Chocolate Peanut Cake with Chocolate Aquafaba Frosting
Apr 22, 2016
Linda Watson in TOP 10, cacao cake, cacao powder, chocolate aquafaba frosting, chocolate cake, chocolate peanut cake, cocoa powder, homemade, organic, peanut oil, something from nothing, sweet, thrifty

This cake reminds me of the Reese's peanut-butter cups I used to stock up on for Halloween with the hopes that the kids wouldn't get them all. The light cake balances two of my favorite flavors: chocolate and peanut butter. The rich frosting is all chocolate. This sheet cake is easier to make and travels better than a layer cake, perfect for potlucks and sharing.

Chocolate Peanut Cake with Chocolate Aquafaba Frosting

This year, I'm baking Chocolate Peanut Cake to celebrate Earth Day because it highlights so many green Cook for Good practices, with three rescued ingredients from food too often wasted. It's also organic,  whole grain, and plant-based.

Active time: 35 minutes. Total time: 2 hours. Serves 18. Vegan (dairy-free, egg-free).

Chocolate Peanut Cake

3 cups white whole whole wheat flour (360 grams)
1/2 cup natural cacao powder or cocoa powder (48 grams) (learn about the difference here)
2 teaspoons baking soda
1 teaspoon salt
3/4 ground chipotle
2 cups brown sugar (440 grams)
2/3 cup peanut oil (140 grams)
2 tablespoons apple-cider vinegar
2 teaspoons vanilla
2 cups water

Chocolate Aquafaba Frosting

2/3 cup minus 1 teaspoon organic whipped buttery spread
    OR  1/2 cup regular buttery stick (either one is 4 ounces or 113 grams)
1 cup natural cacao powder or cocoa powder (80 grams)
2 1/2 cups powdered sugar (300 grams)
1/3 cup chickpea aquafaba (or water plus one extra teaspoon buttery spread)
1 teaspoon vanilla


  1. Make cake. Heat oven to 350°F. Use a fork to stir flour, cacao, baking soda, salt, and chipotle together in a large bowl to combine. Stir in brown sugar, using the back of a spoon to break up lumps if needed.
  2. Pour remaining cake ingredients into flour mixture and stir just until well combined. Pour into a 9 x 13-inch baking pan and bake for 35 to 40 minutes. 
  3. Make frosting. Put buttery spread in a mixing bowl to soften for a few minutes. Mix on medium speed until smooth.

    Use aquafaba instead of cow's milk or plant milk for rich yet thrifty chocolate frosting.

  4. Add powdered sugar, cacao, and aquafaba. Mix on low speed until well combined, then mix on medium for a minute until fluffy and smooth. Add vanilla, mix to combine, and taste. Are you dancing for joy? If not, mix in a tiny pinch salt or another teaspoon cacao and taste again.
  5. Put them together. Cake is done when top is firm, with tiny air bubbles in the center as well as on the edges and when a tester inserted into the center comes out clean. Cool cake in the pan on a rack for about an hour, then spread with frosting. Don't rush or the frosting will melt.

    Cake is done when tiny air bubbles appear in the center

  6. Serve cake at room temperature within about an hour or cover and refrigerate to keep frosting from getting too soft. Best served at room temperature. Keeps for longer than it lasts, probably up to a week.

Cacao Peanut Cake - vegan

Make a difference when you cook

In the United States, people waste about one-third of the edible food that comes their way. We can not only reduce that number dramatically, we can also stretch the definitation of what is edible. This cake uses three ingredients that I used to just throw away.

Saved peanut oil, aquafaba, and homemade apple cider vinegar make this eco cake thrifty and green.

Article originally appeared on Cook for Good, home of Wildly Affordable Organic and Fifty Weeks of Green (
See website for complete article licensing information.