This WFPB chocolate peanut butter cake recipe is so easy to make. I’ll bet it finds it’s way to your table at least once a week.
Long after I started making efforts to remove processed sugar from my diet, I had strong cravings for chocolate. It was the sweet treat hurdle I just couldn’t seem to get over.
WFPB (whole food plant based) chocolate dessert recipes gave me the leverage to clear that hurdle.
They are all you need to satisfy your chocolate cravings, and you can eat them guilt free.
Can I use white flour to make my WFPB chocolate cake?
Choosing flour to make whole food plant based desserts is the most difficult part of making them.
But the good news is that once you get used to using alternative flours, you develop a familiarity with them that makes it easier and easier as you go.
It’s not that the flours you’ve been using to bake right along are not plant based, because they are.
It’s just that they are not whole foods. They are HIGHLY processed and simply not good for your body.
Some acceptable WFPB alternative flours that you can start using to build your plant based baking repertoire are; oat, millet, almond, brown rice, chickpea, garbanzo bean, coconut, and even whole wheat.
For this WFPB chocolate peanut butter cake recipe we will be using almond flour and oat flour. They work well together, and their flavors blend nicely with cocoa.
Do I need a special pan to bake my WFPB chocolate cake?
It is not necessary to run right out and buy a special pan to bake your WFPB goodies.
Make a few recipes first and see if you feel as though you are going to continue on with your WFPB baking journey.
If you line your pan with parchment paper before you pour your batter into it, you won’t have any problem at all removing your cake from the pan.
I have even cheated and used a light covering of coconut oil on my pan when I’ve been in a pinch.
Doing this does take away the virtue of the cake being 100% WFPB. And for that reason I avoid it as best I can.
But, there have been stormy days when my choices were to brave the roads for parchment paper or use a little coconut oil. The coconut oil seemed like the lesser of two evils in those circumstances.
What can I use to top my cake with besides peanut butter icing?
There are ENDLESS ways to top your WFPB chocolate peanut butter cake.
This recipe uses peanut butter icing, which is perfect for those who love the crazy popular flavor blend of chocolate and peanut butter, and obviously part of the cakes name.
But, I know there are some out there who aren’t fond of this combo. It’s hard for me to understand, and yet easy for me to respect.
So, here are some other choices for you to consider …
- Cashew cream icing – there are many plant based cashew cream icing recipes out there, check out on of my favs here
- Raspberry cream icing – basically blend some raspberries into your favorite cashew cream icing and you’ve got this one mastered
- Date syrup and coconut flakes – drizzle your cake with date syrup and sprinkle it with coconut flakes to taste
- Honey, crushed almonds, and bananas – drizzle your cake with honey, layer the top with sliced bananas, and sprinkle it all with crushed almonds
- Chocolate syrup – blend cocoa into date syrup or honey and drizzle it on top of your cake
Should I keep my WFPB cake in the refrigerator?
Because this cake is made with whole food ingredients and doesn’t contain any preservatives, it is best to refrigerate it.
And that’s actually a really good thing because it tastes so much better when it’s chilled. Like really SO MUCH BETTER!
I don’t even eat it until it is thoroughly chilled. And I’m not the kind of woman who finds it easy to resist a good slice of chocolate cake.
So place it in an airtight container, toss it in the fridge, and then do your best to hold on tight until it is thoroughly chilled before you take a bite. You’ll be glad you did!
5 tips for baking WFPB cakes
- If you don’t have any peanut butter in the house you can make a suitable replacement for it by soaking a soft nut (cashews, walnuts, pecans, pistachios) in water overnight, draining them, and then blending them in a food processor until they has the same consistency. If you have to add more water to them as they blend you can, just do it a little at a time so that it doesn’t get too runny.
- The fresh lemon juice can be replaced with apple cider vinegar. Adding the lemon juice to the plant milk and allowing it to stand for 10 minutes creates a WFPB substitute for buttermilk, apple cider vinegar will do the same.
- Mixing 1 tablespoon of ground flax seed with 3 tablespoons of water and allowing it to sit is done to create an egg replacement. Adding 3 tablespoons of mashed banana to the recipe instead will work as well. So, no ground flax seed, no problem.
- If you choose to top your WFPB cake with a syrup, such as date syrup, chocolate syrup, or honey, wait to top it until just before serving it. Spreading a syrup over it, and storing it in the refrigerator, will give the syrup time to soak into the cake and it will make it soggy.
- If you have some time on your hands, or are making this cake for a special occassion, make some WFPB peanut butter cup fudge to chop up and spread on top. SO YUMMY!
I’d love to hear about your experience making this cake. Or about your experience with WFPB cakes in general.
Have you ever made one? Did you like it? Did you like it enough to make it again?
Let’s meet in the comments and chat all about it!
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This WFPB chocolate peanut butter cake recipe is so easy to make. I'll bet it finds it's way to your dinner table at least once a week.
FOR THE CAKE:
- 3 cups plant milk, unsweetened
- 1 1/2 cups pitted dates
- 3 tbls fresh lemon juice
- 1 tbls flax meal
- 3 tbls water
- 2 tsps vanilla extract
- 1 cup cocoa powder
- 1 cup oat flour
- 2 cups almond flour
- 1 tsp baking soda
- 1 1/2 tsps baking powder
FOR THE ICING:
- 1 1/4 cups water
- 1/2 cup pitted dates
- 1 cup peanut butter, peanuts as only ingredient
- 1 1/4 cup oat flour
- 1 1/2 tsps vanilla extract
FOR THE CAKE:
- Preheat oven to 325°
- Soak dates in plant milk for 24 hours
- Remove dates from plant milk and place them in a food processor
- Add lemon juice to plant milk and allow to sit for 10 minutes
- In a small bowl mix water and flax meal and allow to sit for 10 minutes
- Pour plant milk and lemon juice into the food processor with the dates and blend until they reach a smooth consistency
- Add flax/water mixture and vanilla extract and stir to mix well, DO NOT BLEND
- In a large bowl mix together all remaining ingredients
- Combine the two mixtures and mix well with a whisk, DO NOT BEAT
- Divide the mix between two 9" silicone baking pans, alternately you can line any two 9" baking pans with parchment paper and use those
- Bake for 20-25 minutes or until a cake tester inserted in the center of the cake comes out clean, watch closely as they will be quick to burn if left in the oven too long
- Remove from the oven and allow to sit for 15 minutes
- Remove cakes from the pans and place them on a cooling rack
- Allow them to sit for 1 hour before icing them
FOR THE ICING:
- Soak dates in water for 24 hours
- Place all ingredients in a food processor and blend until smooth
- Ice the top of one cake with a 1/4" layer of icing
- Place the second cake on top of the icing
- Pour the remaining icing onto the center of the top cake, gently and evenly smooth it out to the edges of the cake allowing it to spill over onto the sides
- Chill and serve
Amount Per Serving: Calories: 464Total Fat: 24gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 5mgSodium: 309mgCarbohydrates: 52gFiber: 9gSugar: 20gProtein: 16g
This data was provided and calculated by Nutritionix on 4/30/2021. Nutrition information is not always accurate.