I want it all, but I would settle for some chocolate.

Update: I’m so excited to announce that this recipe won the cakes category in the Earth Balance Holiday Bake Off 2015!

Sometimes you just need a big, fat piece of something chocolaty, and decadent, and rich, and this is definitely that something. I’m normally more of a pie person, but this last week I have been craving something chocolaty, and sweet, and cakey. This is what I came up with. It totally hit the spot, and was a big winner for the boys in the house, because before I knew it, this rich, sweet, chocolate cake was gone! This is probably a good thing, because I would have eaten way to much if it had stuck around any longer!

I used three, 8 inch pans to make this cake 3 layers. You can do as many layers as you wish. You could also can use a spring form pan to make this cake, cutting the layers after. Or make cupcakes!

If frosting gets too hard in the fridge, just let rest at room temperature for a few minutes, then give it a good stir.

Another note, you can leave out the coffee and sub in water instead. I love coffee and chocolate but if you don’t, that’s OK. I still love you.

Print Recipe 4.37 from 11 votes Chocolate Peanut Butter Cake Servings: 8 to 10 Author: Dora Ingredients 2 Cups Flour

2 Cups Sugar

3/4 Cup Unsweetened Cocoa Powder

2 tsp Baking Soda

1 tsp Baking Powder

1 tsp Salt

1/2 Cup Melted Earth Balance Vegan Butter

2 Tbs Ground Flax Seed

1 Cup Almond Milk

1 tsp Apple Cider Vinegar

1 tsp Vanilla Extract

1 Cup Black Coffee

1 Cup Peanut Butter

1 Cup Earth Balance Vegan Butter

1/8 Cup Agave or maple Syrup Instructions Preheat oven to 375 Degrees

Mix together almond milk and apple cider vinegar and whisk to combine.

Add in the melted butter, vanilla, coffee, and flax. Mix to combine.

Sift together flour, baking soda, baking powder, salt, and cocoa.

Add sugar to dry ingredients.

Add wet ingredients to dry ingredients.

Mix until thoroughly combined.

Pour into an 9 inch cake pan or a spring form pan. You could also divide evenly between 2 pie pans for 2 layers.

Gently tap on counter to release any bubbles.

Bake for 40 to 50 minutes or until toothpick placed in center comes out clean.

Let cool.

For frosting, use a handheld or counter-top mixer to whip peanut butter, butter, and sweetener until smooth.

Place in fridge until ready to use.

When Cake is cool, carefully cut horizontally in half to make two layers. (if you didn't use 2 pans)

Spread half the frosting on the first layer.

Add the second layer.

Add remaining frosting.

Optional: Drizzle with chocolate syrup and top with nuts or peanut butter chips

Update: The photos from this recipe have been updated. If you found the below photo on Pinterest, this is the same recipe!

Make it, eat it, enjoy!