A simple Flourless Chocolate Peanut Butter Cake recipe that’s rich, decadent, and full of flavor that satisfies any sweet tooth.
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!
Flourless Chocolate Peanut Butter Cake
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.
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.
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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 PB2 – Cocoa 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.
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.
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.
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.
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.
Other Gluten Free Chocolate Recipes To Try
- Flourless Chocolate Truffle Cake
- Molten Chocolate Lava Cakes
- Gluten Free Brownies with Peanut Butter Frosting
- Chocolate Peanut Butter Bars (no bake)
- Peanut Butter Chocolate Chip Cookies
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Flourless Chocolate Peanut Butter Cake
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
- 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.
- 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.
- Stir in the sugar, salt, coffee, and vanilla extract. Mix in the eggs one at a time until completely combined.
- Sift in the cocoa powder and cocoa PB2 and mix until incorporated.
- 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!
- When the cake is done, cool in the pan for 5 minutes then invert it onto a cake stand and cool completely.
- 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
Recommended Products
Nutrition Information
Disclaimers
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Facts are estimated and aren’t always accurate. Please consult a doctor or nutritionist if you have special dietary needs.
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.
Does the coffee give it a coffee taste?
No it doesn’t, it enhances the chocolate flavor 🙂
Could you substitute cocoa powder and a bit more sugar for the PB2 ? Peanut allergy in my family.
Yes, absolutely!