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–+ servings
Dairy Free Kitchen

Dairy Free Chocolate Peanut Butter Cake

This dairy free chocolate peanut butter cake is rich, polished, and perfect for special occasions. Its striking finish makes every slice feel extra memorable.
Dairy Free Chocolate Peanut Butter Cake
Prep Time 45 minutes
Cook Time 26 minutes
Total Time 1 hour 11 minutes
Servings 12 slices
Calories 965 kcal
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Equipment

  • three 8-inch round cake pans
  • electric mixer
  • wire cooling racks

Ingredients

For the Chocolate Cake
  • 2 cups All-Purpose Flour
  • 1 3/4 cups Granulated Sugar
  • 3/4 cup Unsweetened Cocoa Powder
  • 2 tsp Baking Soda
  • 1 tsp Baking Powder
  • 1 tsp Fine Salt
  • 2 Large Eggs
  • 1 cup Unsweetened Soy Milk
  • 1/2 cup Neutral Oil
  • 2 tsp Pure Vanilla Extract
  • 1 cup Hot Brewed Coffee
For the Peanut Butter Frosting
  • 1 1/4 cups Dairy Free Butter, Softened
  • 1 1/4 cups Creamy Peanut Butter
  • 4 1/2 cups Powdered Sugar
  • 1/3 cup Unsweetened Soy Milk
  • 2 tsp Pure Vanilla Extract
  • 1/4 tsp Fine Salt
For the Chocolate Drip
  • 6 oz Dairy Free Semisweet Chocolate, Chopped
  • 1/2 cup Full-Fat Coconut Cream
  • 1/2 cup Chopped Roasted Peanuts

Instructions

  1. Heat the oven to 350°F. Line three 8-inch round cake pans with parchment paper and lightly coat the sides with neutral oil.
  2. Whisk the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Add the eggs, soy milk, neutral oil, and vanilla extract, then gradually whisk in the hot coffee.
  3. Divide the batter among the pans and bake for 22 to 26 minutes, until a toothpick comes out with a few moist crumbs. Cool for 10 minutes in the pans, then transfer the layers to wire racks.
  4. Beat the dairy free butter and creamy peanut butter for 2 minutes. Gradually beat in the powdered sugar, soy milk, vanilla extract, and salt until fluffy.
  5. Stack the completely cooled chocolate layers with peanut butter frosting between them. Cover the top and sides with the remaining frosting, then refrigerate for 20 minutes.
  6. Pour the hot coconut cream over the chopped dairy free chocolate and let it stand for 2 minutes. Stir until smooth, then cool for about 10 minutes until slightly thickened.
  7. Pour the chocolate ganache over the cake and guide it toward the edge to create drips. Sprinkle with roasted peanuts and let the ganache set for 20 minutes before serving.

Nutrition

Serving: 1servingCalories: 965kcalCarbohydrates: 110gProtein: 13gFat: 52g
Course Dessert
Cuisine American
Keyword chocolate cake, dairy free, layer cake, peanut butter

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