Mini Vegan Peanut Butter and Chocolate Cakes

Mini Vegan Peanut Butter and Chocolate Cakes

These mini vegan peanut butter and chocolate cakes are super soft, moist, chocolatey and decadent. Rich chocolate cake topped with an incredibly tasty peanut butter frosting. Made without eggs and dairy but no one will know that they’re vegan! A delicious vegan treat for any occasion.

Mini Vegan Peanut Butter and Chocolate Cakes

I really love chocolate and I really love peanut butter. In fact, my peanut butter, oat and chocolate chip cookies are one of my favourite recipes on my blog and one of my most popular too! So, it was only a matter of time before I made a really rich chocolate and peanut butter cake. I thought I would also make it vegan as I have quite a few friends and family that are now vegan.

Mini Vegan Peanut Butter and Chocolate Cakes

Is there a better combination than peanut butter and chocolate? I don’t think so! These cakes have the perfect peanut butter-to-chocolate ratio. And the frosting! It’s SO good!! I think it’s my favourite frosting, it’s just heavenly.

Mini Vegan Peanut Butter and Chocolate Cakes

Sometimes all you need on a Saturday or Sunday afternoon, after a long week at work, is a piece of a rich chocolate cake. And trust me, this cake is exactly what you need. It’s just so rich, chocolaty and delicious.

Mini Vegan Peanut Butter and Chocolate Cakes

I’ve now got quite a few vegan recipes on my blog and my favourite ones, which also happen to be some of my most popular blog posts, are my Vegan Victoria Sponge Cake and my Vegan Lemon Drizzle Cake. However, after coming up with this recipe, I think this has definitely become my favourite vegan cake!

Mini Vegan Peanut Butter and Chocolate Cakes

My mini vegan peanut butter and chocolate cakes are:

  • Dairy-free
  • Egg-free
  • Rich
  • Indulgent
  • Tasty
  • Chocolatey
  • Moist
  • Soft
  • Topped with peanut butter frosting
  • Can be turned into cupcakes or one large cake
  • Quick and easy to make!
Mini Vegan Peanut Butter and Chocolate Cakes

Ingredients needed to make mini vegan peanut butter and chocolate cakes

Plain flour – Make sure to measure your flour accurately. Too much flour and your cakes will be dry. Do not replace with self-raising flour.

Caster sugar – I recommend you use caster sugar for this recipe, but other types of sugar will work too.

Butter – I like to use Flora but you can use any type of vegan butter that you like.

ChocolateUse a vegan dark chocolate.

Cocoa powder – When combined with the melted chocolate, the cocoa powder adds a rich chocolatey flavour.

Baking powder and bicarbonate of soda – When combined with apple cider vinegar, a mixture of these two ingredients will help the cakes rise in the oven.

Salt – Brings out the sweetness of the cakes.

Oat milk – You can use any dairy-free milk. My personal favourite is oat milk, but you can use almond, rice or coconut milk.

Apple cider vinegar – When combined with the dairy-free milk, it forms a ‘vegan buttermilk’.

Vegetable oil – Makes the cakes soft and moist.

Peanut butter – I recommend that you use a non-natural smooth peanut butter rather than natural or homemade peanut butter. As wonderful as natural peanut butter may be, it isn’t great for baking. Cakes made with natural peanut butter come out very crumbly.

Instant coffee – When the hot coffee is combined with the cocoa powder in the mixture, it makes the cakes really soft and moist. If you don’t like coffee don’t worry as you can’t taste it at all in the cake!

Icing sugar – Needed to make the peanut butter frosting.

Mini Vegan Peanut Butter and Chocolate Cakes

How to make the chocolate cakes

Making my mini vegan peanut butter and chocolate cakes is actually really quick and easy!

Start by making your ‘vegan buttermilk’ by mixing the apple cider vinegar and dairy-free milk and setting it aside for a few minutes. Then simply mix the wet ingredients in one bowl and sift the dry ingredients into another bowl. Gradually mix the wet and dry ingredients until you have a smooth batter. Pour the batter evenly into your prepared cake pan and bake! That’s all!

The key to a perfectly moist chocolate cakes

The key to making a moist yet rich and decadent chocolate cake is not to over-bake the cake. I know it can be tempting to leave it in a minute or two longer but trust me, slightly under-baking is better than over-baking. If you over-bake these cakes, they will become dry and crumbly. I recommend you test your cake with a metal skewer to know if it is baked. So, when a metal skewer in the centre comes out clean, make sure to take them out of the oven.

Once you take the cakes out of the oven, I recommend that you allow them to cool for 5 minutes in the pan before transferring to a cooling rack. This way, the cakes will continue to cook slightly as it cools in the pan, but they will remain soft and moist.

Mini Vegan Peanut Butter and Chocolate Cakes

How to make the peanut butter frosting

The frosting is the best part of this cake! I actually think it’s my favourite frosting that I’ve ever made. It’s really similar to my frosting that I use in my Vegan Biscoff Cupcakes, but I replace the Biscoff spread with peanut butter.

I like to make my frosting while the cakes are cooling. It’s also pretty straightforward to make. Simply cream the butter and icing sugar until light and fluffy. Then, mix in the peanut butter. If you find that your frosting is too firm, you can add a little bit of dairy-free milk. If it’s too soft, then add in some more icing sugar.

Make sure that your cakes have fully cooled before you add the frosting. I know it’s difficult to wait as you just want to eat one! But if you add the frosting while the cakes are still hot, then the frosting will melt from the heat.

Mini Vegan Peanut Butter and Chocolate Cakes

These Mini vegan Peanut butter and chocolate cakes are perfect for any occasion!

They’re great for birthdays, afternoon teas, when you have family and friends around or just for a Sunday afternoon treat. I have to admit since coming up with this recipe, I’ve made them quite a few Sunday’s as they’re SO delicious!

If you’re looking for more vegan cake recipes, why not try my Vegan Victoria Sponge Cake or my Vegan Lemon Drizzle Cake. Or if you want some cupcakes, my Vegan Biscoff Cupcakes are one of my favourite recipes, but you can also try my vegan chocolate orange cupcakes.

Mini Vegan Peanut Butter and Chocolate Cakes

How to store leftover mini vegan peanut butter and chocolate cakes

If you have any leftover mini vegan peanut butter and chocolate cakes, store them in an airtight container at room temperature for up to 4 days.

Equipment needed to make mini vegan peanut butter and chocolate cakes

  • Large bowls
  • Rubber spatula or wooden spoon
  • 12-hole mini cake tin
  • Hand or food mixture (optional but recommended)

Tips for making mini vegan peanut butter and chocolate cakes

  • Sift the dry ingredients to ensure that all of the ingredients are evenly distributed and to avoid clumps of dry ingredients in the cake.
  • Make sure you add the coffee with the hot water. The addition of the coffee makes the cake super soft and moist and when combined with the cocoa powder it intensifies the chocolate flavour. You can’t taste the coffee in the cake.
  • Don’t overmix the batter! As this is a vegan cake and doesn’t contain eggs, a rising agent, it is important that you don’t over mix the batter. By over mixing the batter you’ll knock out all of the air and the cakes will not rise in the oven.
  • Don’t overbake the cake. This cake is extremely soft and moist, so it is better than you underbake it than overbake it. The cake will continue to cook in the pan while cooling. If you overbake it, even by a minute or two, the cake may be dry and crumbly.
  • Use a non-natural peanut butter. Homemade and natural peanut butter are not great for baking and cakes made with natural peanut butter come out very crumbly.
  • Make sure the cakes are completely cool before adding the frosting, if not the frosting will melt.

Step by Step Instructions: Mini Vegan Peanut Butter and Chocolate Cakes

For the chocolate cakes

Step 1

Preheat the oven to 190C/ 170C Fan/ 375F/ Gas 5. Spray your 12-hole mini cake tin with cooking spray.

Step 2

Make the vegan ‘buttermilk’ by mixing the dairy-free milk and the apple cider vinegar. Set aside for 5 minutes.

Mini Vegan Peanut Butter and Chocolate Cakes

Step 3

Cream the butter and the sugar until light and fluffy. Then add in the peanut butter.

Mini Vegan Peanut Butter and Chocolate Cakes
Mini Vegan Peanut Butter and Chocolate Cakes

Step 4

In a separate bowl, sift in the dry ingredients and mix together.

Mini Vegan Peanut Butter and Chocolate Cakes
Mini Vegan Peanut Butter and Chocolate Cakes

Step 5

Mix the coffee with the boiling water. Mix in the melted chocolate to form a smooth mixture.

Mini Vegan Peanut Butter and Chocolate Cakes

Step 6

Add the buttermilk to the dry ingredients. Then, add in the vegetable oil.

Mini Vegan Peanut Butter and Chocolate Cakes
Mini Vegan Peanut Butter and Chocolate Cakes
Mini Vegan Peanut Butter and Chocolate Cakes

Step 7

Gradually mix the dry ingredients.

Mini Vegan Peanut Butter and Chocolate Cakes

Step 8

Add in the coffee and chocolate mixture.

Mini Vegan Peanut Butter and Chocolate Cakes
Mini Vegan Peanut Butter and Chocolate Cakes

Step 9

Divide the batter evenly in a 12-hole mini cake tin and bake for 15-18 minutes.

Mini Vegan Peanut Butter and Chocolate Cakes

For the peanut butter frosting

Step 1

Cream the icing sugar and the butter, until light and fluffy.

Mini Vegan Peanut Butter and Chocolate Cakes
Mini Vegan Peanut Butter and Chocolate Cakes

Step 2

Mix in the peanut butter.

Mini Vegan Peanut Butter and Chocolate Cakes

Step 3

If your frosting is too firm add in a little bit of dairy-free milk. If it is too soft add in a little bit more icing sugar.

Step 4

Once the cakes have completely cooled, add the peanut butter frosting.

Mini Vegan Peanut Butter and Chocolate Cakes

Why not try these other vegan recipes?

Want some more recipes?

Subscribe to my newsletter and you’ll receive all of our latest recipes straight to your inbox!

You can also keep up to date on Pinterest and Instagram!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Mini Vegan Peanut Butter and Chocolate Cakes

Mini Vegan Peanut Butter and Chocolate Cakes


Description

These mini vegan peanut butter and chocolate cakes are super soft, moist, chocolatey and decadent. Rich chocolate cake topped with an incredibly tasty peanut butter frosting. Made without eggs and dairy but no one will know that they’re vegan! A delicious vegan treat for any occasion.


Ingredients

Scale

For the chocolate cake

  • 340ml oat milk
  • 1 tbsp cider vinegar
  • 100g vegan butter
  • 200g caster sugar
  • 100g smooth peanut butter
  • 300g plain flour
  • 40g cocoa powder
  • 1 tsp bicarbonate of soda
  • 2 tsp baking powder
  • 1 tsp salt
  • 1 tsp instant coffee
  • 100ml boiling water
  • 100g melted vegan chocolate
  • 150ml vegetable oil

 

For the peanut butter frosting

  • 150g vegan butter
  • 150g smooth peanut butter
  • 300g icing sugar
  • 12 tbsp oat milk, if needed

Instructions

For the chocolate cake

  1. Preheat the oven to 190C/ 170C Fan/ 375F/ Gas 5. Spray your 12-hole mini cake tin with cooking spray.
  2. Make the vegan buttermilk by mixing the dairy-free milk and the apple cider vinegar. Set aside for 5 minutes.
  3. Cream the butter and the sugar until light and fluffy. Then add in the peanut butter.
  4. In a separate bowl, sift in the dry ingredients and mix together.
  5. Mix the coffee with the boiling water. Mix in the melted chocolate to form a smooth mixture.
  6. Add the buttermilk to the dry ingredients. Then, add in the vegetable oil.
  7. Gradually mix in the dry ingredients.
  8. Add in the coffee and chocolate mixture.
  9. Divide the batter evenly in a 12-hole mini cake tin and bake for 15-18 minutes.

 

For the peanut butter frosting

  1. Cream the icing sugar and the butter, until light and fluffy.
  2. Mix in the peanut butter.
  3. If your frosting is too firm add in a little bit of dairy-free milk. If it is too soft add in a little bit more icing sugar.
  4. Once the cakes have completely cooled, add the peanut butter frosting.

Notes

  • Sift the dry ingredients to ensure that all of the ingredients are evenly distributed and to avoid clumps of dry ingredients in the cake.
  • Coffee. Make sure you add the coffee with the hot water. The addition of the coffee makes the cake super soft and moist and when combined with the cocoa powder it intensifies the chocolate flavour. You can’t taste the coffee in the cake.
  • Don’t overmix the batter! As this is a vegan cake and doesn’t contain eggs, a rising agent, it is important that you don’t over mix the batter. By over mixing the batter you’ll knock out all of the air and the cakes will not rise in the oven.
  • Don’t overbake the cake. This cake is extremely soft and moist, so it is better than you underbake it than overbake it. The cake will continue to cook in the pan while cooling. If you overbake it, even by a minute or two, the cake may be dry and crumbly.
  • Use a non-natural peanut butter. Homemade and natural peanut butter are not great for baking and cakes made with natural peanut butter come out very crumbly.
  • Adding the frosting. Make sure the cakes are completely cool before adding the frosting, if not the frosting will melt.

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe rating