Today we are having cake...five layers of cake, in fact. This vegan chocolate peanut butter is five layers of pure, raw, vegan bliss, with a peanut butter cookie dough base and a double chocolate topping, enveloping two more layers of goodness in between. It is 5 layers of chocolate and peanut butter amidst a heap of other healthy, raw ingredients all layered together and turned into a cake, so we know that you’ll want it too. Keep this vegan chocolate peanut butter cake at home for when you're craving something decadent and delicious, or bring it to a party to impress everyone there. Why not both?

5 Layer No-Bake Chocolate Peanut Butter Cake [Vegan, Gluten-Free]







For the Base:

  • 1/8 cup millet
  • 3/4 cup peanuts
  • 1 tablespoon ground flaxseeds
  • 1/4 cup and 2 tablespoons unsweetened, shredded coconut
  • 1 teaspoon hemp oil
  • 1/2 cup large flake oats

For the Date Layer:

  • 1 cup dates
  • 2 tablespoons coconut
  • 3 tablespoons cacao
  • 1 tablespoon ground flaxseed
  • 1 tablespoon hemp hearts

For the Chocolate Layer:

  • 1 tablespoon maple syrup
  • 2 tablespoons coconut oil
  • 2 tablespoons and 2 teaspoons cacao
  • 1/2 cup coconut milk
  • 6-8 tablespoons warm water
  • 3/4 cup coconut flour
  • 2 tablespoons ground flaxseed

For the Chocolate Topping:

  • 1/2 15-ounce can coconut cream, refrigerated until firm
  • 2 1/2 tablespoons cacao
  • 1 teaspoon agave

For Assembly:



For the Base:
  • Place all ingredients in a food processor and pulse until a sticky dough forms.
  • Remove dough from the food processor and press firmly into a paper lined loaf tin until a flat layer forms, about 1 cm thick.
  • Place pan in the fridge to allow the base to harden.
For the Date Layer:
  • Place all the ingredients in a food processor and pulse until a large clump forms.
  • Remove from the food processor and gently press onto the bottom peanut base, being careful not to push the peanut base out to the sides too much.
  • Return pan to the fridge.
For the Chocolate Layer:
  • In a saucepan, over medium heat, add coconut oil, cacao, maple syrup and milk.
  • Whisk until all the ingredients are melted and smooth.
  • Meanwhile, add coconut flour and flax to a medium bowl and stir to combine.
  • Add chocolate mixture to coconut flour and add in water one tablespoon at a time until the dough sticks together in one clump.
  • Set aside.
For the Chocolate Topping:
  • Add coconut cream, agave and cacao to a food processor and blend until a thick, chocolate mousse forms.
  • Place in the fridge until ready to use so it will stay thick.
For the Assembly:
  • Once base and date layer have been assembled, spread a layer of peanut butter or other nut butter of your choice over the date layer.
  • Next, press chocolate coconut mixture on top of nut butter, in an even layer.
  • Finally, finish by spreading on the chocolate topping, leveling evenly, using a spatula.
  • Place the entire cake in the fridge and let set for 2-3 hours until hardened.

Nutritional Information

Total Calories: 4686 | Total Carbs: 420 g | Total Fat: 292 g | Total Protein: 123 g | Total Sodium: 753 g | Total Sugar: 197 g Per Serving: Calories: 586 | Carbs: 53 g | Fat: 37 g | Protein: 15 g | Sodium: 94 mg | Sugar: 24 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.