Guilt-less Desserts & Treats for your Family


Gluten Free Peanut Butter Cake

Peanut Butter Cake

Enough already Lisa. (Don’t worry I’m just talking to myself for a bit).

Surely people are over the whole sweet potato and peanut butter combination by now?

But it tastes so good (also me but the good one).

Peanut Butter Cake

Remember this ice cream from last summer or this slice that we had to hide before the kids ate it all. Can’t we do just one more

Ok. But this has to be the last one.

Of course (fingers crossed behind back).

So this Gluten Free Peanut Butter Cake is for all the PB lovers out there. There’s lot of peanut butter in this recipe. There’s also a lot of sweet potato. But don’t be scared off, it does taste pretty good.

The Gluten Free Peanut Butter Cake is quite dense yet still has a light texture. I like to blend my wet ingredients together (with the exception of the eggs) before adding them to make sure there is no evidence  of the sweet potato. It also helps to incorporate the peanut butter and make for a smooth cake texture.

Once all the dry ingredients have been added you may find that the mixture is really thick. Like so thick that the whisk can’t stir it. It’s ok, it’s suppose to be thick. Just swap the whisk for a spoon and get stirring until everything is well combined. You may end up with guns of steal like Arnie. Work and cake; win win!!!

Peanut Butter Cake

I have topped my Gluten Free Peanut Butter Cake with Peanut Butter Frosting, the same one I used in this PB’n’J Layer Cake). Depending the the type of coconut cream and peanut butter used you may need to add coconut oil to the frosting to keep it firm. If your cream is on the runnier side add 2-3 Tabelspoons of coconut oil. With or without the extra coconut oil, the frosting will need a few hours in the fridge to thicken before using.

You could also add a touch of Chocolate to the Peanut Butter Cake by using this Chocolate Frosting, this Ganache or something a bit different this Caramel sauce

Gluten Free Peanut Butter Cake

This Gluten Free Peanut Butter Cake is filled with a hidden veggie and loads of peanut butter.
Prep Time10 mins
Cook Time30 mins
Course: Dessert
Cuisine: Hidden Veggies
Keyword: Gluten Free
Servings: 16
Author: Lisa

Ingredients

Gluten Free Peanut Butter Cake

  • 1 1/4 Cups Milk of choice
  • 1/2 Cup Maple Syrup/Rice Malt Syrup
  • 3-4 teaspoons Vanilla Extract
  • 1/2 Cup Sweet Potato puree To make puree; place a whole unpeeled SP in a moderate oven and bake for 60ish minutes, or until mushy in the middle
  • 1/2 Cup plus 2 Tablespoons Peanut Butter other nut or seed butters can be substituted
  • 5 Eggs
  • 1 Cup Coconut Flour
  • 2/3 Cup Arrowroot
  • 3 teaspoons Baking Powder

Peanut Butter Frosting

  • 3/4 Cup cooked Sweet Potato puree To cook a sweet potato; place a whole unpeeled sweet potato in a moderate oven and bake for 1 hour or until mushy inside. Peel the skin and remove the mushy insides
  • 3/4 Cup Peanut Butter Smooth is best
  • 3/4 Cup Coconut Cream Thick dairy cream can be substituted- place an opened can of coconut cream/milk in the fridge overnight and spoon off the thickened cream to use. place an opened can of coconut cream/milk in the fridge overnight. Scoop off and use the thickened creamdiscarding the watery remains.
  • 1/3 Cup plus 1 Tablespoon Maple Syrup/Rice Malt Syrup Taste and add an extra 1 Tablespoon if needed
  • 3 teaspoons Vanilla Extract
  • Optional; 2-3 Tablespoons melted Coconut Oil Use if the frosting is too runny

Instructions

Gluten Free Peanut Butter Cake

  • Preheat the oven to 180C/360F.
  • Line and grease a 20cm/8inch round cake tin.
  • Place the sweet potato, peanut butter, maple syrup, vanilla and milk in a blender/food processor and mix until a smooth puree.
  • In a large bowl place the eggs and lightly whisk by hand. DO NOT over whisk/mix.
  • Add the blended sweet potoato/peanut butter mixture and whisk by hand until incorporated
  • Add the dry ingredients into the bowl and lightly whisk until just combined. DO NOT over whisk/mix. The mixture will be really, really thick. A large spoon and strong shoudlers work best here.
  • Pour the mixture into the tin and smooth the top.
  • Place in the oven and bake for 30 minutes, or until cooked through.
  • Remove from the oven and allow to cool in the tin. Do not remove until cooled completely.

Peanut Butter Frosting

  • Place all the ingredients into a blender and process until smooth.
  • Place in the fridge for 1-2 hours to thicken before using.

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