Vegan Peanut Butter Cupcakes | Peanut Butter Cake | Vegan Peanut Butter Cake | Moist Peanut Butter Cake
Okay – this recipe is so damn good I honestly can’t freaking stand it! Also can’t even believe I’m sharing it, as I want to hoard the goodness for me and those lucky enough to know me!
Yet here I am…
For reals though – it is beyond delish, and everyone that has it HAS to make comments. Repeatedly.
It is moist, peanut butter-riffic, thick, and just all around perfect. Whether you opt to make it into a simple 8-inch round cake form, or throw it in cupcake liners, you and yours are going to DEVOUR it! Vegan or not, this is legit the best peanut butter cake ever. And if you know me and my inner fat girl, we’ve eaten a lot of damn peanut butter cupcakes and cakes! I go to bakeries in every single town, everywhere I go, so believe me when I say…I would know. Any bakery or cupcake shop that has a peanut butter cake cupcake, I’m getting it. And sadly, I’m most often disappointed as there’s barely any damn PB flavor! Plus the shit ton of icing on top has watered-down PB flavor too. I’m always like – ya’ll could do such much better. So I did!
One thing you have to know about me if you didn’t already – I only use organic ingredients. It’s how I roll, and it’s how you should to, yet that’s a convo for another day. One thing you have to get right though, is that you gotta use real/natural peanut butter. None of that junk dragged down with extra BS oils and extra sugar – JUST PEANUTS ground up in a jar with some salt is all you need freinds. My favorite brands are the organic one found at Costco (formerly Kirkland brand, now Naturally More) and then Trader Joe’s! If neither of those stores are an option, your regular grocery store or big box like Target should have Smucker’s Organic Natural Peanut Butter – Creamy.
I always opt to ice these with a peanut butter glaze versus a thick and heavy icing that’s 2-3 inches thick. Personally, I am not huge on icing as: 1) it’s the least healthy part of any cake or cupcake 2) it’s way too damn sweet 3) most bakeries have the ratio so fucked up that it’s like 3 times the icing per cake or brownie, and I can’t even taste the stuff I’m supposed to 4) it generally offers no nutritional value so it’s not like I need a shit ton.
If icing is your thing, good for you, yet when using real PB for the glaze, you’re going to see that mixed with a bit of almond milk (or whatever milk you’d like) and powdered sugar, that is all you need! More importantly, it’s also all your waistline needs! Remember, we can make healthier calls EVEN with our sweets, kids! The peanut butter flavor of the natural PB with no butter to distract it from the powdered sugar, is divine! The smell it wafts into the air is also just out of this world! Trust me! Your inner fat girl will be all good with my guidance and advise 🙂
Vegan Peanut Butter Cake (Cupcakes)
Ingredients
Method
- Preheat oven to 350º (F). Line cupcake pan with liners, or cut parchment paper to the size of the cake pan bottom and line pan.
- Measure out your almond milk. Add apple cider vinegar to the milk and stir well. Let mix sit for 5-10 minutes.1 Cup Almond Milk, 1 Tbsp Apple Cider Vinegar
- In a medium bowl – combine the flour, cane sugar, baking soda and salt. Mix well with a whisk and form a well in the center.1 3/4 Cup Flour (Preferably UNbleached Wheat Flour!), 1 Cup Raw Cane Sugar, 1 Tsp Baking Soda, 3/4 Tsp Himalayan Sea Salt
- Measure oil into a measuring cup. Add peanut butter and vanilla. Stir well with a whisk or fork.3 Tbsp Natural Peanut Butter, 1 Tsp Vanilla
- Pour oil mixture directly into the well of the dry ingredients. Mix with large spoon.
- Add milk mixture a little bit at a time to the bowl, mixing in between portions until all ingredients have been well combined.
- Pour into cupcake liners or cake pan.
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Transfer finished deliciousness to a wire rack to cool.
- Prepare your glaze by combining the peanut butter and almond milk using an electric mixer on low, then slowly add in powdered sugar 1/4 cup at a time (sift if you're EXTRA!). Drop in a dash of sea salt, if you'd like. When you've reached the desired consistency, pour onto completely cooled cake or cupcakes. Ideally, it drops onto your finger from the spoon and stays in place, versus falling right off! Adorn with chopped peanuts if desired.1/3 Cup Natural Peanut Butter, 3 Tbsp Almond Milk, 1 1/2 Cup Powdered Sugar, 1 Dash Himalayan Sea Salt
Notes
Can’t wait for you to try this recipe! I can literally taste it while I type this up….and I’m drooling. I would eat this cake every day if I felt it was healthy-ish enough to not have me lookin’ a little too thick! That’s why some of my recipes are for all the time, and some are for those special days or occasions that matter most. As I said, vegan or not, this shit is simply divine!
Another sinful little idea is to pop some mini chocolate chips in the batter, and then adorn your PB glaze with crumbled peanut butter cups! OH NOOOOO I DIDN’TTTTTTTTT!!!!!!!!!
And relax – if you don’t want to use Reece’s as you’re truly a vegan or are trying to be another type of healthy-ish with you gluten filled cake, Justin’s makes some and Lily’s can also help you out, too!
PS – You can freeze the cake or cupcakes (ideally without glaze or icing) tightly in freezer wrap and an airtight baggie for a couple of months if need be. When you’re ready to enjoy, just take them out and let them sit counter-side for a few hours. Once they’re room temp, add some goodness to the top and devour!