Chocolate Peanut Butter Sheet Cake

A deeply chocolatey sheet cake that stays tender and moist without any dairy or eggs. The frosting is smooth and creamy, made from coconut cream whipped with peanut butter for a rich, nutty finish. Perfect for feeding a crowd without fuss.

By TasteBuds

Recipe details

Yield
12 people
Prep time
20 minutes
Cook time
30 minutes
Total time
1 hour 30 minutes

Ingredients

  • 2 cups all-purpose flour
  • 1½ cups granulated sugar
  • ½ cup unsweetened cocoa powder
  • 1½ teaspoons baking soda
  • ½ teaspoon salt
  • 1½ cups water, room temperature
  • ½ cup vegetable oil
  • 1 tablespoon white vinegar
  • 1 teaspoon vanilla extract
  • 1 can full-fat coconut cream, chilled overnight
  • ¾ cup creamy peanut butter
  • 2 cups powdered sugar
  • ½ teaspoon vanilla extract (for frosting)

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Line a 9x13 inch baking pan with parchment paper, leaving some overhang on the sides for easy lifting later.
  3. In a large mixing bowl, whisk together 2 cups all-purpose flour (240 g), 1½ cups granulated sugar (300 g), ½ cup unsweetened cocoa powder (50 g), 1½ teaspoons baking soda, and ½ teaspoon salt until evenly combined.
  4. Add 1½ cups room temperature water (360 ml), ½ cup vegetable oil (120 ml), 1 tablespoon white vinegar (15 ml), and 1 teaspoon vanilla extract (5 ml) to the dry ingredients. Whisk until smooth and no streaks of flour remain. The batter will be thin.
  5. Pour the batter into the prepared pan and spread it evenly with a spatula.
  6. Bake for 28 to 30 minutes, until a toothpick inserted into the center comes out clean or with just a few moist crumbs. The top will look set and the edges will pull away slightly from the pan.
  7. Remove the cake from the oven and let it cool completely in the pan on a wire rack. This will take about 45 minutes.
  8. While the cake cools, scoop out the thick cream from the top of the chilled 1 (13.5 oz / 400 ml) can full-fat coconut cream, leaving any watery liquid behind. You want about ¾ cup of solid cream.
  9. In a medium mixing bowl, combine the coconut cream and ¾ cup creamy peanut butter (190 g). Using an electric hand mixer or stand mixer, beat on medium speed until smooth and well combined, about 1 minute.
  10. Add 2 cups powdered sugar (240 g) and ½ teaspoon vanilla extract (2.5 ml) to the bowl. Beat on low speed until the sugar is incorporated, then increase to medium-high and beat for 2 to 3 minutes, until the frosting is light and fluffy.
  11. Once the cake is completely cool, spread the peanut butter frosting evenly over the top using a spatula. Work gently so you don't lift the cake surface.
  12. Cut into squares and serve. Store any leftovers covered in the fridge for up to 4 days.