This post and photos may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases. If you purchase something through any link, I may receive a small commission at no extra charge to you. All opinions are my own.
As many of you know, I love my peanut butter cookies, and pretty much anything with peanut butter in it. I needed to make a peanut butter cake and I needed to make it healthier. And vegan. And gluten-free. The topping is thinner than a frosting and I just drizzled it on top. Check it out…
No one will ever suspect how healthy this cake is. It’s gluten-free, dairy-free, vegan and made with all wholesome, healthy ingredients. It’ll be our secret.
Peanut Butter Cake with Peanut Butter Drizzle
- 3/4 cup almond meal
- 3/4 cup coconut flour
- 1/4 cup ground flax
- 1 teaspoon organic cinnamon
- 2 teaspoons baking soda
- 1/2 cup coconut oil
- 3/4 cup unrefined sugar
- 2/3 cup unsweetened applesauce
- 1 cup organic creamy natural peanut butter
- 1 1/4 cup unsweetened almond milk I used unsweetened vanilla
- 3 tablespoons powdered sugar
- 3 tablespoons peanut butter
- 5 tablespoons almond milk
- dairy-free chocolate chips for topping optional
Preheat the oven to 350 degrees. Grease a cake pan and set aside. (I used a bunt pan)
In a large bowl, mix together the almond meal, coconut flour, flax, cinnamon and baking soda.
In another small bowl, mix together coconut oil, sugar, applesauce, peanut butter and almond milk until combined.
Add wet ingredients to dry ingredients until thoroughly mixed and smooth.
Pour into prepared pan and bake for 45 minutes or until thoroughly cooked and when a toothpick placed in the center comes out clean.
Allow to cool in pan for 10 minutes before removing and placing on a plate. Allow cake to completely before adding the drizzle.
Prepare peanut butter drizzle while cake is cooling by mixing all ingredients together in a small bowl.
Drizzle cake with peanut butter glaze, top with chocolate chips if desired and serve immediately.
I am fortunate that Frontier Natural Products sent me some samples of their amazing products, one of them being Organic Vietnamese Cinnamon. It smells out of this world and made a wonderful addition to this cake. We all love it on our oatmeal and I can’t wait to bake with it some more!
Serving Size 85 g
Amount Per Serving
Calories 295 Calories from Fat 191
% Daily Value*
Total Fat 21.3g 33%
Saturated Fat 9.1g 46%
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodium 244mg 10%
Potassium 85mg 2%
Total Carbohydrates 23.2g 8%
Dietary Fiber 7.9g 32%
*Nutrition Information provided by calorie count.com and not 100% guaranteed accurate
Oh and of course I added chocolate chips to top the cake. I mean, you need chocolate with peanut butter, right? This is a perfect example of a desert that taste delicious without all the extra junk. I promise to share many more cake recipes on my blog. And this was an awesome one to start with. ENJOY!