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    Home » Recipes » Other Cake

    Peanut Butter Cake with a Brownie Crust

    Published: Jun 2, 2018 · Modified: May 13, 2019 by Audrey · This post may contain affiliate links · 22 Comments

    Jump to Recipe

    no bake vegan chocolate peanut butter banana cheesecake

    You know how sometimes you're in the mood for a totally comforting treat that doesn't need a ton of ingredients? That was me the other day :) There's a few things that come straight to mind when I think comfort food, and two of them are: peanut butter + chocolate.

    This trusty combo never disappoints. So my thinking with this simple, comforting cake was to basically take some creamy dreamy peanut butter cheesecake-like filling and put it together with an amazing, two-second, no-bake brownie crust.

    Yep, peanut butter + brownies + a super easy recipe is all you need for a total win!

    slice of vegan peanut butter banana cake with a brownie crust

    You know what else this lush little cake has going for it? There's actually a few things. For one, the ingredients are so basic there's a good chance you probably already have what's needed right in your pantry and freezer. Peanut butter, bananas, some dates, almond flour, maple syrup, salt, and vanilla. Oh and be sure to sneak some chocolate chunks from your husband's chocolate stash for the topping -- not that I would do that....just saying ;)

    vegan chocolate peanut butter cake

    Another thing this cake has going for it is that it's made without a blender. If you have a good blender, that might not seem like much of a big deal -- that is, until it comes time to wash the dishes, then you'll thank me for the one less dish you have to wash ;). But seriously, it's a great cake to try out if you only have a food processor and not a good blender (since many raw/ no-bake cakes turn out much much better with a high-power blender).

    oil-free vegan peanut butter brownie crust cheesecake slice

    As an added bonus, this cake is cashew-free and made with no added oils...Oh and no coconut too! The one thing that is does have is bananas -- if you're in the no bananas camp, maybe try this peanut butter ice cream instead (one of my faves!).

    recipe for vegan peanut butter cake

    For me though, peanut butter + bananas + chocolate is the holy grail of dessert. I love that combo so much, and if you're like me, you might enjoy some of these treats:

     

    dairy-free oil-free peanut butter banana cake with chocolate brownie crust

    Definitely give this creamy, rich, and delicious cake a try. There's just something magical in that simple peanut buttery filling and soft and chewy brownie crust... guaranteed to fill that comfort dessert hankering the next time it strikes :)

    vegan peanut butter cake recipe

    Print

    Peanut Butter Cake with a Brownie Crust

    no bake vegan chocolate peanut butter banana cheesecake
    Print Recipe

    ★★★★★

    5 from 4 reviews

    A delicious pairing of creamy vegan peanut butter cheesecake with a rich gluten-free (and grain-free) chocolate crust. Oil-free & cashew-free.

    • Author: Audrey @ Unconventional Baker
    • Prep Time: 20 minutes
    • Total Time: 20 minutes
    • Yield: 6" cake

    Ingredients

    Brownie Crust:

    • ⅔ cup almond flour
    • ⅔ cup soft dates, pitted (I used honey dates)
    • 2 tbsp cocoa powder
    • 2 tbsp maple syrup
    • ⅛ tsp salt

    Peanut-Butter Filling:

    • 3 frozen bananas (roughly chopped or cut into thirds)
    • ¾ cup smooth natural peanut butter
    • ¼ cup maple syrup
    • 1 tsp pure vanilla extract
    • ¾ tsp salt
    • ½ tsp cinnamon

    Optional Toppings:

    • cacao nibs, chocolate chunks, chocolate shavings, etc.

    Instructions

    1. Process all crust ingredients in a food processor until the mixture is combined and starts to form into a ball. Transfer to a 6" springform pan and press down into a flat even crust along the bottom. Freeze while working on next step.
    2. Wipe out the processor to remove any remaining residues from the crust. Add all filling ingredients to the processor and process into a smooth creamy texture. Transfer this mixture into the springform pan over the crust. Tap the pan on the counter a few times (to release air bubbles) and smooth out the top of the cake with the back of a spoon. Decorate with desired toppings.
    3. Freeze for 6 hours or overnight to set. Remove from pan, slice and serve. Keep leftovers frozen.*

    Notes

    *Storage notes: treat this cake as you would ice cream. If left at room temperature it will begin to slowly melt as it thaws, so best to keep it frozen until serving time and give it a light thawing on the counter as needed (5-10 mins, until it slices easily).

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    Reader Interactions

    Comments

    1. Ronny says

      April 08, 2021 at 1:05 pm

      Hi Audrey,
      if i want this cake to be solid at room temperature, is it possible to get that by including agar agar. And if so, how much would you use? I don't want the result too gellified.
      Thank you!

      ★★★★★

      Reply
      • Audrey says

        April 30, 2021 at 4:32 pm

        Hi Ronny, I haven't tried playing around with agar agar in this recipe, so to be honest not sure if it will work, how much, and how it will affect things. If you decide to get adventurous and give it a try I'd love to hear what ended up working / not working for you.

        Reply
    2. Mariane Sfeir says

      March 18, 2021 at 3:36 pm

      Oh my god ! What can I say ! This cake tastes like heaven for me !! I am not joking, this is now one my all time favourite cakes 😍 Thank you for sharing ❤️

      ★★★★★

      Reply
      • Audrey says

        March 19, 2021 at 10:37 am

        Aw, so happy to hear. Hard to go wrong with chocolate and peanut butter :) Thank you for your lovely feedback.

        Reply
    3. Amber Powers says

      April 23, 2019 at 6:52 am

      Super simple and a hit with even non-vegans.

      ★★★★★

      Reply
      • Audrey says

        March 19, 2021 at 10:38 am

        I'm so happy you're enjoying this recipe, Amber. Thank you for your feedback! :)

        Reply
    4. Elizabeth Fleming says

      February 19, 2019 at 1:25 am

      Hi Audrey, I'm allergic to Banana's , please what else can I use , Thanku

      Reply
      • Audrey says

        February 19, 2019 at 4:24 pm

        Hi Elizabeth. Bananas work well here because of their sweetness, moisture, and creaminess, though their flavor in the cake is not prominent. Another creamy fruit you can try as a substitute is mango or even a ripe persimmon, though these will add their own taste to the cake.

        You can also play around with omitting the bananas / fruit, and instead adding an extra 1/2 cup peanut butter, adding 2 extra tbsp of maple syrup, and 1/2 cup almond milk or water. It'll change the cake some, but should still be delicious. This method is totally hypothetical on my part -- if you give it a try, would love to hear how you go.

        Reply
    5. Stephanie says

      November 22, 2018 at 9:24 pm

      Food Cupid’s arrow nailed my sweet tooth with this pie! Literal love at first bite! I made it earlier today and may devour the whole thing before the night’s end! And I doubled the recipe, too :)

      I ran out of maple syrup, so mine was made with 1/4 cup maple syrup and 1/4 cup simple coconut sugar syrup. I also used the Plain Jane peanut butter from the Saratoga Peanut Butter Company (the only brand I buy- every flavor is amazing!!). At first I was nervous about using a salted peanut butter since the recipe calls for salt, but the pie was still so sweet!

      Thanks for another delicious recipe, Audrey! I can’t wait to make it again... tomorrow... and the next day... :)

      ★★★★★

      Reply
      • Audrey says

        February 19, 2019 at 4:29 pm

        Hi Stephanie. Thanks so much for the lovely feedback. I'm so glad you enjoyed this cake so much :)

        Reply
    6. Ashley says

      June 04, 2018 at 6:51 pm

      Sounds delish, Audrey! Sometimes you just can't beat the chocolate pb combo!

      Reply
      • Audrey says

        February 19, 2019 at 4:29 pm

        true that! :)

        Reply
    7. Hanne says

      June 03, 2018 at 6:31 am

      You call this the Holy Grail of desserts and I certainly would lead a crusade to my refrigerator for another slice of this chocolatey, peanut butter, banana confection.

      Reply
      • Audrey says

        February 19, 2019 at 4:30 pm

        Hard to argue with this combo :)

        Reply
    8. Pamela says

      June 03, 2018 at 5:35 am

      Can I use another nut/seed butter for this recipe?

      Reply
      • Audrey says

        February 19, 2019 at 4:31 pm

        Hi Pamela, yes, definitely. This would be amazing with hazelnut butter or almond or pecan.

        Reply
    9. Catherine says

      June 03, 2018 at 5:04 am

      What about using peanut flour or PB2 instead of almonds in the crust? That's what I'll do tonight!

      Reply
      • Audrey says

        February 19, 2019 at 4:32 pm

        Hi Catherine, how did it go with the PB2 for you?

        Reply
    10. Cassie Tran says

      June 02, 2018 at 8:59 pm

      Peanut butter and brownies in a no-bake cake? Now that's MY kind of cake! :D This looks to die for. I love the dark chocolate squares on top!

      Reply
      • Audrey says

        February 19, 2019 at 4:33 pm

        Pinched those off my husband as a last min decision -- the cake NEEDED them :D

        Reply
    11. janet says

      June 02, 2018 at 3:16 pm

      this sounds incredible ... and ... for those of us who cannot any longer use peanuts, is it possible to substitute other nut butters (such as almond, for example)?

      thanks very much!

      Reply
      • Audrey says

        February 19, 2019 at 4:33 pm

        Hi Janet, absolutely. I think this would be amazing with hazelnut butter, almond or pecan.

        Reply

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