3 Ingredient Flourless Peanut Butter Cake

After making the ridiculously easy and amazingly delicious two ingredient flourless Nutella cake, I immediately began thinking of other versions I could make. My first thought was to try a peanut butter one.

Well the first attempt was a disaster. I could tell right away the batter was too thick. The cake came out full of small holes and was not sweet at all. It was so bad, even the puppy wouldn’t touch it.

So I regrouped and tried again, reducing the peanut butter amount and adding sugar to the batter. And this time it was a success. It baked up just like the Nutella cake. While I prefer the Nutella cake, I like the peanut butter one too. And it’s almost just as easy to make.

Three Ingredient Flourless Peanut Butter cake


4 eggs
5 ounces peanut butter (weigh this out on a scale)
3/4 cup sugar

Update: Check out my updated version of this post here.


1. Grease an 8 inch round springform pan. Then line with parchment paper on sides and on bottom. You need to line with parchment paper because cake will stick even if you grease pan. Greasing it first makes the parchment paper stick better to the pan. Preheat oven to 350F. Beat eggs on highest speed with mixer until triple in volume, about 8 minutes. Make sure you beat the eggs long enough. This cake depends on the egg volume. Add in sugar and beat for another minute.
2. Measure out peanut butter into a glass bowl. Add in 1/3 of the egg mixture. Stir with a spatula in the same clockwise direction until all of the egg is mixed in and no streaks remain. Make sure you stir gently with a spatula and do not use a whisk or a mixer, as you will deflate the eggs too much. Then add another 1/3 of egg mixture and stir again until no egg streaks remain. Scrape the bottom of your bowl a few times to make sure none of the peanut butter has sunk to the bottom. Pour in remaining third and make sure to scrape the foam that sticks to the mixing bowl into the cake batter and stir until no streaks remain.
3. Pour batter into springform pan. Bake for 20-25 minutes until knife inserted comes out clean. Let cake cool before cutting and serving.

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31 comments on “3 Ingredient Flourless Peanut Butter Cake”

  1. looks good, but isn’t this just a giant cookie? I could see spreading some nutella on it, and topping it with coconut, m&ms, etc, like a cookie pizza. mmm.

    • Actually the texture is really like a cake. Even though it has no flour. The whipped eggs make it fluffy. I like the idea of topping it with stuff though it would probably have to be after as I think some stuff on top my weigh it down too much and not rise properly.

  2. This is actually the same recipe for 3 ingredient peanut butter cookies except you don’t whip the eggs, I guess that’s where you get the difference in texture. Love your website!

    • I’ve done the peanut butter cookies too. I never thought about them being similar. It’s definitely a different texture because of all the eggs and the whipping.

  3. Looks absolutely DELICIOUS and so simple! Do you know if I could mash both your 2/3 ingredient recipes together and make a peanut butter and nutella cake with the same measurements? 🙂

    • Hmm, it might be a little tricky because I didn’t use the same amounts when I made the PB one compared to the Nutella one because the two spreads have a different consistency.

  4. I see a jar of Skippy in the pic. Do you think this would work with homemade peanut butter, ie: just peanuts with no oils added, or would that be too thick?

    • I dont think it will work the same with homemade peanut butter. I’m sure a version is possible, but you would have to play around with the ratios of the other ingredients.

  5. I wonder if you could replace the sugar with splenda or a splenda blend to make it low carb or more diabetic friendly. Looks yummy like it is, though.

  6. Made this today with chunnky pb, since the batter is so thin, the chunks of peanuts sinked to the bottom of my pan and made a nut crust lol, it was delicous! Thanks for sharing the recipe

  7. um…there’s a problem with the directions…In the ingredients list there is listed 3/4c sugar, and 4 eggs, and then in step 2 second sentence, you say to add 1/3 egg MIXTURE…um, WHAT egg mixture? Please respond with the instructions for this..

  8. lol…disregard the previous comment…I went back and re-read the instructions, and there it was…the egg/sugar mixture… Sorry. :/

  9. Intriguing, Kirbie. Thanks for “fiddling” with the recipe. I like peanut butter better than Nutella, and I always have these ingredients on hand.

  10. I would csll this a pie, not a cake. My PB cookies uses 4 ingredients & no flour. Try adding some vanilla next time. It adds flavor. (Cookies: 1 egg, 1 cup PB, 1 cup sugar, 1 tsp. vanilla–roll into balls & flatten on bake sheet w/glass dipped n sugar or w/a fork. Bake @ 325 (preheated)–14-16 min. until lightly brown) I prefer Jiff & sometimes I use the crunchy when I feel like having nuts in my cookies.

    • Hmm, well it might be shaped like a pie but it doesn’t have a pie filling. It just tastes like cake to me. Thanks for your PB cookie recipe. I actually have a few flourless PB cookie recipes too.

  11. could you use egg substitute?

  12. Love this. I got peanut butter and eggs from the food bank this month and sugar was on sale.

  13. I don’t have a food scale, how much pb is 5 ozs in cups or measuring spoons?

    • I’m not sure. Try doing a google search. I’ve found that when I don’t know the conversions, usually someone has done the work somewhere online

  14. I would take this lovely, but flat cake and stack it on top of the Nutella cake for a chocolate peanut butter hazelnut taste sensation.

  15. Just to be sure the pan is supposed to be a springform…  not foam.  Yes?

  16. Hi, do you think it’s possible to reduce the sugar to 1/2 cup and still turn out ok? Thanks!

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