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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
Ingredients
- 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
- Drizzle:
- 3 tablespoons powdered sugar
- 3 tablespoons peanut butter
- 5 tablespoons almond milk
- dairy-free chocolate chips for topping optional
Instructions
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Preheat the oven to 350 degrees. Grease a cake pan and set aside. (I used a bunt pan)
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In a large bowl, mix together the almond meal, coconut flour, flax, cinnamon and baking soda.
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In another small bowl, mix together coconut oil, sugar, applesauce, peanut butter and almond milk until combined.
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Add wet ingredients to dry ingredients until thoroughly mixed and smooth.
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Pour into prepared pan and bake for 45 minutes or until thoroughly cooked and when a toothpick placed in the center comes out clean.
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Allow to cool in pan for 10 minutes before removing and placing on a plate. Allow cake to completely before adding the drizzle.
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Prepare peanut butter drizzle while cake is cooling by mixing all ingredients together in a small bowl.
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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!
Nutrition Facts
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%
Sugars 10.3g
Protein 7.7g
*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!
Yum Lauren! LOVE this. Hey I wanted to email you but there wasn’t an email on your contact page. I would love to know if I could feature you on my blog and / or social media with appropriate links and no recipes posted, of course.
My readers would LOVE your content. And this cake :). Thanks in advance.
This sounded SOOOO good. I wish more recipes could be made gluten free without tree nuts though. So many good recipes I miss out on because of the nut allergy!
In this recipe, I might be able to suggest you use either sorghum or brown rice flour in place of this. And if you do, you probably need to add some extra gum or seeds to help it stay together.
Great ideas Joan! Yes, 1/4 teaspoon of anthem gum might work well in this recipe! Thank you 🙂
This sounds amazing!
Thank you! 🙂
My two peanut butter dessert loving children would love this cake! What a gorgeous drizzle of frosting!
Thanks liz! XO
I am in heaven! Sharing this on my facebook page!
Thanks so much Ginny!!
Oh this looks amazing Lauren!!
Thank you Brenda! XO
That’s my favorite flour mix!! Coconut, flax and almonds — yum!! I am so going to make this cake!! Vegan always works for me, I cannot wait to give this a try!!
Thank you Rose! That’s my favorite gluten-free mix too 🙂
I would have this for breakfast, lunch and dinner! It’s beautiful!
Thank you Angie! 🙂
Enjoyed this recipe! I used it so my gluten-free and egg-free friends could share it with us. Though the ingredients are pricey it’s certainly worth it for a special occasion. I didn’t have any coconut oil on hand so I used butter instead. And without applesauce, I chopped an apple, microwaved it and threw it in the food processor with a little lemon juice. I also used just a pinch of cinnamon instead of 1 teaspoon.
I took the cake out of the oven as soon as the pick came out clean. It was moist and hearty and the peanut butter flavor not overwhelming even though this recipe calls for more PB than some others I peeped. I didn’t use the drizzle, instead, I made a PB&J cake with seedless raspberry jelly filling and a cream cheese icing. We all loved it. Thanks for sharing!
Thank you so much for sharing this Kaysha, that jelly filling sounds wonderful!!
I just made this for a get together at my house. It turned out beautiful! I substituted hazelnut flour for the almond meal because I’m allergic to almonds. Thanks for the recipe!
I am so glad you liked it Sherrie! Thanks for sharing your tip with hazelnut flour, I never used that before! 🙂
It’s okay to use just coconut flour, right? I don’t have almond meal, so just curious if substituting is okay, or if a nut meal is best. I have walnuts…
I haven’t tried it with all coconut flour Kathryn but please let ne know how it comes out! 🙂
Hi there! This recipe sounds amazing! One question – would it be possible to add cocoa powder into the batter to make the cake chocolatey? Do you have any ideas/thoughts on how to do that (proportions, other things that might need to be added, etc.?)
Thank you in advance 🙂 🙂 🙂
Hi Morlie! I have never added cocoa powder to this cake, what a great idea! Maybe start with 1/2 cup cocoa? If the batter seems too dry maybe add another tablespoon of almond milk? Please come back and let me know!
Oh, I’ll definitely try that!!! Thanks 🙂