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The vegan peanut butter banana chocolate cake tastes creamy, smooth, tender and incredibly delicious. You can make it at home using just a few common ingredients and without baking. Beautifully decorated, it is ideal for a special occasion. You can find a detailed vegan peanut butter banana chocolate cake recipe with the exact quantities and step-by-step instructions below.
Vegan peanut butter banana chocolate cake with which peanut butter?
For this recipe, it is best to use peanut butter that is made from 100% nuts, just like for the vegan banana muffins recipe. It should not contain any sugar or other additives. I have used organic peanut butter.
Vegan and delicious – no sugar, no-bake
This peanut butter chocolate cake contains only purely plant-based ingredients. It consists of nuts, shredded coconut, peanut butter, coconut milk and bananas, among other things. It is also sweetened with agave syrup and therefore contains no granulated sugar, just like the Anzac Biscuits.
But the vegan peanut butter chocolate cake tastes heavenly delicious. The nutty base combines perfectly with the creamy peanut butter chocolate filling. Bananas give it a fruity note and round off the taste.
What’s more, the vegan peanut butter banana chocolate cake is quick and easy to prepare without baking, just like my vegan mini cheesecakes with raspberries and matcha or the vegan avocado pie. It just needs plenty of time in the fridge to set.
Without bananas or with other fruits
You can make the no-bake peanut butter chocolate cake with more than just bananas. Try it with other fruits, similar to the blueberry vareniki. Raspberries, for example, go very well with it.
But the vegan peanut butter chocolate cake also tastes delicious without fruits. In this case, simply leave bananas out of the recipe.
This no-bake peanut butter chocolate cake is
- creamy,
- smooth,
- airy,
- nutty,
- chocolaty,
- tender,
- incredibly delicious,
- with bananas,
- without industrial sugar,
- vegan,
- healthy,
- a sweet eye-catcher,
- quick and easy to prepare with ordinary ingredients,
- ideal for dessert during the week or for a party.
How to make vegan peanut butter banana chocolate cake: tips and tricks
- Use peanut butter made from 100% peanuts, without sugar or other additives.
- Instead of agave syrup, maple syrup is a suitable sweetener.
- The cake also tastes delicious without bananas.
Have you made the no-bake vegan peanut butter banana chocolate cake using this recipe? I look forward to your result, your star rating and your comment below on how it turned out and how you liked it.
Try out these other vegan dessert recipes:
- Mango coconut dessert cups with banana and lime
- Apricot sorbet with vanilla – fruity, colorful refreshment
- Chocolate jelly – vegan recipe for chocolate pudding dessert

Vegan peanut butter banana chocolate cake
Equipment
- Ø 18 cm springform tin
Ingredients
for the base
- 100 g peanuts roasted, unsalted
- 50 g shredded coconut
- 20 g agave syrup
- 10 g coconut oil melted
for the cream
- 160 g peanut butter from 100% peanuts
- 200 g coconut milk canned
- 20 g cocoa powder unsweetened
- 50 g agave syrup
- 30 g coconut oil melted
for the filling
- 2 bananas
to decorate (optional)
- chocolate vegan
- peanuts
- coconut chips
Instructions
Preparation of the base
- Line the base and sides of the springform tin with baking paper.
- Put peanuts in a blender and finely chop them.
- Add shredded coconut and finely chop again.
- Add agave syrup and melted coconut oil and knead into a firm, sticky mixture.
- Spread the mixture evenly over the base of the springform tin and press down firmly.
- Chill the springform tin with the cake base while you prepare the cream and filling.
Preparation of the cream
- Place peanut butter, coconut milk, cocoa powder, agave syrup and melted coconut oil in a blender and blend until smooth and creamy.
Preparation of the filling
- Peel bananas and cut them into thick slices.
Preparation of the peanut butter chocolate cake
- Spread about half of the peanut butter chocolate cream on the cake base in the springform tin.
- Place the banana slices on top.
- Spread the rest of the cream over the bananas and smooth it out.
- Chill the peanut butter chocolate cake for about 5 hours or overnight until the cream has set.
Decorating the cake
- Remove the sides of the springform tin and then the baking paper from the cake.
- Melt a small amount of chocolate and drizzle over one side of the cake.
- Spread peanuts, coconut chips and chocolate pieces over the chocolate glaze.
- If you like the vegan peanut butter banana chocolate cake softer and creamier, leave it to stand at room temperature for about 10 - 20 minutes before serving.
Notes
- Use peanut butter made from 100% peanuts, without sugar or other additives.
- Instead of agave syrup, maple syrup is a suitable sweetener.
- The cake also tastes delicious without bananas.
- Take note of the detailed tips and tricks for making the vegan peanut butter banana chocolate cake at the top of the article.
If you are using Pinterest, you can pin the following picture: