Chocolate Chip Peanut Butter Cake
This nutty, chocolatey vegan cake has long been a family favorite. It’s practically foolproof, and, with just minutes of hands-on time, a dream come true for lazy bakers like me. I often make this when asked to bring dessert to a gathering, and when I do, I double the recipe so I can leave one of the cakes at home! Feel free to substitute cashew or other nut butter for the peanut butter, and if need be, try the gluten-free version.
Makes 9 to 12 squares, or 8 wedges
- 1 cup spelt or whole wheat pastry flour,
or 1 cup gluten-free flour mix (such as Bob’s Red Mill, etc.)
- 1 teaspoon baking powder (for spelt or wheat flour)
or 1 teaspoon xanthan gum (for GF flour mix)
- 1/3 cup natural granulated sugar
- 1/2 teaspoon salt
- 1/2 cup applesauce
- 1/2 cup plain nondairy milk (rice, almond, etc.)
- 1/2 cup natural peanut butter, at room temperature
(smooth or chunky — I prefer chunky)
- 1 cup vegan semi-sweet chocolate chips
- 1/3 cup raisins, optional
Preheat the oven to 350 degrees F.
Combine the flour, baking powder, sugar, and salt in a mixing bowl and stir together.
Combine the applesauce, rice milk, and peanut butter in another bowl and whisk together until smooth. Pour into the flour mixture and stir together until fairly well blended, then use a whisk until the mixture is smooth.
Stir in the chocolate chips and optional raisins. Pour into a lightly oiled 9-inch round or square cake pan. Bake for 25 to 30 minutes or until golden on top, and a knife inserted into the center comes out with chocolate, but no batter.
Allow to cool to room temperature or just warm, then cut into squares or wedges to serve.