No Flour, No Fuss, Just Rich, Gooey Peanut Butter Chocolate Cake
This recipe holds a special place in my heart, as it brings back memories of rainy afternoons spent in my grandmother’s kitchen. She would whip up this decadent cake, and the aroma of melting chocolate and peanut butter would fill the air, making it impossible to resist. It was our little tradition to bake together, and this cake was always the star of the show. Now, I carry on that tradition, sharing this delightful treat with my own family.
What Makes It Special
This cake is not just any dessert; it’s a celebration of flavors and textures. Here’s why it stands out:
- No Flour Needed: This cake is gluten-free, making it accessible for those with dietary restrictions.
- Rich and Gooey: The combination of peanut butter and chocolate creates a luscious, fudgy texture that melts in your mouth.
- Quick and Easy: With minimal ingredients and steps, you can whip this up in no time, perfect for unexpected guests or a last-minute treat.
- Customizable: You can easily add your favorite mix-ins, like nuts or chocolate chips, to make it your own.
Gather Your Ingredients
Prep Time: 15 minutes | Cook Time: 25 minutes | Servings: 8
- 1 cup creamy peanut butter
- 1 cup sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup chocolate chips (optional)
Let’s Get Cooking
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Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan.
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In a large mixing bowl, combine the peanut butter and sugar until smooth.
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Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
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In a separate bowl, whisk together the cocoa powder, baking soda, and salt.
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Gradually add the dry ingredients to the wet mixture, stirring until just combined. If using, fold in the chocolate chips.
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Pour the batter into the prepared cake pan and smooth the top.
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Bake for 25 minutes or until a toothpick inserted in the center comes out clean.
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Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
My Pro Tips
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For an extra layer of flavor, try adding a pinch of cinnamon to the batter.
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If you want a more intense chocolate flavor, use dark cocoa powder instead of regular cocoa powder.
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Top with a drizzle of melted chocolate or a dollop of whipped cream for an indulgent finish.
What to Serve With It
- Vanilla ice cream
- Fresh berries
- A glass of cold milk
- Espresso or coffee for a delightful pairing
FAQs
Q: Can I use crunchy peanut butter instead of creamy?
A: Absolutely! Crunchy peanut butter will add a nice texture to the cake.
Q: How should I store leftovers?
A: Store the cake in an airtight container at room temperature for up to three days, or refrigerate for up to a week.
The Heart of the Dish
This peanut butter chocolate cake is more than just a dessert; it’s a reminder of love, family, and the joy of baking together. Each bite is a taste of nostalgia, and I hope it brings you as much happiness as it has brought me over the years.
Your Turn
I invite you to try this recipe and make it your own! Feel free to experiment with different ingredients and share your experiences. I would love to hear how your cake turns out!
No Flour, No Fuss, Just Rich, Gooey Peanut Butter Chocolate Cake
Ingredients
- 1 cup creamy peanut butter
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup chocolate chips (optional)
- Vanilla ice cream (for serving)
- Fresh berries (for serving)
- A glass of cold milk (for serving)
- Espresso or coffee (for pairing)
Instructions
- Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan.
- In a large mixing bowl, combine the peanut butter and sugar until smooth.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the cocoa powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. If using, fold in the chocolate chips.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 25 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Nutrition Information
