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1 Bowl Vegan Peanut M + M Sheet Cake








Let’s talk cake!


Lately we’ve been reviewing recipe categories to offer more diversity with options. Believe it or not, we didn’t have a lot of cake recipes years ago. (cue the tears) Cake is one of those things I don’t like to do on a regular basis, but when I do.. I like it to be seamless! Layer cakes can be more tedious and involve even more icing and are just not my style. I personally.. LOVE an effortless sheet cake!  It’s quick, easy, no fuss and tastes just as good as the more time consuming layer cakes! If you’re in the same boat, you’ve come to the right place.

I have tons of 1 Bowl Sheet Cake concepts!

I first featured a staple chocolate cake years ago and loved the idea that it didn’t call for vegan eggs, butter, or even a lot of oil. In many ways it’s a minimalist cake and the texture was just perfection. When thinking of the next best flavor to produce, I wanted to explore Peanut Butter M+M’s! Traditional M+M’s are not vegan, but you can find a vegan option by Unreal. You don’t typically see M + M’s in the actual cake itself, so I was intrigued by the concept. Not only does it add crunch to the cake, notes of chocolate, specks of color, but also adds aesthetic appeal.



What’s great about this recipe? Everything! it’s quick, easy, affordable, requires not even a vegan egg, you can find ready made vegan icing at retailers now, you can find Unreal chocolate M+M’s on Amazon, the chocolates provide texture and hints of color, this flavor combo is timeless and good for any season, the cake is buttery soft, it’s great for entertaining, can be made into cupcakes, the peanut butter frosting pulls it all together, it features coconut oil instead of traditional oils, and you could double the recipe to make a tiered cake if desired!



If you’re all about peanut butter, you have to try this new vegan Peanut Butter M + M Sheet Cake!!






Why this recipe is great





Requires 1 bowl


Flavor packed

Buttery soft

Requires no vegan eggs

Perfect for any season









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1 Bowl Vegan Peanut M + M Sheet Cake

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  • Author: Gabrielle
  • Total Time: 35 mins
  • Yield: 6 - 8 Slices 1x


Units Scale



  1. Preheat oven to 350 degrees.
  2. Combine the cake flour, sugar, baking soda, baking powder, and salt in a greased 8″ square baking dish. If you’re using AP flour, you can skip the baking powder and just use baking soda. Cake flour doesn’t have bp in it, which is why it’s added.
  3. Make 3 depressions in the dry ingredients – two small and one large. Pour the vinegar in one small depression and vanilla into the other, and the vegetable oil in the large one. This step is imperative as your cake will be more dense and won’t rise.
  4. Pour almond over the entire thing and mix until just combined. Fold in the chopped M+M’s.  Don’t over mix.
  5. Bake on the middle rack of the oven at 350 degrees for 30-35 minutes or until browned on the edges and when you push in it bounces back. Let the cake cool.
  6. Combine icing and peanut butter powder in a standing mixer and whip until smooth. If you don’t have the powder you can use traditional peanut butter. Add gradually to achieve desired flavor and consistency. Top the cooled cake  with frosting and additional chopped M+M’s
  • Prep Time: 5 minutes
  • Cook Time: 30 mins





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