Peanut Butter Chocolate Swirl Cake (vegan)

Swirl cakes, zebra cakes, marble cakes - whatever you call them they definitely look amazing even though they are so incredibly tasty!

This peanut butter cup inspired cake uses peanut flour (not peanut butter) & is frosted with a delicious rich, nutty frosting!

Ingredients (makes 4” two tier cake*):

- 150g plain flour

- 2 tsp baking powder

- 100g light brown sugar

- 1 tbsp cocoa powder

- 1 tbsp peanut flour

- 165ml almond milk

- 75g vegan butter, melted

- 3/4 tbsp cider vinegar

- 3/4 tsp vanilla bean extract


- 1/3 cup peanut butter

- 2/3 cup icing sugar

- 2 tbsp dairy free spread

- 1-2 tbsp almond milk


  1. Preheat oven to 160C. Grease two mini springform cake tins (4in*) or line with parchment paper.

  2. In a large bowl mix together the milk, butter, vinegar and vanilla extract until combined.

  3. Add the plain flour, baking powder, sugar and mix together to form a creamy batter.

  4. Halve the batter into a separate bowl. To one mix in the cocoa powder, to the other add the peanut flour.

  5. Once mixed, divide into your two cake tins (one spoon of each at a time) and cook in the oven for around 25 minutes until a skewer comes out clean.

  6. Allow to cool completely before icing. Mix icing ingredients together until smooth, adding more milk if needed.

*For a larger "normal sized" cake, double the recipe and use 8in cake pans! (I made a small one as I live with someone who doesn't eat cake!)

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