Chocolate-Peanut Butter Cake

Here’s a delicious, chocolaty dessert recipe for Valentine's Day! This easy-to-bake cake makes a luscious treat for your Valentine, any time of year!

Serve this yummy treat for any occasion – it’s a real crowd pleaser for chocolate and peanut butter lovers alike!


Chocolate-Peanut Butter Cake

Makes 8 Servings



1 cup nondairy milk

1/3 cup creamy peanut butter

½ teaspoon vanilla extract

2 cups whole wheat flour

2 teaspoons baking powder

½ teaspoon baking soda

2/3 cup sucanat, brown sugar or your favorite dry sweetener

½ cup plus 2 teaspoons unsweetened shredded dried coconut

¼ cup unsweetened cocoa powder

¾ cup water

1/3 cup dark raisins



3/4 cup vegan dark chocolate chips


Preheat the oven to 375 degrees F. Lightly coat a 9-inch round cake pan with vegan margarine.


Put the nondairy milk, peanut butter and vanilla in a blender and process until smooth and creamy.


Put the flour, baking powder and baking soda in a large bowl and stir with a dry whisk to combine. Add the sucanat or brown sugar, coconut and cocoa powder and stir with the whisk to combine.


Stir in the peanut butter mixture and water and mix just until incorporated. Fold in the raisins. The batter will be thick, but if it seems overly dry, stir in a bit more nondairy milk, 1 tablespoon at a time. Alternately, if it seems overly wet, stir in a bit more flour, 1 tablespoon at a time.


Pour the batter into the prepared pan and smooth the top. Bake for 35 to 45 minutes, or until a toothpick inserted in the center of the cake comes out clean. Remove the cake from the oven and immediately sprinkle the chocolate chips evenly over the top of the piping hot cake. Put the cake back in the oven for 15 to 30 seconds to let the chips partially melt. Working quickly, spread the melted chocolate chips evenly over the top of the cake, spreading it almost to the edge of the pan.


Put the pan on a wire rack and loosen the sides of the cake with a knife. Cool for 20 to 30 minutes before serving.  Covered tightly and stored in the refrigerator, leftover cake will keep for about 3 days.