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Clean Peanut Butter Cup Cake

  • Author: Nancylynn Sicilia
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 8 servings 1x
  • Category: Dessert
  • Method: Oven
  • Cuisine: American

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 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, cocoa, baking soda and salt in a medium-sized bowl. In another bowl, whisk together the eggs, maple syrup, water 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 easily makes 8 pieces)


Nutrition

  • Serving Size: 1 piece of cake

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