peanut butter popcorn cake

Peanut Butter Popcorn Cake
Recipe found at 
Makes roughly 15 servings


  • 8 cups popped popcorn
  • 1 cup salted peanuts
  • 1 cup pretzel pieces
  • 3/4 cup vegan refined sugar
  • 3/4 cup light corn syrup
  • 3/4 cup all natural peanut butter
  • 1 teaspoon vanilla extract

Frosting ingredients:

  • 1/2 cup Earth Balance Natural Buttery Spread, room temperature
  • 2/3 cup cocoa powder
  • 3 cups vegan powdered sugar
  • 1/3 cup vanilla coconut milk
  • 2 tsp vanilla extract

  1. Start by stirring together your popcorn, peanuts and pretzels in a large bowl
  2. In a saucepan, bring the refined sugar and light corn syrup to a boil
  3. Remove from heat as soon as the mixture starts to boil and stir in the peanut butter and vanilla extract
  4. Pour the mixture onto the popcorn and stir until all of the popcorn is covered
  5. Divide the popcorn into two 9" round nonstick cake pans, using your hands to press the popcorn down into the pans (be careful, the popcorn might still be hot to the touch)
  6. Allow the popcorn to cool completely before removing from the pans
  7. To make the frosting, combine all ingredients in a large bowl and mix on low-medium speed until fully combined. 
  8. Remove the "cakes" from the pans and frost the top of one cake.
  9. Place the second cake on top of the first and spread the remaining frosting on top.
  10. Slice as you would a normal cake and you're all set