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    Home » Recipes » Desserts

    Peanut Butter Cake

    Published: May 20, 2022 by Lauren Kelly · This post may contain affiliate links.

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    Vegan and Gluten Free Peanut Butter Cake - Lauren Kelly Nutrition.

    This Peanut Butter Cake is sinfully delicious, vegan and gluten free! This Peanut Butter Cake is simple to make and will be your new favorite dessert.

    Close up of peanut butter cake on a white cake stand with peanut butter drizzle and chocolate chips on top.

    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.  

    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.

    Now you can see just how ridiculously easy this cake is to make. Even people that claim they are terrible at baking have made this cake and loved it! It really does have rave reviews.

    If you are looking for some more delicious peanut butter recipes, you will love these Low Carb Peanut Butter Cups, Chewy Gluten Free Peanut Butter Cookies, Peanut Butter Chocolate Chip Baked Oatmeal and definitely these No Bake Chocolate Peanut Butter Bars!

    Why You Should Make This Peanut Butter Cake

    The texture is amazing for a cake that is so allergy friendly. Remember, cakes made with alternative flours are a little more dense than those made with flour from wheat. But this one really has a fabulous texture.

    Feel free to use whatever nut butter you'd like. I have also made this with almond butter and it was fantastic. I actually used crunchy almond butter which added a nice texture.

    As for baking with gluten free flours, this cake really is simple to prepare.

    This might sound weird to some of you...but I also freeze individual slices of this cake in the freezer.

    This way it helps with portion control (so you don't eat most of the cake in one sitting) and it's so convenient because you get to take out a slice for whenever you have a craving. I also like to pop it in the toaster oven once it's defrosted so get it a little crispy.

    Although I haven't tried this with coconut milk, I would imagine it would still come out the same. This cake is super versatile and adaptable.

    Recipe FAQ's and Expert Tips

    This cake looks delicious but one of my daughters has a peanut allergy. Any suggestions?

    Make it allergy friendly and use sunflower seed butter! Sunflower seeds are a wonderful, allergy friendly alternative to nuts and peanuts. You can also use coconut milk instead of almond milk as well.

    Is it possible to make this cake into cupcakes?

    Yes, absolutely. You'll need to reduce the cupcake baking time by one-third to one-half. Most cupcake recipes bake about 15 to 20 minutes. I would test the center of a cupcake after 15 minutes with a toothpick to see if its still wet.

    I bet this would be delicious with chocolate chips in it. Can I do that? How much do I add?

    You can also add some chocolate chips to the batter. Why not? Peanut butter and chocolate really are a match made in heaven. I would add ¼ cup chocolate chips.

    Related Recipes

    Lightened Up Chocolate and Peanut Butter Bars from Lauren Kelly Nutrition

    Healthy No Bake Chocolate Peanut Butter Cookies from Joy Food Sunshine

    Chocolate Peanut Butter Biscotti from Lauren Kelly Nutrition

    Healthy Peanut Butter Balls from Detoxinista

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    Easy Vegan and Gluten Free Peanut Butter Cake with Peanut Butter Drizzle

    Peanut Butter Cake with Peanut Butter Drizzle

    Sinfully delicious, vegan and gluten free, this Peanut Butter Cake will be your new favorite dessert!
    5 from 9 votes
    Print Pin Rate
    Course: brunch, Dessert, meatless, treat, vegetarian
    Cuisine: American
    Diet: Gluten Free
    Prep Time: 5 minutes
    Cook Time: 45 minutes
    Total Time: 50 minutes
    Servings: 12 servings
    Calories: 285kcal
    Author: Lauren Kelly

    Ingredients

    • ¾ cup almond flour I used the superfine almond flour
    • ¾ cup coconut flour
    • ¼ cup ground flax
    • 1 teaspoon cinnamon
    • 2 teaspoons baking soda
    • ½ cup coconut oil
    • ¾ cup unrefined sugar
    • ⅔ cup unsweetened applesauce
    • 1 cup organic creamy natural peanut butter
    • 1 ¼ 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

    • 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.

    Notes

    It is very important that you allow the cake to cool completely before adding the drizzle. I know, I know... it's a true test of patience because you will want to dig in immediately, I totally get that. But you must let it cool or the drizzle will ruin the texture of the cake.
    If you choose to sprinkle some chocolate chips on top, you can use Enjoy Life chocolate chips to keep this cake allergy friendly. I buy them on amazon and they are GMO free, gluten free and soy free. They taste delicious too!
     

    Nutrition

    Calories: 285kcal | Carbohydrates: 22g | Protein: 10g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Sodium: 359mg | Potassium: 204mg | Fiber: 6g | Sugar: 19g | Vitamin A: 4IU | Vitamin C: 1mg | Calcium: 75mg | Iron: 1mg
    Tried this Recipe? Pin it for Later!Mention @lkellynutrition or tag #lkellynutrition!

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    Reader Interactions

    Comments

    1. Olivia

      January 13, 2023 at 4:00 pm

      5 stars
      I made this cake for a get-together and it was a huge hit! Thanks for sharing, I'll definitely be making it again!

      Reply
    2. Jennifer

      January 13, 2023 at 1:50 pm

      5 stars
      I just made this cake for a party and everyone loved it! 🙂

      Reply
    3. Abby

      January 13, 2023 at 1:14 pm

      5 stars
      Needed to make a cake for my church kids' group and wanted everyone to be able to eat it.( One of the kids has a gluten allergy). Made this for them and there wasn't a speck leftover. They loved it! They couldn't tell it was gluten free. Thanks for the yummy recipe.

      Reply
    4. wilhelmina

      October 05, 2021 at 3:51 pm

      5 stars
      Peanut butter is the way to my heart! This cake is incredible and the drizzle is out of this world!

      Reply
    5. michelle

      October 05, 2021 at 3:35 pm

      5 stars
      the almond flour make this peanut butter cake more nutty and I love it!

      Reply
      • Lauren Kelly

        October 05, 2021 at 3:36 pm

        So happy you liked it, Michelle!

        Reply
    6. katerina @ diethood.com

      October 05, 2021 at 1:31 pm

      5 stars
      This was such an amazing dessert! Everyone loved it!

      Reply
      • Lauren Kelly

        October 05, 2021 at 3:36 pm

        I am happy you think so! We love it too!

        Reply
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