Vegan Chocolate Peanut Butter Crock Pot Cake

Chocolate peanut butter crock pot cake recipe

Emily Hawkes for The Spruce

Prep: 21 mins
Cook: 2 hrs 30 mins
Total: 2 hrs 51 mins
Servings: 8 servings
Nutritional Guidelines (per serving)
301 Calories
12g Fat
44g Carbs
6g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 8
Amount per serving
Calories 301
% Daily Value*
Total Fat 12g 16%
Saturated Fat 3g 13%
Cholesterol 0mg 0%
Sodium 442mg 19%
Total Carbohydrate 44g 16%
Dietary Fiber 3g 10%
Protein 6g
Calcium 120mg 9%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Remember the old Reese’s Peanut Butter Cup commercial? “You got your peanut butter on my chocolate!” "Hey, you got your chocolate in my peanut butter!” They got over their accidental collision and discovered one of the best flavor combinations.

Peanut butter and chocolate go together like...pretzels and beer or cookies and milk. Chocolate, peanut buttery, soft and fudgy, this crockpot cake is a keeper! It's dairy-free and completely vegan, too. Eat it warm and fresh out of the crock pot, topped with vegan ice cream.


  • 1 cup flour
  • 1/2 cup plus 3/4 cup sugar
  • 3 tablespoons plus 1/2 cup cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1/2 cup soy milk
  • 2 tablespoons vegan margarine (melted)
  • 1 teaspoon vanilla
  • 2 cups water (boiling)
  • 1/2 cup peanut butter

Steps to Make It

  1. Gather the ingredients.

    Ingredients for chocolate peanut butter crock pot cake
    Emily Hawkes for The Spruce
  2. In a large mixing bowl, combine the flour, 1/2 cup sugar, 3 tbsp. cocoa powder and baking powder.

    Combine the flour, sugar, and cocoa powder
    Emily Hawkes for The Spruce 
  3. Whisk in the soy milk, vegan margarine and vanilla and mix until smooth. Pour into a lightly greased crock pot or slow cooker.

    Whisk in the soy milk
    Emily Hawkes for The Spruce 
  4. Combine the 3/4 cup sugar and 1/4 cup cocoa. In a separate bowl, combine the boiling water and peanut butter and whisk till smooth. Add to the cocoa and sugar mixture and mix until well combined. Pour over the batter in the crock pot.

    Combine sugar and cocoa
    Emily Hawkes for The Spruce
  5. Cover and cook on high for 2 to 2 1/2 hours, until a knife inserted into the center comes out clean.

    Emily Hawkes for The Spruce

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