I know, I know, I know, I know.
I’ve never used peanut butter in a recipe on my blog before. BUT.
You guys. This gluten-free peanut butter cake is for a very special dude in my life who happens to think that sunbutter/almond butter/cashew butter can’t hold a candle to peanut butter (you can use any nut butter in this recipe though).
Speaking of candles.
I wanted to put THIRTY of them on this flourless peanut butter cake (that just so happens to be speckled inside with plenty of mini chocolate chips).
Because the special dude in my life (Mr. Heart Beet – aka – Roby Thomas – aka – my soulmate – aka – the best thing to ever happen to me – aka – even I know this is getting annoying but but hopefully you get how special he is to me) is THIRTY YEARS OLD TODAY. 3-0. THIRTY. Like, THREE DECADES OLD.
He’s actually 26 in that picture (it was taken at our wedding reception) but he looks like such a freakin’ Bollywood movie star that I had to share it with you guys.
These days, my hunky 30-year-old husband is sportin’ a ‘stache for “Movember” to raise awareness for men’s health. Now he looks more like a Bollywood uncle… but I still think he’s totally handsome (you know it’s true love when a girl loves the ‘stache).
I wanted to do something special for him, so I made him this flourless cake – using his favorite nut butter of ’em all: PEANUT BUTTER.
His reaction after taking a bite:
Roby: “really? there’s no flour?”
Me: “it’s a flourless cake – definitely no flour”
Roby: “are you sure? how is there no flour in this cake?”
(he was basically amazed at my gluten-free baking skills).
Roby loved the cake. And, I loved it too. Yes, I definitely ate it and it was reallllllllly good. Like, really good. I know peanut butter isn’t Paleo-friendly but hopefully those of you who can eat PB will make and LOVE this cake.
(Major Update: this will work with ANY nut butter!)
Happy 30th Birthday, Roby Thomas!! I love you 🙂
- ½ cup peanut butter or another nut butter
- ½ cup coconut sugar or cane sugar
- 3 eggs
- ½ teaspoon baking soda
- 1 teaspoon vanilla extract
- ¼ cup chocolate chips
To Make Frosting:
- ¼ cup peanut butter
- ¼ cup chocolate chips
- Preheat the oven to 350F.
- Add all the ingredients except for the chocolate chips to a bowl and mix until well combined and smooth (using an electric hand mixer or just by hand).
- Fold in the chocolate chips.
- Pour the batter into a small 6-inch cake pan (or a 9×5 bread pan).
- Bake at 350 for 30 minutes or until a toothpick comes out mostly clean.
To Make Frosting
- Add the peanut butter and chocolate chips to a bowl and melt using the double boiler method or in intervals in the microwave.
- Once smooth, drizzle or spread on top of the cake.
I made this using a small 6-inch cake pan. I think doubling the recipe might work but I haven’t tried it so I can’t say for sure.