Chocolate Sheet Cake with Peanut Butter Icing (Oil-Free!)
Makes one 8x8 glazed sheet cake
Topped with creamy peanut butter icing, this rich, decadent, and moist chocolate cake will have everybody coming back for seconds! The perfect dessert for any party or gathering, this oil-free treat couldn’t be easier to make!
¼ cup aquafaba (chickpea liquid), whipped
¼ cup vegan yogurt or sour cream
¾ cup non-dairy milk
½ cup white sugar
½ cup light or dark brown sugar
2 teaspoons vanilla
1 cup white flour
¾ cup cocoa powder
2 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon salt
¼ cup vegan chocolate chips (optional)
½ cup peanut butter of choice
¼ cup non-dairy milk
2 teaspoon vanilla
½ cup powdered sugar
In a large bowl, whisk together all wet ingredients (minus aquafaba). Gently fold in the whipped aquafaba, then fold in dry ingredients (minus chocolate chips), starting with flour and ending with salt.
Once a slightly thick batter has formed, fold in chocolate chips.
Transfer batter to baking pan, then gently tap the pan on a hard surface to release any air bubbles. Bake for 30 minutes, or until a toothpick inserted into the center of the pan comes out clean.
Once the cake is out and cooling, start on the glaze. Add peanut butter to a small saucepan on low to medium heat, whisking continuously until the peanut butter has softened and thinned out a bit. Pour in the milk and immediately start whisking it quickly into the peanut butter. Add the vanilla and remove from heat. Whisking quickly again, incorporate the powdered sugar into the mixture and pour glaze immediately over the cooling cake. Then, get it into the fridge!
Chill cake for at least 2 hours for the glaze to harden, then dig in!
Store in an airtight container. If you keep your home pretty cool, this cake should be fine for up to 3 days at room temperature. Otherwise, store in the fridge for up to 3 days.
Olive or canola oil can be substituted for the aquafaba, although the recipe will no longer be oil-free.
I recommend parchment paper rather than spray or oil, as it makes the cake much easier to remove from the pan.
In place of vegan yogurt or sour cream, applesauce is fine.
For the frosting, I recommend creamy rather than chunky peanut butter as this will give the smoothest texture.