Go Back
Gorgeous Vegan PB Cupcakes!

Vegan Peanut Butter Cake (Cupcakes)

A ridiculously delicious peanut butter cake that I'm confident will be THE BEST or one of the absolute best you've ever had! It just happens to be vegan, too!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 25 minutes
Total Time 1 hour 5 minutes
Servings: 1 8-inch round cake
Course: Dessert, Snack
Cuisine: American, Dairy Free, Vegan
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 3/4 Cup Flour (Preferably UNbleached Wheat Flour!) *Feel free to sift, yet okay to be lazy and not.
  • 1 Cup Raw Cane Sugar *Organic please!
  • 1 Tsp Baking Soda
  • 3/4 Tsp Himalayan Sea Salt *If using regular table salt - use only 1/2 tsp.
Wet Ingredients
  • 1 Cup Almond Milk *Or milk of choice.
  • 1 Tbsp Apple Cider Vinegar
  • 1 Tsp Vanilla
  • 1/3 Cup Olive Oil *I use extra light so the olive flavor isn't as intense. Can possibly also use REFINED coconut oil. Never personally tried it though.
  • 3 Tbsp Natural Peanut Butter
Peanut Butter Glaze
  • 1/3 Cup Natural Peanut Butter
  • 3 Tbsp Almond Milk *Or milk of choice.
  • 1 1/2 Cup Powdered Sugar
  • 1/3 Cup Chopped Peanuts *As an adornment.
  • 1 Dash Himalayan Sea Salt

Method
 

  1. 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.
  2. 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
  3. 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
  4. 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
  5. Pour oil mixture directly into the well of the dry ingredients. Mix with large spoon.
  6. Add milk mixture a little bit at a time to the bowl, mixing in between portions until all ingredients have been well combined.
  7. Pour into cupcake liners or cake pan.
  8. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
  9. Transfer finished deliciousness to a wire rack to cool.
  10. 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

This recipe makes one 8-inch round cake, or 11-12 cupcakes, depending on the size! Recipe doubles perfectly, if you need more. And believe me, you're gonna need more!
I have also made these "peanut butter & jelly cupcakes" by coring them and dropping/piping in fruit juice-sweetened strawberry or grape jelly! So damn delish!