This vegan peanut butter cake is bursting with flavor! Perfect for dessert or as an afternoon snack with a cup of coffee, this cake is moist, fluffy, and utterly irresistible. Plus, it’s easy to make!
This peanut butter cake is for the people who simply cannot get enough peanut butter. Why? Because not only is the cake itself full of peanut butter flavor, but the frosting is all about the peanut butter as well! If you like to put peanut butter on your peanut butter, well … this recipe has your name on it.
Not only is this cake overflowing with flavor, but it’s quick and easy to make. It uses ingredients that you likely already have in your pantry, and it only takes about 10 minutes of prep time to get it in the oven. And once it’s in the oven baking, your home will start to smell incredible!
I could eat this moist peanut butter cake at any time of the day. I love it in the morning with my whipped coffee , or in the evening with a big dollop of vanilla ice cream melting on top.
Notes on Ingredients
Make sure you head to the recipe card at the bottom of the page to find the full recipe. It includes the quantities for all the ingredients.
For the cake:
Unsweetened non-dairy milk – I prefer almond milk, but you can use whatever non-dairy milk you like.
Sugar
Pure vanilla extract
Smooth natural peanut butter – If you’re allergic to peanuts you can use other nut butters for this recipe. However, it’s best with some delicious peanut butter.
Vegan butter, melted
All-purpose flour
Kosher salt
Baking powder
Baking soda
For the frosting:
Unsalted vegan butter, softened
Smooth peanut butter – It’s important to use smooth peanut butter so that your frosting isn’t lumpy.
Vanilla extract
Confectioners’ sugar – Confectioners’ sugar is more fine than regular sugar, and will dissolve into the frosting better.
Kosher salt
Peanuts for topping – These are optional, but I highly recommend getting a third layer of peanuts on this cake!
How to Make Peanut Butter Cake
As you’re about to see, it’s very easy to make this cake! Only a few steps are required. Here’s how it’s done.
Prepare. Preheat your oven to 350F, then grease an 8×13 inch cake pan. Line the pan with parchment paper.
Mix the wet ingredients and the sugar. Whisk together the non-dairy milk, vegan butter, peanut butter, sugar, and vanilla, until the mixture is mostly incorporated.
Add the dry ingredients. Add the flour, salt, baking powder, and baking soda to the wet mixture, and stir it until the ingredients are combined.
Pour in the batter. Put the peanut butter cake batter in the prepared cake pan, then rub a spatula over the top to even it out and flatten it.
Bake. Put the cake in the oven and bake it for 30-32 minutes. It’s done when a toothpick inserted into the middle of the cake comes out clean.
Cool. You should let the cake cool in the pan for about 10 minutes. Then move it to a wire rack and let it cool for an additional 15 minutes.
Make the frosting. Use a whisk or a beater to mix all of the frosting ingredients together.
Assemble. Put the frosting on the cake, top with peanuts if you’d like, and serve!
Tips for Success
Use these tips to make sure your peanut butter cake is flawless each and every time.
Don’t overmix the cake batter. Be sure to mix the batter enough that all the ingredients blend together, but don’t overmix. If you overmix the batter, the cake will come out a little dense and dry.
Let the butter cool. The cake recipe calls for melted vegan butter. After melting the butter, give it time to cool before adding it to the batter. This will keep it from cooking some of the ingredients, and will help the butter mix with the other ingredients more easily.
Pay attention to the browning. If you notice that the cake is browning too quickly in the oven, cover it with aluminum foil so it doesn’t burn.
Don’t over bake. The residual heat in the cake will keep it cooking even when it comes out of the oven. Trust your toothpick! If it comes out clean, the cake is ready to leave the oven, even if it still looks wet in the center.
Give it time to cool. It can be hard to exercise patience when you smell this cake coming out of the oven. However, you need to give it proper time to cool. Cooling allows the cake to firm up, and also keeps it from melting the frosting.
How to Store Vegan Peanut Butter Cake
I store this cake in the fridge or on the counter, in an airtight container. It will last for a week in the fridge, or 2-3 days at room temperature. And it will be delicious when you eat the leftovers!
Can I Freeze This?
You sure can! Vegan peanut butter cake will last for 1-2 months in the freezer if it’s in an airtight container. For best results, wrap the cake in plastic wrap to avoid any freezer burn.
Ingredients
Cake
- 1 cup unsweetened non-dairy milk , (I use almond milk)
- 1 cup sugar
- 1 1/2 teaspoons pure vanilla extract
- 3/4 cup smooth natural peanut butter
- 3/4 cup vegan butter , melted
- 2 cups all-purpose flour
- 1/4 teaspoon kosher salt
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
Peanut butter frosting
- 1 cup unsalted vegan butter , softened
- 1 cup smooth peanut butter
- 2 teaspoons vanilla extract
- 2 cups confectioners’ sugar
- 1/8 teaspoon kosher salt
- peanuts for topping , , optional
Instructions
- Preheat the oven to 350°F. Grease a 8×13-inch baking dish and line with parchment paper.
- In a mixing bowl, whisk together the milk, sugar, vanilla, peanut butter, and butter until mostly smooth.
- Add the flour, baking powder, baking soda, and salt and stir until just combined.
- Pour the batter into the prepared pan. Spread into an even layer with a spatula.
- Bake for 30 to 32 minutes, or until a toothpick in the center comes out clean. If you notice browning too quickly, cover the pan with aluminum foil for the remainder of the baking time.
- Cool for 10 minutes in the pan, then remove from the pan and cool on the wire rack for at least 15 minutes.
- To make the frosting, beat together all of the ingredients with an electric mixer or whisk until smooth. When the cake is cool, top with the frosting.
Notes
- Mix the batter enough to incorporate all the ingredients, but don’t overmix it.
- Let the vegan butter cool completely before adding it to the batter.
- Don’t over bake the cake. Take it out when a toothpick is clean when inserted in the middle, even if it looks a little bit wet.
- Give it time to cool. This will allow it to finish baking and set.
Peanut Butter Cake
Ingredients
Cake
- 1 cup unsweetened non-dairy milk (I use almond milk)
- 1 cup sugar
- 1 1/2 teaspoons pure vanilla extract
- 3/4 cup smooth natural peanut butter
- 3/4 cup vegan butter melted
- 2 cups all-purpose flour
- 1/4 teaspoon kosher salt
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
Peanut butter frosting
- 1 cup unsalted vegan butter softened
- 1 cup smooth peanut butter
- 2 teaspoons vanilla extract
- 2 cups confectioners’ sugar
- 1/8 teaspoon kosher salt
- peanuts for topping , optional
Instructions
- Preheat the oven to 350°F. Grease a 8x13-inch baking dish and line with parchment paper.
- In a mixing bowl, whisk together the milk, sugar, vanilla, peanut butter, and butter until mostly smooth.
- Add the flour, baking powder, baking soda, and salt and stir until just combined.
- Pour the batter into the prepared pan. Spread into an even layer with a spatula.
- Bake for 30 to 32 minutes, or until a toothpick in the center comes out clean. If you notice browning too quickly, cover the pan with aluminum foil for the remainder of the baking time.
- Cool for 10 minutes in the pan, then remove from the pan and cool on the wire rack for at least 15 minutes.
- To make the frosting, beat together all of the ingredients with an electric mixer or whisk until smooth. When the cake is cool, top with the frosting.
Notes
- Mix the batter enough to incorporate all the ingredients, but don’t overmix it.
- Let the vegan butter cool completely before adding it to the batter.
- Don’t over bake the cake. Take it out when a toothpick is clean when inserted in the middle, even if it looks a little bit wet.
- Give it time to cool. This will allow it to finish baking and set.
Nutrition
Peanut Butter Cake https://jessicainthekitchen.com/peanut-butter-cake-recipe-vegan/ October 7, 2022
Air fryer potato wedges have all the crispiness and flavor of oven-baked wedges, but they’re much quicker to make. Coated in lots of seasonings, these will become a staple in your kitchen.
Good potato wedges are magical. They’re crispy on the outside, fluffy on the inside, and popping with flavor. Potato wedges work as a midday snack, or as a side with your meal. And there’s no way you’ll be able to eat just one … or five.
Getting the right texture on a potato wedge is crucial, but it also can be time consuming. Potatos take a long time to cook in the oven, and usually get a little dried out in the process.
That’s not the case with these air fryer potato wedges. By cooking them in the air fryer, you can cut down on your cooking time. Plus, you’ll end up with potatoes that have a fluffier inside, without sacrificing crunchiness on the outside. What could be better?
(If you’re a fan of air fryer cooking, I recommend checking out my Air Fryer Baked Sweet Potatoes , Air Fryer Asparagus , and Air Fryer Roasted Garlic ).
Notes on Ingredients
Make sure to scroll to the bottom of the page to find the recipe card for all the ingredient quantities.
Russet potatoes – You can use other potatoes if you’re in a pinch, but russets are the best.
Olive oil
Kosher salt
Garlic powder
Freshly ground black pepper
Crushed red pepper flakes
Why Are Russet Potatoes Best?
If you order wedges or french fries in a restaurant, they’re almost always made with russet potatoes. That’s because russets have a high amount of starch, and a low amount of water. That allows the potatoes to become airy and fluffy when cooked, instead of being dense or dry.
How to Make Air Fryer Potato Wedges
As you’re about to see, this is one of the easiest recipes you’ll come across. You’ll probably find yourself making these potatoes regularly because of how quick it is to throw them together.
Prep the potatoes. Cut the potatoes into ½-inch thick wedges.
Soak the potatoes. Place the potato wedges in cold water for at least 30 minutes. When you remove them from the water, pat them completely dry with a paper towel.
Preheat the air fryer. Set your air fryer to 400F.
Season the potatoes . Coat the wedges with olive oil, salt, pepper, garlic powder, and red pepper flakes.
Cook the potatoes. Place the seasoned potato wedges in an air fryer basket and cook them for 15 minutes. Toss them gently halfway through.
Tips for Success
Here are a few important tips to make sure that these air fryer potato wedges come out perfectly every time you make them.
Use cold water. When soaking the potato wedges, make sure you use very cold water. You can even add ice cubes to keep the water cold. The purpose of the cold water is to draw out extra starch from the potatoes. This helps them crisp up without burning, and makes the fries more rigid. It also keeps them from sticking together.
Cut the potatoes evenly. The more consistent your potato wedges, the better the result. If your wedges are varying in size, then some will likely be overcooked while others will be undercooked. Cut them to the same size to ensure a consistent and perfectly-cooked potato wedge.
Cook in batches. You don’t want the wedges to crowd each other in the air fryer basket. If the potatoes are crowding, then they won’t be able to crisp up on the edges. Instead, cook the potatoes in multiple batches so that each wedge has enough space to get crispy.
Serving Suggestions
These wedges are the perfect snack, but they’re also wonderful as a side. Here are some of my favorite things to serve them with:
Vegan BLT Sandwich
Quinoa Burgers
Vegan Chili
Vegan Pulled Mushroom Sandwiches
And I recommend dipping the wedges in my Roasted Strawberry Barbecue Sauce !
How to Store and Reheat Leftovers
You can keep these potato wedges in an airtight container in the fridge for up to 5 days. I recommend lining the container with a paper towel, which will absorb any excess oil. Reheating the wedges in the air fryer or the oven will give you the best results. However, you can also reheat them in the microwave, they just won’t get very crispy.
Can This Recipe Be Frozen?
Absolutely! Freeze leftover potato wedges in an airtight bag, and make sure to squeeze out all the excess air. They’ll last in the freezer for 3 months, and you can reheat them in the air fryer, oven, or microwave. The best part about freezing these wedges is you can reheat them directly from the freezer, instead of thawing them first.
Ingredients
- 2 medium Russet potatoes , cut into 1/2-inch wedges
- 1 1/2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon crushed red pepper flakes , to taste
Instructions
- Place potato wedges in a large bowl. Cover with cold water by at least 2 inches. Soak the potatoes for at least half an hour. Drain and pat dry with a clean dish towel.
- Preheat the air fryer to 400°F.
- Return the potato wedges to the empty, dry bowl. Toss with the oil, salt, garlic powder, black pepper, and crushed red pepper flakes.
- Transfer the potatoes to the air fryer basket, working in batches if necessary to avoid crowding the basket. Air fry for 15 minutes, tossing gently halfway through.
Notes
- Use cold water when soaking the wedges.
- Cut the potatoes into even sizes.
- Do not crowd the potatoes.
