Chocolate Chip Nut Butter Cake


This fantastically simple chocolate chip nut butter cake recipe comes from the Vegetarian Kitchen

Special Diet Notes: Chocolate Chip Nut Butter Cake

By ingredients, this recipe is dairy-free / non-dairy, egg-free, soy-free, vegan, plant-based, and vegetarian.

For nut-free: swap the nut butter for Sunbutter or your favorite seed butter

Chocolate Chip Nut Butter Cake
Serves: 8-12
  • 1 cup whole wheat pastry flour
  • 1½ teaspoons baking powder
  • ⅓ cup natural granulated sugar
  • ½ teaspoon salt
  • ¼ teaspoon cinnamon
  • ½ cup applesauce
  • ½ cup dairy-free milk beverage
  • ½ cup natural style peanut butter, or other nut butter like cashew or almond, at room temperature
  • 1 cup vegan semi-sweet chocolate chips
  • ½ cup raisins, optional
  1. Preheat the oven to 350 degrees.
  2. Combine the flour, baking powder, sugar, salt, and cinnamon in a mixing bowl and stir together.
  3. Combine the applesauce, rice milk, and peanut butter in another bowl and whisk together until smooth. Pour into the flour mixture and stir together until fairly well blended, then use a whisk until the mixture is smooth.
  4. Stir in the chocolate chips and optional raisins. Pour into a lightly oiled 9-inch round or square cake pan. Bake for 25 to 30 minutes or until golden on top, and a knife inserted into the center comes out with chocolate, but no batter.
  5. Allow to cool to room temperature or just warm, then cut into squares or wedges to serve.

About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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