Chocolate peanut butter lovers rejoice! This super moist, easy peasy chocolate cake topped with salty peanut butter frosting tastes like a giant, gooey peanut butter cup.
Use 1/4 cup aquafaba (the liquid from canned chickpeas or other white beans) in place of the egg. Thin plant yogurt (such as cashew) with plant milk (such as oat) until it's the consistency of buttermilk and use in place of the buttermilk. Use vegan butter in the frosting in place of the dairy butter (I'm partial to Miyoko's brand), decreasing or omitting the salt if the butter is salted. The cake may need a slightly longer bake time, so be sure to test it with a toothpick for doneness.
Roasted peanut oil is the secret ingredient that gives the cake extra peanut flavor without the textural bother of nuts. But if you don't have any on hand, feel free to use sunflower oil in its place.
Cake recipe adapted from Snixy Kitchen
To turn this into a layer cake, double or triple the recipes and stack two or three layers atop each other. Or double the recipe and bake in a 9x12-inch pan to feed a crowd, increasing the baking time as needed.
I've added a vegan variation above!
Nutritional values are based on one of eight servings.