Vegan

Vegan Peanut Butter Cake with Chocolate Peanut Butter Glaze

An easy, vegan peanut butter cake with decadent chocolate peanut butter glaze on top is a show-stopping dessert. This is the ultimate, moist peanut butter cake! (blender cake, ready in 25 minutes, soy-free and gluten-free options). This recipe was first published on Dec 8, 2016.

slice of peanut butter cake with chocolate peanut butter glaze

Why You’ll Love Peanut Butter Cake
More Vegan Desserts!
Vegan Peanut Butter Cake with Chocolate Peanut Butter Glaze Recipe
Ingredients and Substitutions
???? Tips
How to Make Peanut Butter Cake
Frequently Asked Questions

This peanut butter sheet cake is super easy and moist. And you can make the batter in the blender! Using the blender method, it takes only 5 minutes to get everything together. You can make the peanut butter cake batter in a bowl, if you prefer.

Whip up the 5-ingredient chocolate glaze or make a peanut butter frosting while the cake bakes. When the cake is cool, you’re ready to frost and serve.

overhead photo of chocolate glaze on the peanut butter cake

This Moist peanut butter cake is amazing as-is or with a glaze or frosting. It’s also a versatile recipe! Use any nut butter of choice, like almond or cashew butter.

The chocolate glaze is just vegan chocolate chips, non dairy milk, coconut oil, and peanut butter. It comes together quickly in a pan on the stovetop while the cake is baking and cooling.

sliced peanut butter cake on a cutting board

Add some chopped peanuts to the batter for crunch. You can also add dried fruits or chocolate chips to the cake!

close-up of slice of peanut butter cake with chocolate peanut butter glaze

Why You’ll Love Peanut Butter Cake

moist, fluffy peanut butter cake
rich chocolate peanut butter ganache topping
quick and easy cake batter you make in the blender
sub nut butter of choice, like almond or cashew butter or sun butter for nutfree
easy to make soy-free and/or gluten-free

fork taking a bite of slice of peanut butter cake with chocolate peanut butter glaze

More Vegan Desserts!

One bowl Pumpkin Bread
1 Bowl Banana Apple Bread. Can be made into muffins
Peanut Butter Chocolate Marble Cake
Vegan Almond Butter Blondies with Chocolate Chips
Vegan Chocolate Pumpkin Cake and Cake Mix In a Jar
Vegan Gingerbread Cake

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Vegan

Summer Spinach Salad with Chickpea Olive Crumble

A fully loaded, flavor packed, protein rich summer spinach salad with an umami-packed crisp chickpea hemp seed olive crumble, nutrient dense greens, and creamy, vibrant tahini lemon dressing. A perfect hot weather dinner. (23g protein and 15g fiber per serving, (gluten-free, soy-free, nut-free, high protein)

This is a fantastically hearty summer spinach salad. It has so many textures and flavors, and it has 80 grams of protein for the entire salad. That’s 20 grams of protein per serving. For a salad!

There is protein from the chickpeas, from the hemp seeds, and from the nutritional yeast in the chickpea crumble. There’s also protein from the tahini in the dressing, the non-dairy yogurt (depending on the brand), as well as a little protein from the greens that you use in the salad. You can amp up the protein even more by sprinkling it with some hemp seeds before serving or adding some of my tofu bacon bits, or other high protein toppings.

fork taking a bite of summer spinach salad with chickpea olive crumbles

The salad has this creamy texture from the dressing, the crunch from the fresh veggies, and crispiness from the chickpea crumbles, which we bake until they’re crispy-crunchy. The umami comes from the olives and the sun-dried tomato, and the refreshing, fresh flavor comes from lemon zest, the cucumbers, and any other crunchy veggies and greens.

It’s just a fabulous combination of flavors and textures. The combination of tahini and yogurt helps mellow tahini’s strong flavor and makes for a rich, creamy dressing.

Why You’ll Love this Summer Spinach Salad

incredible combination of flavors and textures! Crunchy veggies, creamy dressing, and savory, crisp chickpea-olive crumble.
easy to make in about 30 minutes
packed with veggies and protein
naturally gluten-free, soy-free, and nut-free