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Today we are having cake...five layers of cake, in fact. This vegan chocolate peanut butter is five layers of pure, raw, vegan bliss, with a peanut butter cookie dough base and a double chocolate topping, enveloping two more layers of goodness in between. It is 5 layers of chocolate and peanut butter amidst a heap of other healthy, raw ingredients all layered together and turned into a cake, so we know that you’ll want it too. Keep this vegan chocolate peanut butter cake at home for when you're craving something decadent and delicious, or bring it to a party to impress everyone there. Why not both?

5 Layer No-Bake Chocolate Peanut Butter Cake [Vegan, Gluten-Free]

$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

Calories

586

Serves

8

Ingredients You Need for 5 Layer No-Bake Chocolate Peanut Butter Cake [Vegan, Gluten-Free]

For the Base:
  • 1/8 cup millet
  • 3/4 cup peanuts
  • 1 tablespoon ground flaxseeds
  • 1/4 cup and 2 tablespoons unsweetened, shredded coconut
  • 1 teaspoon hemp oil
  • 1/2 cup large flake oats

For the Date Layer:

  • 1 cup dates
  • 2 tablespoons coconut
  • 3 tablespoons cacao
  • 1 tablespoon ground flaxseed
  • 1 tablespoon hemp hearts

For the Chocolate Layer:

  • 1 tablespoon maple syrup
  • 2 tablespoons coconut oil
  • 2 tablespoons and 2 teaspoons cacao
  • 1/2 cup coconut milk
  • 6-8 tablespoons warm water
  • 3/4 cup coconut flour
  • 2 tablespoons ground flaxseed

For the Chocolate Topping:

  • 1/2 15-ounce can coconut cream, refrigerated until firm
  • 2 1/2 tablespoons cacao
  • 1 teaspoon agave

For Assembly:

How to Prepare 5 Layer No-Bake Chocolate Peanut Butter Cake [Vegan, Gluten-Free]

For the Base:
  • Place all ingredients in a food processor and pulse until a sticky dough forms.
  • Remove dough from the food processor and press firmly into a paper-lined loaf tin until a flat layer forms, about 1 cm thick.
  • Place pan in the fridge to allow the base to harden.

For the Date Layer:

  • Place all the ingredients in a food processor and pulse until a large clump forms.
  • Remove from the food processor and gently press onto the bottom peanut base, being careful not to push the peanut base out to the sides too much.
  • Return pan to the fridge.

For the Chocolate Layer:

  • In a saucepan, over medium heat, add coconut oil, cacao, maple syrup and milk.
  • Whisk until all the ingredients are melted and smooth.
  • Meanwhile, add coconut flour and flax to a medium bowl and stir to combine.
  • Add chocolate mixture to coconut flour and add in water one tablespoon at a time until the dough sticks together in one clump.
  • Set aside.

For the Chocolate Topping:

  • Add coconut cream, agave and cacao to a food processor and blend until a thick, chocolate mousse forms.
  • Place in the fridge until ready to use so it will stay thick.

For the Assembly:

  • Once base and date layer have been assembled, spread a layer of peanut butter or other nut butter of your choice over the date layer.
  • Next, press chocolate coconut mixture on top of nut butter, in an even layer.
  • Finally, finish by spreading on the chocolate topping, leveling evenly, using a spatula.
  • Place the entire cake in the fridge and let set for 2-3 hours until hardened.
$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

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Nutritional Information

Total Calories: 4686 | Total Carbs: 420 g | Total Fat: 292 g | Total Protein: 123 g | Total Sodium: 753 g | Total Sugar: 197 g Per Serving: Calories: 586 | Carbs: 53 g | Fat: 37 g | Protein: 15 g | Sodium: 94 mg | Sugar: 24 g

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


About The Author

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Laura Peill

See My Recipes

An avid runner and passionate foodie, Laura writes the blog Chronicles of Passion, a healthy lifestyle blog featuring vegan recipes, healthy living tips, at-home workouts and fitness motivation.  She is especially passionate about creating raw, vegan desserts and experimenting with new ingredient combinations in the kitchen, and when not out on the trails can be found hanging out in downward dog, spinning or brewing a fresh batch of kombucha! You can also follow her on Twitter, Facebook, Pinterest and Instagram.

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