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    Home >> Baked Goods: Breads, Cakes and More

    Peanut Butter Cream Cakes {Vegan, GF, No-Bake}

    Published: Jan 16, 2018 · Modified: Jul 15, 2019 by Emily · This post may contain affiliate links · 2 Comments

    Easy, no-bake peanut butter cakes topped with vanilla cream and peanut butter drizzle (cuz PB is life!) Sweetened only with fruit and a splash of maple syrup. Gluten & dairy-free!

    Peanut Butter Cream Cakes (Vegan, No-Bake) - PrettyPies.com

    Our pb obsession continues. My family went CRAZY for these little cakes full of peanut butter flavor.

    When my husband declares something as one of "the BEST THINGS I've EVER MADE" I know a recipe's a keeper. I hope you love these as much as we do!

    Bite-size peanut butter cakes, whipped vanilla frosting, gooey pb drizzle... What's not to love?

    But wait, there's more! These may be the EASIEST cakes you ever make! Just a few ingredients blended in a food processor. No-baking involved! Woohoo!!

    Peanut Butter Cream Cakes (Vegan, No-Bake) - PrettyPies.com

    Robotic Kitchen

    I really hope you have a food processor.

    Please tell me you do. Cuz you're going to need one to make these!

    And if you DO have one, you'll be so happy -- because it does pretty much ALL the work for you!

    Dump in the ingredients and press a button.

    *Happy dance*

    It's like having a robot chef, haha. It makes me excited about the future of cooking. Can you imagine what it will be like to cook 50 or 100 years from now?

    I sure hope I have a cute little robot in my kitchen someday. But for now I'll use my trusty lil Cuisinart 🙂

    I'm a NUT

    Just like I can never have enough peanut butter.. I can never have enough NUTS. I'm positively *nuts* about nuts.

    It turns out that WALNUTS and PB make the perfect pair! When you process them with dates, it turns into this sweet, creamy cake-like amazingness.

    Sort of reminds me of Little Debbie Oatmeal Cream Pies.. but PEANUT BUTTER flavor (and none of the junk!)

    AND you don't have to bake it!! For REAL. It's so moist (even though I cringe at the word, lol)

    I love to use roasted walnuts, but raw work just as well. You could also try peanuts or almonds, if you like.

    And if you don't do PB, cashew butter is the PERFECT sub, since it's naturally sweet. (Otherwise, you'd need to add a little coconut sugar or other dry sweetener to compensate)Peanut Butter Cream Cakes (Vegan, No-Bake) PrettyPies.com

    Let's talk FROSTING Regulations

    To make this super simple vanilla whipped cream frosting, there are a few RULES (yep, rules!).

    If you want the frosting to turn out just like mine -- thick, smooth and creamy, you have to abide by my Pretty Pie guidelines:

    1. You must use Thai Kitchen brand coconut milk. I have not had success with other brands.
    2. It must be refrigerated for a minimum of 8 hours, but preferably overnight. 
    3. Do not shake the can. You want the cream to stay separate from the water.
    4. Open it carefully and scoop out ONLY the solid white cream (save the coconut water for a smoothie! yum)
    5. Add the vanilla, & maple and whip with a hand mixer for about 30 seconds until fluffy.
    6. STIR in the melted coconut oil by HAND. Just a few strokes is all it takes. *Do not whip with a mixer and do not overmix or it will CLUMP.* & Clumpy frosting=bad.

    Do you hereby solemnly swear to abide by these Frosting Regulations? Then I grant you permission to proceed with the recipe 😉

    Peanut Butter Cream Cakes (Vegan, No-Bake) PrettyPies.com

    A Good Date

    Ah, DATES! They're so good. And don't forget they're also good FOR you. Full of fiber and 15 different vitamins and minerals. Actually considered a nearly "ideal food" (wow!). You can read more about these amazing caramel-esque fruits and all their benefits here.

    Alright, enough chatter. Get yourself to the kitchen! These can be made in about 5-10 minutes (if your coconut milk is ready!) .. So hurry and throw a can or TWO in there so you can join me in peanut butter heaven. See ya in a few 😉

    Save this recipe on Pinterest

    Peanut Butter Cream Cakes (Vegan, No-Bake} PrettyPies.com

    Peanut Butter Cream Cakes {Vegan, No-Bake}

    Creamy peanut butter cakes topped with thick vanilla cream and peanut butter drizzle. A peanut butter dream!
    5 from 1 vote
    Print Pin Rate
    Prep Time: 10 minutes
    Total Time: 10 minutes
    Servings: 25 squares
    Author: Emily

    Ingredients

    PB Cakes:

    • 1 cup walnuts
    • Heaping â…“ cup natural peanut butter - (+ 1 Tbs for drizzle)
    • 8 medjool dates - pitted
    • ½ teaspoon vanilla extract
    • Pinch of pink salt - optional

    Vanilla Cream Frosting

    • 1 13.6 oz can coconut milk - solid cream only
    • ½ Tbs maple syrup
    • 1 Tbs coconut oil - melted
    • 1 teaspoon vanilla extract

    Instructions

    To make the cakes:

    • Pulse all ingredients together in a food processor until completely blended and dough-like. Add a splash of water to help it blend, if needed.
    • Press cake firmly into a small (7"x5") dish lined with parchment paper overhanging the sides for easy removal. Refrigerate while you prepare the frosting.

    To make the frosting:

    • (Use a can of coconut milk that has been refrigerated overnight) Scoop out the solid white cream into a mixing bowl. (Save the leftover water for a smoothie!)
    • Add vanilla and maple syrup. Whip with a hand mixer for about 15-30 seconds until fluffy and smooth.
    • Melt coconut oil in a separate bowl. Pour over whipped cream and stir *with a spoon or spatula* very briefly to incorporate - just a few strokes. *Do not overmix or it will clump!**
    • Spread frosting over cake. Drizzle with peanut butter.
    • Cover and refrigerate for 30-60 minutes to set. Slice into 1.5"-2" squares. Enjoy!

    Notes

    What I used:
    Food Processor
    Coconut Milk
    Mexican Vanilla
    Aldi Simply Organic Peanut Butter (just peanuts and salt and only about $3!)
    Medjool Dates from Aldi - on sale for about $3/lb
    Walnuts from Aldi
    Storage:
    Keep refrigerated for up to 7 days, in an airtight container. You can also freeze for about 1 month, but it may change the consistency of the whipped cream.
    Tried this recipe?Tag @emily.likes.food #prettypies!

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    Filed Under: Baked Goods: Breads, Cakes and More Tagged With: bites, coconut cream, peanut butter, walnuts

    About Emily

    Emily is the creative force behind the food blog, Pretty Pies, a destination for people interested in healthier eating, and for those with dietary restrictions and preferences, such as dairy-free, gluten-free and egg-free.

    Emily specializes in healthy desserts that are low-carb, keto, and made with plant-based natural ingredients. She is the author of two cookbooks in the low-carb sweets niche, "PS It's Healthy," and "Yay It' Sugar-Free!"

    Her recipes have reached millions of people across the globe over a 7-year time span, and helped countless readers enjoy delicious desserts without detriment to their health.

    When she's not creating in the kitchen, she loves spending time with her family and petite Goldendoodle, Eevee, spending time in nature, and eating Tex-Mex.

    Reader Interactions

    Comments

    1. Tracy

      March 30, 2018 at 10:09 am

      What did you do for the pb drizzle? Sorry if it says above, just don't see it. Thank you!

      Reply
      • Emily

        March 30, 2018 at 10:24 am

        It's just a spoonful of peanut butter by itself, drizzled on top I didn't add anything to it.

        Reply

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