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You are here: Home / All Recipes / Gluten Free Chocolate Cake with Peanut Butter Frosting

February 14, 2020 By Nancylynn 25 Comments

Gluten Free Chocolate Cake with Peanut Butter Frosting

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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.

Close up side view of a rectangular piece of Chocolate cake topped with peanut butter frosting on a round white plate with a fork poised upside down on the rim.

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?

Side view of a piece of chocolate cake with peanut butter frosting, on a white rimmed plate, turned to see the layers of the cake and topping. There is an upside down fork poised on the side of the plate. There are extra plates, forks, and a glass of milk out of focus in the background.

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.

  1.  This cake is not low calorie or low fat.
  2.  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.  

Overhead photo of Chocolate cake with peanut butter frosting cut into 10 rectangular pieces. There is a spoonful of frosting off to the side as well as round white plates.

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!

 

Slightly angled overhead photo of a piece of chocolate cake on a white plate. It has a thick layer of peanut butter frosting on top. There is a glass of milk and a fork on the side, ready to dig in.

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!

Close up side view of a rectangular piece of Chocolate cake topped with peanut butter frosting on a round white plate with a fork poised upside down on the rim- with the text overlay, Dairy Free | Grain Free | Refined Sugar Free | Gluten Free Chocolate Cake with Peanut Butter Frosting | 21 Day Fix | Paleo | Confessions of a Fit Foodie

Looking for more 21 Day Fix Treat Swap Ideas?

Gluten Free Chocolate Chip Zucchini Muffins [ Dairy-free] | 21 Day Fix Zucchini Muffins

Healthy Copycat Mini Reese’s Peanut Butter Cups [Dairy Free | Gluten Free | 21 Day Fix | Weight Watchers]

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!)

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Chocolate Cake with Peanut Butter Frosting

★★★★★ 5 from 5 reviews
  • Author: Nancylynn Sicilia
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 8-10 servings 1x
  • Category: Dessert
  • Method: Oven
  • Cuisine: American
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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! 


Scale

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

  1. Preheat oven to 350.
  2. Grease a round or square cake pan with coconut oil.
  3. 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.
  4. Pour the wet ingredients into the dry ingredients. Mix well and pour batter into prepared pan.
  5. Bake 18-20 minutes, or until toothpick inserted comes out clean.
  6. Cool completely before frosting
  7. 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

1 piece – 1 YELLOW treat swap (this makes 8-10 pieces)


Nutrition

  • Serving Size: 1 piece of cake

Keywords: cake, chocolate, gluten-free, grain-free, peanut butter, dessert, treat

Did you make this recipe?

Tag @confessionsofafitfoodie on Instagram and hashtag it #confessionsofafitfoodie

 

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Filed Under: All Recipes, Chocolate, Cooking Method, Courses, Dairy-Free, Desserts, Diet, GF + DF, Gluten-Free, Ingredient, Kid-Friendly, Stove + Oven, Vegan + Vegetarian Tagged With: cake, clean treat

Reader Interactions

Comments

  1. Trisha Koerper says

    February 6, 2019 at 11:02 pm

    Made this for a friends birthday today. Soooo yummy!

    ★★★★★

    Reply
    • Nancylynn says

      February 7, 2019 at 2:37 am

      That’s awesome, Trisha!!! Thank you so much for trusting my recipe for a special event!!

      Reply
  2. Abby says

    March 31, 2019 at 11:50 am

    Do you think you could make this with oat flour?

    Reply
    • Nancylynn says

      March 31, 2019 at 1:07 pm

      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!

      Reply
  3. Alexis says

    August 23, 2019 at 1:36 am

    I tried this recipe tonight and it was amazing;
    SERIOUSLY my sweet tooth did back flips. My new absolute FAVE!!!!! 😍🥰💕

    ★★★★★

    Reply
  4. Lauren says

    September 10, 2019 at 2:01 am

    What if i used coconut flour instead? Can i? Let me lnow thanks! Looks amazing!

    Reply
    • Nancylynn says

      September 10, 2019 at 2:46 am

      Unfortunately you will need the almond flour to get the correct texture – it’s worth waiting until you can grab a bag!

      Reply
  5. Sarah Leonard says

    December 19, 2019 at 1:42 pm

    Can honey be substituted for the maple syrup, or is the maple syrup essential for the flavor?

    Reply
    • Nancylynn says

      December 20, 2019 at 6:58 pm

      You can sub – I prefer Maple, but honey will work!

      Reply
  6. Jesica says

    February 6, 2020 at 4:56 pm

    What size pan would you make this in?

    Reply
    • Nancylynn says

      February 8, 2020 at 1:36 pm

      I use an 8×8 pan!

      Reply
  7. Elyssa says

    February 10, 2020 at 12:55 am

    I have a nut allergy. What other flour could I use? Whole wheat? Or maybe even whole wheat pastry flour? Thanks!

    Reply
  8. Lauren Maldonado says

    February 12, 2020 at 8:01 pm

    I don’t have almond flour on hand, can I use all purpose?

    Reply
    • Nancylynn says

      February 19, 2020 at 7:27 pm

      Unfortunately you can’t sub in this recipe! Sorry!

      Reply
  9. Jasminder Kaur says

    April 28, 2020 at 1:13 am

    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 🙂

    ★★★★★

    Reply
    • Nancylynn says

      April 28, 2020 at 11:54 am

      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!

      Reply
  10. Chloe says

    May 4, 2020 at 2:52 am

    What are the calories for this recipe?

    Reply
    • Nancylynn says

      June 11, 2020 at 1:14 am

      Check myfitnesspal for calorie counts- it has great information!

      Reply
  11. Elmira says

    May 24, 2020 at 12:14 am

    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.

    Reply
  12. Lisa Jones says

    September 21, 2020 at 5:16 pm

    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

    ★★★★★

    Reply
    • Nancylynn says

      September 22, 2020 at 10:34 am

      That makes me so super happy, Lisa!!!

      Reply
  13. Dayna says

    October 2, 2020 at 1:12 am

    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!!!

    ★★★★★

    Reply
    • Nancylynn says

      October 17, 2020 at 3:41 am

      This is the best news! Thank you!

      Reply
  14. Jennifer says

    December 20, 2020 at 8:15 pm

    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!

    Reply
    • Nancylynn says

      December 20, 2020 at 9:01 pm

      That is such a bummer – so sorry, Jennifer!

      Reply

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