use left or right arrow keys to navigate the tab,
Page First page Last page More pages Next page Previous page
Press Enter or Space to expand or collapse and use down arrow to navigate to the tab content
Click to read more about this recipe

FREE recipes delivered to your inbox!

Sign Up
CRM 2023 Recipe pop-up


Subscribe to our newsletters to get our best recipes, time-saving tips, and savings.

Your webbrowser is outdated and no longer supported by Microsoft Windows. Please update to a newer browser by downloading one of these free alternatives.
recipe image Chocolate Peanut Butter Cake

Chocolate Peanut Butter Cake

Chocolate Peanut Butter Cake

Be the first to rate this

Has average rating

Total rating count

  • Preparation timePrep time30 min
  • Cooking timeCooking time35 min
  • ServingsPortions12
  • DifficultyDifficultyHard


Chocolate Cake
  • 1/2 cup Country Crock® Plant Butter Sticks with Avocado Oil, softened avocado sticks
  • 1/2 cup organic sugar
  • 1 cup non-dairy milk
  • 1 cup maple syrup
  • 1/2 cup cold coffee
  • 1 tablespoon + 1 teaspoon vanilla extract
  • 2 teaspoons apple cider vinegar
  • 2 cups all-purpose flour
  • 1/2 cup + 2 tablespoons unsweetened cocoa powder
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1 teaspoon kosher salt
Whipped Peanut Butter Icing

Nutritional Guidelines (per serving)

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)


Chocolate Cake
  1. Preheat oven to 350°F. Grease two 9” or 10'' cake pans and line each pan with parchment paper.
  2. Combine non-dairy milk, maple syrup, coffee, vanilla and vinegar in a bowl. Set aside.
  3. In another bowl, whisk together flour, cocoa powder, baking powder, baking soda and salt. Set aside as well.
  4. Using an electric mixer, cream Country Crock® Plant Butter and sugar on high speed until fluffy. Use a rubber spatula to scrape the sides of the mixing bowl occasionally.
  5. Turn mixer speed to low, and slowly add the other ingredients, alternating between wet ingredients and dry ingredients. Mix until just combined.
  6. Pour batter into the prepared cake pans. Bake for 40 minutes, or until toothpick inserted in the center comes out clean. Cool completely before decorating.
Whipped Peanut Butter Icing
  1. Whip Country Crock® Plant Cream in an electric stand mixer until the cream thickens and stiff peaks form.
  2. Exchange the whisk for the paddle attachment and stir in peanut butter just until combined. Keep chilled until ready to assemble cake.
Cake Assembly
  1. Carefully cut each cake in half horizontally. Put one cake on a 10'' cake circle. Scoop a generous amount of whipped peanut butter on top and spread on top in an even layer. Place another cake on top, followed by more whipped peanut butter topping. Repeat this process with the 2 remaining cakes. Spread whipped cream on the sides of the cake. Smooth out whipped peanut butter using a long offset spatula. Serve cake chilled.

How would you rate this recipe ? Click to rate this recipe and then in the following popup please share your review