Next up is a treat worthy of it’s title. This cake requires very few ingredients yet, of course, stars my favorite one. In fact, I never would have thought that just these ingredients would make a cake but according to Amber and her recipe from Almost Vegan, it does. This is a dense and rich cake full of whole-grain goodness and as a bonus, happens to be vegan. I imagine this is very similar to a dense Banana Bread minus the bananas and would make an outstanding breakfast to-go. I plan to make and share a maple version of this recipe shortly.


1 cup whole wheat pastry flour
1 1/2t baking powder
1/3 cup sugar
1/2t salt
1/2 cup unsweetened applesauce
1/2 cup milk (dairy, soy, almond or rice)
1/2 cup creamy peanut butter
2t oil (optional)
3/4 cup dark chocolate chips
1/3 cup chopped peanuts


1. Preheat the oven to 350 degrees. Combine the flour, baking powder, sugar, and salt in a large mixing bowl. Combine the applesauce, soymilk, peanut butter, and oil in another bowl and whisk together until smooth. Pour the wet ingredients in with the dry and stir together until fairly well blended, then whisk until the mixture is smooth. Stir in the chocolate chips and all but a tablespoon of the peanuts. Pour into a greased 9-inch round (or square) cake pan. Bake for 20-25 minutes until golden and a knife inserted in the center comes out with chocolate, but no batter.

2. Chocolate Glaze (optional): Use about 1/2 cup powdered sugar, 3T cocoa powder, and just enough milk to make it smooth (add it 1 tsp at a time). Spread the glaze over the warm cake, sprinkle with the remaining peanuts, and set aside to cool.

Additional Info:

Original recipe by Amber at Almost Vegan.

Filed in Bakery, Dessert, Peanut Butter

15 Responses / Leave a comment »

  1. Maria says:

    Pure bliss is right!

  2. Sagan says:

    YUM! Did you prefer it with or without the glaze? And is it a noticeable peanut butter flavour or is it more subtle? I’m looking forward to making this!

  3. Yay! I’m so happy to see you posted about this! I can’t wait to see your maple syrup-sweetened version.

    To answer Sagan’s question (if I may), I wouldn’t call the glaze totally necessary. The cake is packed with chocolate chips, so there’s no shortage of chocolate! That said, it’s a nice touch that also disguises cracks in the top of the cake. The peanut butter flavor isn’t just noticeable, it’s in-your-face-and-all-over-your-mouth powerful (and awesome)! Definitely a PB-lover’s cake :]

    • Nick says:

      I can’t wait for this weekend so I can make it! I have a few other ideas up my sleeve. I’m going to change a few things around but keep the same basic premise…You’ll be the first to know!

  4. Evan Thomas says:

    This sounds great! My concern with peanut butter breads is they always taste more bready than like peanut butter(especially with whole wheat flours), but I think this one looks promising. I’d maybe use brown sugar for a deeper sweetness, and something gluten free for me

    • Nick says:

      With 1/2 cup peanut butter, this one does look a lot more promising. I’ll investigate further this weekend. And it seems that since this recipe doesn’t rely on eggs or any other “baking actions”, I would think any flour (maybe almond meal?) would work fine.

  5. Betherann says:

    One word: *droooool*

  6. Joanne says:

    Groan. And. Moan. I think I need to go take a cold shower.

  7. Chuck says:

    Nice recipe Nick. Are you and Almond butter fan? I’m liking it more and more and just found a new Dark Chocolate almond butter flavor. Haven’t tried it yet, but I’m looking forward to it!

  8. Chef Aimee says:

    I could eat the entire cake in one fell swoop!

  9. Katrina says:

    I will be making this one sometime soon for sure!

  10. rezzzzzzzzyyyyyyyyyyy says:

    hi im jst wondering if ur food contains peanuts

  11. Definitely trying this sometime soon!

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