This Layered Chocolate Delight Cake is a dreamy treat that brings together rich fudgy chocolate, a creamy peanut butter filling, and a silky ganache topping. Whether I’m baking for a celebration or just following my sweet tooth, this cake always delivers indulgence without being overly complicated.
Why You’ll Love This Recipe
I love how this cake checks all the boxes for a perfect dessert—it’s decadent, layered, and has a flawless balance between chocolate and peanut butter. It’s also made with wholesome ingredients like applesauce and maple syrup, so I can enjoy a slice without the guilt. The best part? It’s dairy-free, with gluten-free options, making it accessible for just about everyone. Plus, it’s easy enough for a weeknight treat but elegant enough for a special occasion.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Cake:
1 cup unsweetened applesauce
1/2 cup peanut butter
1/2 cup maple syrup or agave
2 tsp pure vanilla extract
1/2 cup spelt flour (or white, oat, or gluten-free blend)
1/4 cup cocoa powder
1/2 tsp baking soda
1/4 tsp salt
For the Filling:
3/4 cup peanut butter
1/4 cup coconut cream (thick part from a can)
2 tbsp maple syrup
1 tsp vanilla extract
Pinch of salt
For the Ganache:
1/2 cup dark chocolate chips
2 tbsp plant-based milk
1 tbsp coconut oil
Directions
I preheat my oven to 350°F (175°C) and prepare two 6-inch round cake pans by greasing them or lining with parchment.
In a large bowl, I mix the applesauce, peanut butter, maple syrup, and vanilla until smooth.
In another bowl, I whisk together the flour, cocoa powder, baking soda, and salt.
I then combine the wet and dry mixtures, stirring until just mixed—being careful not to overdo it.
I divide the batter evenly between the pans and bake for 18–20 minutes, until a toothpick inserted comes out mostly clean. After baking, I let the cakes cool completely.
While the cakes are cooling, I mix all the filling ingredients until smooth and refrigerate it to thicken slightly.
Once the cakes are cool, I spread the peanut butter filling over one layer and place the second cake layer on top.
For the ganache, I gently melt the chocolate chips with milk and coconut oil, stirring until smooth. I let it cool for about 5 minutes before pouring it over the cake.
I chill the assembled cake for at least 30 minutes to set everything before slicing.
Servings and timing
Prep Time: 20 minutes
Cooking Time: 20 minutes
Total Time: 40 minutes
Servings: 8 slices
Calories: Approximately 310 kcal per slice
Variations
I like swapping the peanut butter with almond butter or sunflower seed butter for a nut-free version.
If I’m craving more texture, I sprinkle chopped roasted peanuts between the layers.
For a more intense chocolate flavor, I sometimes add a few tablespoons of melted dark chocolate to the cake batter.
I use gluten-free flour blends when baking for gluten-sensitive friends—it works beautifully.
A dash of espresso powder in the ganache gives the chocolate an extra depth I can’t resist.
Storage/Reheating
I keep any leftover cake in an airtight container in the fridge for up to 5 days. It tastes even better the next day as the flavors meld together. To serve, I let the cake sit at room temperature for 10–15 minutes. I don’t recommend microwaving the cake, as it can cause the ganache to melt unevenly.
Related Recipes:
- Coconut Cream Layered Dessert
- Layered Red Velvet Cheesecake Bundt Cake
- Layered Cream Cheese and Salsa Dip
FAQs
How can I make this cake completely gluten-free?
I use a gluten-free flour blend in place of the spelt flour. Just make sure it’s a 1:1 substitute designed for baking.
Can I freeze this cake?
Yes, I freeze individual slices wrapped in parchment and stored in a freezer-safe container for up to one month. I thaw them in the fridge overnight.
What can I use instead of coconut cream?
If I don’t have coconut cream, I use a thick plant-based yogurt or cashew cream. The texture may differ slightly, but the taste remains great.
How do I keep the ganache smooth and glossy?
I make sure to stir the ganache constantly while melting and avoid overheating it. Cooling it for a few minutes before pouring also helps it set perfectly.
Can I make this cake in advance?
Yes, I often make the cake layers and filling a day ahead, store them separately, and assemble the cake the next day for convenience.
Conclusion
This Layered Chocolate Delight Cake is one of those desserts I turn to when I want something rich, satisfying, and a little extra special. With its fudgy texture, creamy filling, and glossy topping, it never fails to impress—whether I’m sharing it or keeping it all to myself.
📖 Recipe:
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Layered Chocolate Delight Cake
- Total Time: 40 minutes
- Yield: 8 slices
- Diet: Vegan
Description
This Layered Chocolate Delight Cake combines rich fudgy chocolate cake layers with a creamy peanut butter filling and a silky dark chocolate ganache. It’s a dairy-free, optionally gluten-free treat that’s indulgent yet made with wholesome ingredients, perfect for celebrations or everyday cravings.
Ingredients
1 cup unsweetened applesauce
1/2 cup peanut butter
1/2 cup maple syrup or agave
2 tsp pure vanilla extract
1/2 cup spelt flour (or white, oat, or gluten-free blend)
1/4 cup cocoa powder
1/2 tsp baking soda
1/4 tsp salt
3/4 cup peanut butter (for filling)
1/4 cup coconut cream (thick part from a can)
2 tbsp maple syrup (for filling)
1 tsp vanilla extract (for filling)
Pinch of salt (for filling)
1/2 cup dark chocolate chips (for ganache)
2 tbsp plant-based milk
1 tbsp coconut oil
Instructions
- Preheat oven to 350°F (175°C). Grease or line two 6-inch round cake pans with parchment paper.
- In a large bowl, mix applesauce, peanut butter, maple syrup, and vanilla extract until smooth.
- In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt.
- Combine wet and dry mixtures, stirring until just mixed. Do not overmix.
- Divide batter evenly between the prepared pans and bake for 18–20 minutes, or until a toothpick inserted comes out mostly clean.
- Allow cakes to cool completely in the pans.
- Meanwhile, prepare the filling by mixing peanut butter, coconut cream, maple syrup, vanilla extract, and a pinch of salt until smooth. Refrigerate to thicken slightly.
- Once cakes are cool, spread the peanut butter filling over one layer and top with the second layer.
- Make the ganache by gently melting dark chocolate chips with plant-based milk and coconut oil, stirring until smooth. Let it cool for about 5 minutes.
- Pour ganache over the top of the cake and spread evenly.
- Chill the assembled cake for at least 30 minutes before slicing and serving.
Notes
Swap peanut butter with almond or sunflower seed butter for a nut-free version.
Add chopped roasted peanuts between layers for extra texture.
Add melted dark chocolate to the batter for a richer flavor.
Use a gluten-free flour blend to make it gluten-free.
A dash of espresso powder in the ganache enhances the chocolate flavor.
Store leftovers in an airtight container in the fridge for up to 5 days.
Let cake sit at room temperature for 10–15 minutes before serving.
Do not microwave the cake as it may melt the ganache unevenly.
Freeze individual slices wrapped in parchment and placed in a freezer-safe container for up to one month.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 17g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 0mg
