Peanut Butter Cake. Fudge Filling. Peanut Butter Icing.

three very simple recipes for the most stunning peanut butter fudge cake you will ever meet!

An easy one bowl mix for the peanut butter cake layers

my bakery recipe for fudge icing has been modified to a much lower version that the original!
and creamy peanut butter buttercream for an icing that ties everything together

the Ganache drips are optional but I always have a secret stash of ganache in my refrigerator for those sudden intense chocolate cravings

Not sponsored by any product or company below

Notes for Success

Any neutral oil will work in this recipe or melted vegan butter in the same amount

If flax meal is not something you use or have you can replace it with any egg replacer you prefer, aquafaba would also be a good alternative in the amount of 4 Tablespoons to replace the water and flax listed in the recipe

Leave the salt out if your commercial peanut butter contains salt.

Using Peanut Butter Powder for the buttercream is my preference just be sure you are getting a No Salt No Sugar added variety! I have mistakenly purchased one with salt added and it was terrible!!

Peanut Butter Fudge Cake

Print Recipe

Prep Time 2

Cook Time 25

Total Time 2 25

Servings

Ingredients

For the Peanut Butter Cake

8 Tbs Vegetable Oil 118ml
1¼ cups Granulated Sugar 250g
⅔ cup Creamy Peanut Butter 160g
3 Tbs Flax Meal 24g
½ cup Hot Water 120ml
2 teaspoons Vanilla Extract 10ml
¾ cup Plant Milk 177ml
1 Tbs Vinegar 10ml
2 cups All Purpose Flour 250g
1 teaspoon Baking Powder
½ teaspoon Baking Soda
pinch salt *optional

You will also need

1 Recipe Peanut Butter Buttercream
½ Recipe Fudge Icing
¼ Recipe Ganache *optional

Instructions

Preheat the oven to 350°F & grease & parchment line 3-7" cake pans
Combine the flax meal with the hot water & set aside to thicken about 5 minutes.
Add the vinegar to the plant milk & then add the vanilla extract
Now place all the cake ingredients into the work bowl of a food process & whiz smooth, scrape the bottom & sides of the bowl & whiz again for 30 seconds
Or this entire recipe can be mixed by hand in a large bowl with a whisk
Divide the batter evenly amongst your cake pans & bake at 350°F for 25-30 minutes or when they are springy to the touch when you gently press the centers.
Cool completely while you make the peanut butter buttercream & fudge recipes according to the instructions on those posts
Once the cake is compositely cold assemble as shown in the picture by layering with the fudge icing & covering the cake with the peanut butter buttercream. Ganache drips & chopped peanuts optional

Notes

Be sure to read the Notes for Success section above the recipe!

Storage Peanut Butter Fudge Cake can be stored at room temperature for up to 3 days. For longer storage or in very hot climates store in the refrigerator for up to 1 week. Freeze wrapped well for up to 2 months

Tried this recipe?Let us know how it was!