This Vegan Peanut Butter Chocolate Chip Sheet Cake is the ULTIMATE cake for any occasion. Not only is it completely moist + fluffy, but it’s based with an airy chocolate chip cake that comes topped with a velvety peanut butter buttercream, rich and decadent in flavor! This cake is a must for anyone that has a sweet tooth. Seriously good on all counts! Gluten-free option.
An absolutely fluffy, moist cake that comes fully loaded with chocolate chips and topped with a soft, heavenly peanut butter buttercream.
That’s the long description of this cake. The short description?—–it’s just DELICIOUS! Haha.
Honestly, I’ve made my fair share of cakes on Orchids + Sweet Tea and this one has to be one of my latest faves.
Granted, my most recent One-Bowl Lemon Birthday Sheet Cake was SO GOOD and many of you absolutely LOVED it! I completely understand why.
With my little guy’s birthday being just a week and a half away, not to mention my birthday falling towards the end ofJune, I’ve been seriously considering what the best cake would be for us!
Previously, I’ve made so many Classic flavors, however, this year, I might stick to something traditional for his cake and totally left field for mine. It’s all about balance, right?!
OK, so this cake makes for the perfect cake for the entire family, especially for those who enjoy anything chocolate chip or peanut butter.
Plus, it’s completely customizable in the sense of omitting from using peanut butter if preferred or adding it into the cake for an extra kick. Totally up to you!
Either way, this cake is just perfect because it’s SUPER EASY, requires just one-bowl, uses all vegan/dairy-free ingredients, has a quick bake time, and there isn’t much decorating required unless you choose to do something completely fancy for a specific occasion.
The Best Healthy Sugar Alternatives + Substitutes list is all about finding better ways to enjoy your favorite sweets without compromising your healthy lifestyle. For those who follow a vegetarian and/or vegan lifestyle, this lists offers a few great ideas to incorporate healthy sweeteners into your diet.
Another thing that I’ve learned about baking a cake is having the right tools. As a basic—-you should have a cake stand (preferably one that has a turnstile table), spatulas (big + small), piping bags + tips, correct baking pans and parchment paper.
One of the essential ingredient combos for a light, silky cake texture is baking soda/baking powder and acid ingredient (usually apple cider vinegar + plant-based milk for vegan cakes). When acid and baking soda/baking powder reacts, it creates bubbles and helps to create a nice rise for your baked goods, leaving an airy texture.
One of my latest tricks to a perfect cake has been to ensure that ALL of my dry ingredients are sifted. Trust me, ya’ll—-this works!
Making all the dry ingredients fully sifted makes things airy, as you’ve guessed it and allows everything to combine faster.
Never Over-mix! When creating a cake, it’s so important to add the dry ingredients and wet ingredients alternately and as soon as everything is combined very well, THAT’S IT!
Over-mixing creates a more dense cake.
Absolutely! The other awesome thing about this sheet cake is that it CAN be turned into something like a layer cake or even cupcakes, if preferred!
That way, it fits for any occasion or event needed.
Let’s start with cupcakes—when following the steps to this recipe, simply line your cupcake pan with liners and fill each cavity about 3/4 full. All of the batter should be used (which yields about 24-30 cupcakes), however, if you find that there’s extra, just add the rest to additional cavities (if you have another pan) or refrigerate your batter until you’re first batch is done and bake the rest!
Now, when making a layer cake, you’ll need to either DOUBLE or TRIPLE your ingredients depending on the size and amount of layers.
For a THREE 6-inch layer cake—-just double your ingredients.
For a THREE 8-inch layer cake or TWO 9-inch layer—–just triple your ingredients.
Of course, it also varies depending on how thick you enjoy your layers. Just note that my suggestions are for a nice thick layer/slice.
When tightly wrapped + refrigerated, this cake can be stored for up to 5 days.
Absolutely! You can always bake this cake the night or day before and let it cool, tightly wrap, and refrigerate until ready to use. The buttercream frosting can also be made prior and tightly wrapped and stored in the fridge as well. When ready to serve, let cake sit at room temperature for 30 minutes to an hour, frost, and enjoy!
To store frozen (frosted or unfrosted), simply tightly wrap and cover cake and freeze for up to 2-3 months. To serve, thaw in the refrigerator overnight and bring to room temperature.
Definitely! In all honesty, I tend to use Cake Flour by itself when I decide not to mix it in with All-Purpose Flour. Using Cake Flour alone makes your cake even more soft, fluffy, and moist! Of course, you can always use All-Purpose Flour solely if you don’t have Cake Flour.
Yup. To make this cake GF, you can simply substitute the flour with a great gluten-free baking flour blend such as Bob’s Red Mill 1-to-1 Baking Flour—my go-to and faves! Wallah!
When it comes to ingredients, especially in baking, it’s always best to have cold ingredients at room temperature to ensure that the mixing process is more seamless and even. Please note that microwaving your butter last minute if you forget to leave it out at room temperature isn’t recommended. Microwaving often changes the consistency of the butter which doesn’t create a nice ‘creaminess’ when mixed.
Hands down, this Vegan Banana Cake + Cinnamon Browned Butter Buttercream is the best you’ll ever have! Not only is it completely moist + fluffy, but it’s rich in flavor and comes loaded with banana + nut flavors + warm spices, that when paired with this airy vegan browned butter-cinnamon infused buttercream, it’s absolutely irresistible.
This Vegan Chocolate Cake + Chocolate Buttercream is a healthier option to the decadent classic—Chocolate Cake! Not only is it completely moist + fluffy, but it’s also filled with an airy Cacao buttercream that when paired with this velvety vegan chocolate (cacao) buttercream, they all work amazingly together.
This Vegan Funfetti Cake + Vanilla Buttercream is a healthier option to your classic childhood favorite—funfetti!. Not only is it completely moist + fluffy, but it’s also loaded with sweet little rainbow sprinkles that when paired with this airy vegan vanilla buttercream, they all work amazingly together.
This Vegan Carrot Cake + Orange-infused Frosting isn’t your traditional version of carrot cake. Not only is it completely vegan, fluffy, + moist, but it’s also loaded with shredded carrots, orange zest, pecan/walnuts, pineapple, and a ton of warm, fall spices that create one decadent flavor.
It’s super fluffy and moist.
Dynamite flavor combo (peanut butter + chocolate chip).
Velvety and comforting in every bite.
Melt in your mouth goodness!
Can be made as a traditional 2-layer or 3-layer cakes or cupcakes. Your choice!
Not too sweet, but perfectly sweet at the same time.
That Peanut Butter Butter Whipped Buttercream is EVERYTHING.
Now, let’s dig right into this recipe, shall we?
Begin by preheating your oven to 350 degrees Fahrenheit. Lightly grease OR line with parchment paper an 8′ inch square pan (for a thicker cake) or a 9 x 13 baking pan.
In a medium bowl, whisk together the Almond milk and Apple Cider Vinegar. Set aside for 5-10 minutes.
In a large bowl, whisk together the flours, baking soda, baking powder, sugar, and sea salt.
Add in the Milk-ACV mixture followed by the oil and vanilla, stirring everything together until well combined batter is smooth. DO NOT OVER-MIX!! **NOTE: Your batter should be more on the thicker side; your cake will be soft + fluffy.**
Fold in the chocolate chips until well incorporated.
Pour batter evenly into prepared pan, spreading everything around for a perfect evenness.
Bake for 15-20 minutes, or until the center of the cake comes out clean using a toothpick or butter knife.
Once done, remove cake from the oven and let cool completely.
To Make Vegan Whipped Peanut Butter Buttercream Frosting:
In the bowl of an electric mixer (attached with a paddle), beat the butter and shortening on high speed until smooth and creamy, about 2 minutes.
Add in the peanut butter and beat again until smooth.
Turning the mixer on low, add the powdered sugar (1/2 the amount), vanilla, and 1 Tbsp of Almond milk, mixing them together until well combined.
Add the remaining powdered sugar and mix until well combined. **NOTE: If the frosting is too thick, add additional milk (1 Tsp at a time); if it’s too thin, add additional powdered sugar (1 Tbsp at a time). Lastly, add a pinch of sea salt to balance sweetness and Wallah!
Using a spatula, top cooled cake with buttercream and gently spread over the top until fully coated and even. Top with chocolate chips (if desired) and wallah!
Slice into squares and enjoy!
If you choose to make this Vegan Peanut Butter Chocolate Chip Sheet Cake recipe or any other recipe from us, be sure to tag us on Instagram at #Orchidsandsweettea so that we can share the love!
Vegan Peanut Butter Chocolate Chip Sheet Cake.