Flourless Peanut Butter Cake with Chocolate Buttercream
Indulge in the rich, nutty decadence of this Flourless Peanut Butter Cake with Chocolate Buttercream—a gluten-free dessert that’s as easy to make as it is delicious! This cake boasts a moist and tender crumb, achieved without flour, thanks to creamy peanut butter, eggs, and a hint of brown sugar for added depth. Topped with a luscious chocolate buttercream made from cocoa powder, softened butter, and a splash of heavy cream, each bite is an irresistible balance of sweet, salty, and chocolaty goodness. Perfect for those seeking a gluten-free indulgence or anyone craving a unique twist on a classic cake, this dessert comes together in under an hour and serves as a stunning centerpiece for any gathering. Treat yourself—or your guests—to this show-stopping treat that’s easy to make yet impossible to forget!
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Recipe Information
Ingredients
- 1 cup Creamy peanut butter
- 0.75 cup Granulated sugar
- 0.5 cup Brown sugar
- 3 pcs Large eggs
- 1 teaspoon Vanilla extract
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 0.5 cup Unsalted butter, softened
- 1.5 cups Powdered sugar
- 0.25 cup Cocoa powder
- 2 tablespoons Heavy cream
- 1 teaspoon Vanilla extract (for frosting)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan. Line the bottom with parchment paper for easy removal.
In a large mixing bowl, combine the peanut butter, granulated sugar, and brown sugar. Beat with an electric mixer until well combined and smooth.
Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract, baking powder, and salt until fully incorporated.
Pour the batter into the prepared cake pan, smoothing the top with a spatula.
Bake in the preheated oven for 28-30 minutes, or until the top is set and a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes before carefully transferring it to a wire rack to cool completely.
While the cake cools, prepare the chocolate buttercream. In a medium bowl, beat the softened butter until creamy and smooth.
Gradually add the powdered sugar and cocoa powder, mixing on low speed until incorporated.
Increase the speed to medium and add the heavy cream and vanilla extract. Beat until the frosting is light, fluffy, and spreadable.
Once the cake is completely cooled, spread the chocolate buttercream evenly over the top of the cake.
Slice and serve. Store any leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
551 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.3 g | 39% | |
| Saturated Fat | 11.7 g | 59% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 105 mg | 35% | |
| Sodium | 292 mg | 13% | |
| Total Carbohydrate | 64.5 g | 23% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 59.3 g | ||
| Protein | 10.3 g | 21% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 49 mg | 4% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 299 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
