3 Ingredient Flourless Peanut Butter Cake
If you have peanut butter, eggs and sugar (white or coconut sugar), you can make this fabulous cake and have it ready in well under an hour! Add in some chocolate chips to make this gluten free cake even more delicious.
I used natural smooth peanut butter. I find that crunchy doesn’t work as well and makes for a crumblier finished cake. Also, I do not recommend using ‘lite’ peanut butter as it doesn’t work well for me in baking ever!
Prep time: 5 minutes / Cook Time: 20-25 minutes / Number of Servings: 8 -12 slices
Ingredients
1 cup smooth peanut butter
¾ cup coconut sugar (option: white sugar)
4 large eggs
How It’s Made:
Preheat your oven to 350 degrees.
8” cake pan - grease and breadcrumb, or line with parchment paper and lightly grease the paper
In a bowl, whisk the eggs until they are light and very fluffy.
Add the sugar and whisk together with the eggs.
Add the peanut butter and whisk together until well combined.
Spread into the pan to the edges and smooth the top.
Sprinkle chocolate chips on top if you wish (now it’s a 4-ingredient cake!).
Bake for 20-25 minutes – checking with a sharp knife to make sure it’s done when the knife comes out clean. If you need more time, check every 3 minutes until it’s done.
Remove from the oven and run a knife around the edges of the cake pan to loosen the sides.
Let cool in the pan for 15 minutes.
Serve warm or at room temperature. Store leftovers in the fridge.
To ice it, let the cake cool completely, plate it and then spread with icing. Serve at room temperature.
Enjoy!
Variations
This recipe can be made in an 8” square pan and cut into bars.
Use ¾ cup white sugar instead of the coconut sugar
Use ½ cup coconut sugar and 1/3 cup maple syrup