Chocolate Peanut Butter Cake


  • For the Chocolate Cake:
  • 3⁄4 cup ​Ripple Unsweetened Vanilla Milk 1 teaspoon apple cider vinegar
  • 1 1⁄4 cups all-purpose flour
  • 1⁄2 cup Dutch-processed cocoa powder
  • 1 teaspoon baking soda
  • 1⁄2 teaspoon baking powder
  • 1⁄2 teaspoon fine sea salt
  • 2⁄3 cup granulated sugar
  • 3⁄4 cup unsweetened applesauce
  • 1⁄3 cup vegetable oil
  • 1⁄4 cup espresso (or strong coffee)
  • 1 teaspoon pure vanilla extract
  • For the Peanut Butter Filling:
  • 6 tablespoons creamy peanut butter
  • 2 tablespoons unsalted vegan butter, room temperature 1⁄2 cup powdered sugar
  • 1 tablespoon ​Ripple Unsweetened Vanilla Milk
  • For the Chocolate Frosting​:
  • 2 1⁄4 cups powdered sugar
  • 3⁄4 cup unsalted vegan butter, room temperature
  • 1⁄2 cup Dutch-processed cocoa powder
  • 3 tablespoons dairy-free semi-sweet mini chocolate chips, melted and slightly cooled
  • 3 tablespoons ​Ripple Unsweetened Vanilla Milk
  • 1 1⁄2 teaspoons pure vanilla extract
  • For Decoration:
  • Roasted peanuts
  • Dairy-free semi-sweet mini chocolate chips
  • Flake sea salt


  1. Make the chocolate cake: Preheat oven to 350°F. Lightly grease two 6-inch round cake pans with cooking spray and line the bases with parchment paper. Set aside.
  2. To a large mixing bowl add the Ripple Unsweetened Vanilla Milk and vinegar. Whisk to combine and let sit for 5 minutes to activate.
  3. To a medium mixing bowl add flour, cocoa powder, baking soda, baking powder, and salt. Whisk to combine and set aside.
  4. Add sugar, applesauce, oil, coffee, and vanilla to the milk mixture. Whisk to combine.
  5. While whisking, slowly stream in the flour mixture. Continue to whisk until smooth.
  6. Evenly divide batter between cake pans.
  7. Bake until the cakes are dry to the touch, are springy, and a toothpick inserted into the center comes out clean, 25-30 minutes.
  8. Remove from oven. Let cool for 5 minutes in pans, then carefully remove cakes and transfer to a baking rack to cool completely.
  9. Make the peanut butter filling: To the bowl of a stand mixer fitted with the paddle attachment, add the butter and peanut butter together. Mix on medium speed until smooth.
  10. Turn mixer to low and slowly add in the powdered sugar. Increase to medium and mix for 1 minute, or until smooth.
  11. Turn mixer to low and add in Ripple Unsweetened Vanilla Milk. Mix for an additional minute, scraping the sides of the bowl as needed, until creamy. Transfer to a bowl and set aside until ready for assembly.
  12. Make the chocolate frosting: To the bowl of a stand mixer fitted with the paddle attachment, add all ingredients. Turn mixer to low, and slowly increase to medium-high speed. Beat until very light and fluffy.
  13. Transfer one of the cooled cakes to a plate or cake stand. Spread the peanut butter filling on top of the cake. Place the other cake on top of the peanut butter filling.
  14. Cover the cake with the chocolate frosting. Decorate with roasted peanuts, chocolate, and flake salt. Slice and serve with a glass of Ripple Unsweetened Vanilla Milk!

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