender peanut butter cake and the fluffy, decadent frosting is a match made in heaven. Give it a try, and watch it become a new family favorite!