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  • Total Time: 35 minutes
  • Yield: 1 8 inch tin 1x




  • 250 g vegan butter (at room temperature)
  • 77 g light brown sugar
  • 60 g white sugar
  • 2 tbs crunchy peanut butter
  • 1 tbs vanilla bean paste


  • 312 g all-purpose plain flour
  • 1 tsp baking soda
  • 1/2 tsp salt


  • 125 g vegan dark chocolate chips + extra (I use Sweet McWilliams)
  • 75 g vegan sprinkles + extra (I use Fancy Sprinkles)
  • 15 g freeze dried raspberries crushed
  • 100 g vegan fudge roughly chopped
  • 3 tbs plant milk


  • For drip icing go see notes below
  • For buttercream recipe see notes below
  • Flaky sea salt (pinch )


  1. Heat a conventional oven to 175C/350F and grease and line an 8IN cake tin
  2. Using a mixer with a paddle attachment or a hand beater, beat butter on low until creamed and then add sugars slowly until combined
  3. Add vanilla and peanut butter and mix until just combined
  4. Sieve flour, baking soda and salt together in another bowl, then gently add to butter mix on very low speed until combined. Add plant milk where needed to stop it from sticking
  5. Using a wooden spoon (or your hand) gently fold in chocolate chips + raspberries + fudge until just combined
  6. Gently spoon into cake tin and push down so it’s evenly spread and put in the oven for 25 – 30 mins until top is firm and golden
  7. Leave to completely cool
  8. Grizzle with pink vegan drip icing, add extra sprinkles, chocolate chips and a pinch of flaky sea salt
  9. Decorate the edge of the cake with butter cream frosting and serve


Buttercream recipe GO HERE

Drip Icing recipe GO HERE

  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Category: Birthday, Cake, Cookies
  • Cuisine: Snack

Keywords: dairy free, egg free, vegan, vegan baking, vegan cake, vegan cookie

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