This cake is just divine – it’s got a moist, chocolatey, black bean brownie base, a creamy, peanut butter filling and the most amazing chocolate fudge on top. It’s seriously decadent and indulgent. Plus, the recipe only calls for nine ingredients.

Peanut Butter Cup Chocolate Fudge Brownie Cake [Vegan, Gluten-Free]

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For the Brownie Base:

  • 1 1/3 cups black beans
  • 3 tablespoon coconut oil
  • 1/2 cup gluten-free oats
  • 1/2 cup cacao powder
  • 2 tablespoon ground flax seeds
  • 1/2 cup almond milk
  • 2/3 cup dates

For the Peanut butter Cheesecake Layer:

  • 1 cup peanut butter
  • 1 cup dates
  • 4 tablespoon coconut oil
  • 1 cup almond milk

For the Chocolate Fudge:

  • 1/2 cup cacao powder
  • 1/2 cup maple syrup
  • 1/2 cup peanut butter
  • 1/2 cup coconut oil


To Make the Brownie Base:

  1. To make the brownie base, simply add all the ingredients into a food processor and blend them for a couple of minutes until they are  smooth.
  2. Then, spoon the batter into a greased baking tin and bake it at 355°F degrees for 35-40 minutes or until a fork comes out clean.
  3. Leave the brownies to cool and then pop them in the freezer while you make the next layer.

To Make the Peanutbutter Layer:

  1. Combine the ingredients in a food processor until they form a smooth and creamy mixture.
  2. Remove the brownie base from the freezer and spoon the peanut butter mixture on top.
  3. Then, put it back in the freezer for at least 30 minutes to allow it time to set.

To Make the Chocolate Fudge:

  1. Add the ingredients to a mixing bowl and stir them until you have a thick chocolatey mixture. Don’t worry if it seems thin as this will set in the fridge.
  2. Pour it on top of the peanut butter layer and put the cake back in the freezer for 1 hour to allow it to set.


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