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Flourless Chocolate Peanut Butter Cake

A simple Flourless Chocolate Peanut Butter Cake recipe that’s rich, decadent, and full of flavor that satisfies any sweet tooth.

Sliced Flourless Chocolate Peanut Butter Cake wax paper and a round wood platter

This post is sponsored by PB2 but all thoughts and opinions are 100% my own. Thank you for supporting the brands that make What The Fork Food Blog possible!

Valentine’s Day is approaching which means the demand for chocolate recipes  is at an all-time high! 

A box of chocolates is great and all, but nothing says “I love you” like making someone a homemade chocolate dessert. And when you make it a chocolate + peanut butter dessert for someone who can’t get enough of that flavor combo? Even better 🙌🏼

Also, one very important thing you should know – this is a super easy flourless chocolate cake recipe. I’m talking simple ingredients, very little active time, and an incredibly easy method. Even if you’re not a baker, you can make this recipe.

Flourless Chocolate Peanut Butter Cake on parchment paper and a round silver vintage cooling rack

Did you make this recipe? Leave a star rating and let me know in the comments! You can also leave a photo/comment on this pin for others to see.

What is a Flourless Chocolate Cake?

A flourless chocolate cake is a popular dessert recipe that’s naturally gluten free. It’s rich in flavor, dense, and incredibly fudgy. 

My version, adapted from the King Arthur Flourless Chocolate Cake recipe, is more like a fudgy flourless brownie and calls for less eggs than more traditional flourless chocolate cakes. Flourless chocolate cake is traditionally served with a dusting of powdered sugar, sweetened whipped cream, or vanilla ice cream.

This Flourless Chocolate Peanut Butter Cake is incredibly easy to make. It gets its flavor from melted chocolate, cocoa powder, and PB2 (my favorite powdered peanut butter). It's full of rich, deep chocolate flavor with a wonderful hint of peanut butter for that classic chocolate and peanut butter pairing. Serve with sweetened whipped cream and a dusting of peanut butter powder and powdered sugar. Recipe sponsored by @PB2Foods - visit whattheforkfoodblog.com for more gluten free dessert recipes!

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Key Ingredients in a Chocolate Peanut Butter Cake

  • Chocolate – use good quality, semi-sweet chocolate bars in this recipe. The quality of the cake will only be as good as the quality of chocolate you use. 
  • Cocoa PB2Cocoa PB2 is a combination of peanut powder and cocoa powder. It brings a subtle nutty taste to the flourless chocolate cake for great depth of flavor. For more peanut flavor, you can use the Original PB2.
  • Dutch Processed Cocoa Powder – I make my flourless chocolate cake with cocoa powder to bring a rich chocolate taste to this flourless chocolate cake. In this recipe, I prefer Dutch Processed Cocoa Powder over natural cocoa powder.
  • Coffee – I use coffee to bloom the cocoa and PB2 but you can use hot water instead. 

What is PB2?

PB2 is the original peanut butter powder that’s made by pressing roasted peanuts to remove most of the oil. PB2 contains 4g of plant-based protein.

It’s Non-GMO Project Verified, Certified Gluten-Fee, Certified Vegan, and Certified Kosher. PB2 has 90% less fat and 70% fewer calories than traditional peanut butter. 

Use the product locator to find PB2 near you.

This Flourless Chocolate Peanut Butter Cake is incredibly easy to make. It gets its flavor from melted chocolate, cocoa powder, and PB2 (my favorite powdered peanut butter). It's full of rich, deep chocolate flavor with a wonderful hint of peanut butter for that classic chocolate and peanut butter pairing. Serve with sweetened whipped cream and a dusting of peanut butter powder and powdered sugar. Recipe sponsored by @PB2Foods - visit whattheforkfoodblog.com for more gluten free dessert recipes!


Can I make a Dairy Free Flourless Chocolate Cake?

Yes! To make this cake dairy free, use your favorite dairy free chocolate. Use vegan “butter” sticks in place of the unsalted butter.


Equipment Needed to Make Flourless Chocolate Cake with Ganache

  • Microwave safe bowls or a double boiler for melting the chocolate and butter for the cake and the chocolate for the ganache. I use glass Pyrex bowls when melting chocolate in the microwave or over a small saucepan as a double boiler. 
  • 8-inch Round Cake Pan – you can also use a 9-inch round cake pan and bake the cake for 20-24 minutes.
  • Mesh Strainer or Sifter – I use a medium sized mesh strainer for sifting dry ingredients. I like to sift the cocoa powder and PB2 in this recipe to make sure there are no lumps.
  • Parchment Paper – To ensure your flourless chocolate cake comes out of the pan cleanly, line the bottom of the pan with a parchment paper round. When you invert your pan to remove the chocolate cake, the parchment paper will prevent it from sticking to the bottom and it will slide right out of the pan.

This Flourless Chocolate Peanut Butter Cake is incredibly easy to make. It gets its flavor from melted chocolate, cocoa powder, and PB2 (my favorite powdered peanut butter). It's full of rich, deep chocolate flavor with a wonderful hint of peanut butter for that classic chocolate and peanut butter pairing. Serve with sweetened whipped cream and a dusting of peanut butter powder and powdered sugar. Recipe sponsored by @PB2Foods - visit whattheforkfoodblog.com for more gluten free dessert recipes!


How to Make Flourless Chocolate Cake

Step 1. Preheat oven to 375 degrees. Spray a 8-inch round cake pan with non-stick spray and cut a piece of parchment to fit the bottom of the cake pan. Set the prepared pan aside.

Step 2. Place the chopped chocolate in a large microwave safe bowl with the butter. Heat at 50% power for 1 minute. Stir well and melt at 50% power for 30 seconds. Repeat the melting and stirring process for 15 second intervals until the chocolate is completely melted and smooth.

Step 3. Then stir in the sugar, salt, coffee, and vanilla extract. Mix in the eggs one at a time until completely combined.

Step 4. Sift in the cocoa powder and cocoa PB2 and mix until incorporated.

Step 5. Transfer the batter to the prepared baking pan and bake at 375 degrees for 22-25 minutes.

Step 6. When the cake is done, cool in the pan for 5 minutes then invert it onto a cake stand and cool completely.

Step 7. To serve, combine the powdered sugar and PB2 and dust over the top of the cake and sprinkle with chocolate covered peanuts, if desired.

A slice of flourless chocolate peanut butter cake on a white plate garnished with whipped cream and chocolate covered peanuts


Tips for making the best Flourless Chocolate Cake

  • Use the best quality chocolate and butter you can. It will make a difference in the flavor of the cake.
  • Don’t use natural cocoa powder, Dutch processed cocoa powder is a must in this recipe. Natural cocoa powder will not give this cake that rich, deep chocolate flavor we’re after.

Make-Ahead Directions for Flourless Chocolate Cake

To make this flourless chocolate peanut butter cake in advance, bake the cake and then cool completely as directed. Once the cake is cooled, wrap it tightly in plastic wrap and aluminum foil and store in the refrigerator up to 3 days. Bring to room temperature and dust with powdered sugar and extra PB2 before serving.

This cake can also be frozen up to 3 months. Defrost in the refrigerator overnight and then bring to room temperature before serving.

This Flourless Chocolate Peanut Butter Cake is incredibly easy to make. It gets its flavor from melted chocolate, cocoa powder, and PB2 (my favorite powdered peanut butter). It's full of rich, deep chocolate flavor with a wonderful hint of peanut butter for that classic chocolate and peanut butter pairing. Serve with sweetened whipped cream and a dusting of peanut butter powder and powdered sugar. Recipe sponsored by @PB2Foods - visit whattheforkfoodblog.com for more gluten free dessert recipes!


Other Gluten Free Chocolate Recipes To Try


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This Flourless Chocolate Peanut Butter Cake is incredibly easy to make. It gets its flavor from melted chocolate, cocoa powder, and PB2 (my favorite powdered peanut butter). It's full of rich, deep chocolate flavor with a wonderful hint of peanut butter for that classic chocolate and peanut butter pairing. Serve with sweetened whipped cream and a dusting of peanut butter powder and powdered sugar. Recipe sponsored by @PB2Foods - visit whattheforkfoodblog.com for more gluten free dessert recipes!

Flourless Chocolate Peanut Butter Cake

Yield: Serves 12
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

A simple Flourless Chocolate Peanut Butter Cake recipe that’s rich, decadent, and full of flavor that satisfies any sweet tooth.

Ingredients

For the Cake

  • 8 oz. semi-sweet chocolate, chopped bars or chocolate chips
  • 1/2 cup unsalted butter, cubed
  • 3/4 cup (151 g) granulated sugar
  • 1/4 teaspoon fine sea salt
  • 2 tablespoon brewed hot coffee or hot water
  • 1 teaspoon pure vanilla extract
  • 3 large eggs, room temperature
  • 1/4 cup (25 g) Dutch processed cocoa powder
  • 1/4 cup (22 g) Cocoa PB2

To Serve

  • 1 teaspoon powdered sugar
  • 2 teaspoons Cocoa PB2
  • Chocolate covered peanuts
  • Whipped cream

Instructions

  1. Preheat oven to 375 degrees. Spray a 8-inch round cake pan with non-stick spray and cut a piece of parchment to fit the bottom of the cake pan. Set the prepared pan aside.
  2. Place the chopped chocolate in a large microwave safe bowl with the butter. Heat at 50% power for 1 minute. Stir well and melt at 50% power for 30 seconds. Stir well and repeat melting and stirring process for 15 second intervals until the chocolate is completely melted and smooth.
  3. Stir in the sugar, salt, coffee, and vanilla extract. Mix in the eggs one at a time until completely combined.
  4. Sift in the cocoa powder and cocoa PB2 and mix until incorporated.
  5. Transfer the batter to the prepared baking pan and bake at 375 degrees for 22-25 minutes (there will be a thin crust on top when done – do not over bake!
  6. When the cake is done, cool in the pan for 5 minutes then invert it onto a cake stand and cool completely.
  7. When the cake is cooled and ready to be served, combine the powdered sugar and PB2 and dust over the top of the cake. Serve with chocolate covered peanuts and whipped cream, if desired.

Notes

This cake can be stored at room temperature for up to 3 days. It can also be sliced and frozen. Just defrost in the refrigerator overnight and bring to room temperature before serving.

Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving:Calories: 222

Nutrition Facts are estimated and aren't always accurate. Please consult a doctor or nutritionist if you have special dietary needs. Calories are based on 12 servings.

Did you make this recipe? Leave a star rating and let me know in the comments! You can also leave a photo/comment on this pin for others to see.

This Flourless Chocolate Peanut Butter Cake is incredibly easy to make. It gets its flavor from melted chocolate, cocoa powder, and PB2 (my favorite powdered peanut butter). It's full of rich, deep chocolate flavor with a wonderful hint of peanut butter for that classic chocolate and peanut butter pairing. Serve with sweetened whipped cream and a dusting of peanut butter powder and powdered sugar. Recipe sponsored by @PB2Foods - visit whattheforkfoodblog.com for more gluten free dessert recipes!

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Aislinn

Wednesday 4th of November 2020

Does the coffee give it a coffee taste?

Shay

Wednesday 11th of November 2020

No it doesn't, it enhances the chocolate flavor :)

Stacey

Wednesday 4th of March 2020

Could you substitute cocoa powder and a bit more sugar for the PB2 ? Peanut allergy in my family.

Shay

Wednesday 4th of March 2020

Yes, absolutely!

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