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
