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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.