This Gluten Free Chocolate Cake with Peanut Butter Frosting is made with clean ingredients, and is a healthier alternative to traditional boxed cake mix. A treat swap on the 21 Day Fix, dairy free, paleo, refined sugar free and grain free, too! This post contains affiliate links for products I’m obsessed with.
This post was originally published on Sep 28, 2016, but is being updated with new fun photos and more info to help you make this delicious cake!
Confession #96 – I was so excited about this cake, I ate a piece before I even snapped a pic. As a blogger, this is a major no-no.
But can you blame me?
Would you be able to resist this velvety chocolate cake topped with creamy peanut butter frosting?
A dear friend of mine begged me for this recipe, so I posted it as quickly as I could.
It did not disappoint. This cake is to die for. But now that I have perfected a homemade, from scratch, gluten free, dairy free, and refined sugar free cake that my son couldn’t get enough of, my mind is spinning with flavor ideas! I want to make and eat all the cakes!
Let’s get a couple of things straight, though.
- This cake is not low calorie or low fat.
- I am 100% fine with that.
It’s a cake. And I really, really wanted my kids to love it. I wanted it to feel like a special occasion.
That being said, it is so much healthier than anything you will find in a box. And, my sweet readers, I encourage you not to fear fat. Instead, question what is in your processed cake mix and icing.
And while you 21 Day FIXers will need to part with a one yellow treat swap for this, the combination of almond flour, coconut oil, pure maple syrup, unsweetened cocoa powder and peanut butter make this cake so fluffy and delicious, it’s totally worth it!
Let me know the next time you use this yummy recipe for a special occasion! Or on a random Tuesday night when the mood strikes you, that’s cool too.
What do I need to make Gluten Free Chocolate Cake with Peanut Butter Frosting?
For the cake:
- coconut oil or coconut oil spray
- blanched almond flour (I LOVE Bob’s Red Mill Super-Fine Almond Flour)
- unsweetened cocoa powder
- baking soda
- Himalayan pink salt
- Eggs
- maple syrup
- vanilla
For the Peanut Butter Frosting:
- pure maple syrup
- coconut oil
- PB2 or peanut butter
I don’t eat eggs. What can I use instead?
If you have an egg allergy or are vegan, you can sub flax egg for the two eggs in this recipe.
Can I sub a different kind of flour? I have an allergy/don’t have almond flour on hand.
No. Unfortunately, if you have a tree nut allergy, you will have to skip this one. The almond flour is necessary to achieve the perfect texture of this cake!
So, if you don’t have almond flour in the pantry, but aren’t allergic, it is definitely worth the wait. Put it on the shopping list and get some ASAP!
What is a Treat Swap?
On the 21 Day Fix, three times a week you are allowed to swap out one of your normal YELLOW containers for something a little more indulgent. Some like to save their treat swaps for alcohol, others prefer things like chocolate cake. To each their own! But this cake is so yummy it is worth that coveted treat swap during your week!
Can I make cupcakes out of this chocolate cake recipe?
Ooooh! Yes you can. The recipe will make about 8 cupcakes and you can follow the directions as written. Just bake your cupcakes for 15-18 min.
What should I bake the cake in?
An 8×8 baking dish works really well for me!
Is this Gluten-free Chocolate Cake Paleo?
Yes! This is a Grain Free Chocolate Cake and includes no dairy and no refined sugar, making it great for Paleo!
Looking for more 21 Day Fix Treat Swap Ideas?
Gluten Free Chocolate Chip Zucchini Muffins [ Dairy-free] | 21 Day Fix Zucchini Muffins
21 Day Fix Easy Chocolate Macaroons (Allergy Friendly)
21 Day Fix Chocolate Coconut “Mounds” Cups (see post for amount that counts as treat swap)
Healthy Chocolate Peanut Butter Cup Fudge {Dairy-free, 21 Day Fix}
FIXate Gluten Free Chocolate Chip Cookies
Healthy Pumpkin Oatmeal Banana Bread (with the added choc chips!)
Print
Chocolate Cake with Peanut Butter Frosting
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 8-10 servings 1x
- Category: Dessert
- Method: Oven
- Cuisine: American
Description
This Gluten Free Chocolate Cake with Peanut Butter Frosting is made with clean ingredients, and is a healthier alternative to traditional boxed cake mix. A treat swap on the 21 Day Fix, dairy free, paleo, refined sugar free and grain free, too!
Ingredients
For the cake (double if you are making a layer cake):
- coconut oil or coconut oil spray
- 2 cups blanched almond flour (I LOVE Bob’s Red Mill Super-Fine Almond Flour)
- ¼ cup unsweetened cocoa powder
- ½ tsp baking soda
- ½ tsp Himalayan pink salt
- 2 eggs
- 2/3 cup maple syrup
- 1/3 cup hot water
- 1 tsp vanilla
For the Peanut Butter Frosting (double if you are making a layer cake):
- 1/4 cup of pure maple syrup
- 1/2 cup of coconut oil (room temp or slightly chilled)
- 1/4 cup of PB2 or 2T of peanut butter
Instructions
- Preheat oven to 350.
- Grease a round or square cake pan with coconut oil.
- Mix almond flour, baking soda and salt in a medium-sized bowl. In another bowl, mix hot water and cocoa powder until combined and allow to cook for a moment. Then add in maple syrup, eggs, and vanilla.
- Pour the wet ingredients into the dry ingredients. Mix well and pour batter into prepared pan.
- Bake 18-20 minutes, or until toothpick inserted comes out clean.
- Cool completely before frosting
- To make the frosting, place ingredients in a chilled glass bowl and beat using a hand mixer until it is smooth and spreadable, adding extra PB2 powder or peanut butter to taste/to desired texture. After frosting your cake, chill for best results. We love this cake cold! **If the frosting is left out at room temp, it will separate after awhile…just an FYI!
Notes
21 Day Fix: 1 piece – 1 YELLOW treat swap (recipe makes 8-10 pieces)
WW: Green, Blue, Purple – 14 points per piece of cake (cut into 10 pieces)
Nutrition
- Serving Size: 1 piece of cake
Keywords: cake, chocolate, gluten-free, grain-free, peanut butter, dessert, treat
Trisha Koerper says
Made this for a friends birthday today. Soooo yummy!
★★★★★
Nancylynn says
That’s awesome, Trisha!!! Thank you so much for trusting my recipe for a special event!!
Abby says
Do you think you could make this with oat flour?
Nancylynn says
I think it would be interesting to try, but I am not sure if it will come out. Let us know if you do try it!
Alexis says
I tried this recipe tonight and it was amazing;
SERIOUSLY my sweet tooth did back flips. My new absolute FAVE!!!!! 😍🥰💕
★★★★★
Lauren says
What if i used coconut flour instead? Can i? Let me lnow thanks! Looks amazing!
Nancylynn says
Unfortunately you will need the almond flour to get the correct texture – it’s worth waiting until you can grab a bag!
Magda says
Can I use Cashew Butter instead of Peanut Butter?? I don’t really like peanut butter but I would like to try this recipe 🙂
Nancylynn says
I think it’s worth a try, for sure! Let us know how it goes!
Sarah Leonard says
Can honey be substituted for the maple syrup, or is the maple syrup essential for the flavor?
Nancylynn says
You can sub – I prefer Maple, but honey will work!
Jesica says
What size pan would you make this in?
Nancylynn says
I use an 8×8 pan!
Elyssa says
I have a nut allergy. What other flour could I use? Whole wheat? Or maybe even whole wheat pastry flour? Thanks!
Lauren Maldonado says
I don’t have almond flour on hand, can I use all purpose?
Nancylynn says
Unfortunately you can’t sub in this recipe! Sorry!
Jasminder Kaur says
Made this today and I must say it was super good. It broke while I was taking it out of the pan after letting it cool for 45mins to 1 hr.. I felt it wasn’t as stiff as other cakes(the batter had runny consistency)but honestly the flavors were so good we didn’t care and My son gobbled some of it while I was trying to save for others. It was super easy to put together. I’m definitely making it again 🙂
★★★★★
Nancylynn says
Thank you SO much for taking the time to rate and review this recipe, Jasminder! It means everything and am thrilled you guys enjoyed the cake!
Chloe says
What are the calories for this recipe?
Nancylynn says
Check myfitnesspal for calorie counts- it has great information!
Elmira says
I have tried this recipe a while ago and it was great. Later I wanted to make a berry cake for children so I substituted cocoa for powdered strawberry and it came out great too. Used a different icing with that one.
Lisa Jones says
I made this and loved it. This is the best gluten and dairy free chocolate cake that I have made and I have tried many recipes. Thanks
★★★★★
Nancylynn says
That makes me so super happy, Lisa!!!
Dayna says
I feel obligated to leave a review because these were so good. I was skeptical based on my previous experience with “fix” approved sweets but this one was definitely worth the treat swap! I used honey instead of maple syrup in the icing but followed the recipe for everything else. It made 10 cupcakes for me. They totally hit the spot. I get like I was indulging but stayed on Track for the day. Definitely try this recipe!!!
★★★★★
Nancylynn says
This is the best news! Thank you!
Jennifer says
Unfortunately my family did not enjoy this cake. Followed the directions exactly. The cake was a bit crumbly and needed more chocolate flavor. We could only taste the coconut oil in the icing. Disappointing as this is the first recipe of yours we didn’t like!
Nancylynn says
That is such a bummer – so sorry, Jennifer!
Brittany says
Can you freeze this cake?
Carol Gilmore says
My husband and I are on the 21 day fix eating plan. I didn’t want to go without cake on our birthday’s.. they’re 3 days apart! The cake was a huge hit!! It was perfectly moist and the frosting was soooo flavorful! Thank you once again for making eating healthy easier!!!
★★★★★
Jeannie says
Do you have a recipe to make a mint chocolate chip frosting instead of peanut butter?
Nancylynn says
Oh my word…I need to get on that, STAT!
Sandra says
I have made this recipe back in 2019 and wanted to make it again.
I love this cake and flavor however I feel like the recipe changed a little. When I made this before there seemed to be more chocolate flavor than this go around.
Still good and will make again but definitely not how I remember it.
P.s I made this with cocoa powder in the frosting and it tasted like a Reese’s peanut butter cup.
★★★★
Nancylynn says
Hi! The only that has changed is using hot water which will activate the cocoa powder better…other than that, the recipe is exactly the same. And I LOVE that you used cocoa powder in the frosting, too! What a yummy idea!!!