3 Ingredient Flourless Peanut Butter Cake

This 3 ingredient flourless peanut butter cake is simple, gluten-free, and tasty. It make a great afternoon snack cake.

I created this recipe several years ago, but after cringing too many times at those old photos, I decided it was time to revisit the recipe. Do you ever get like that about your old work? I have such a hard time looking at old papers I wrote, pictures I took, posts I published, etc. I guess it’s a good thing since it means I’m still improving. But still. It’s hard to look at my old work.

I tinkered with the recipe ever so slightly but it didn’t need much adjusting. The end result is a sweet and delightful peanut butter cake. The texture is light and yet dense at the same time, like many other flourless cakes.

The appearance of the cake is a little rustic. It will initially be puffy and then deflate, similar to a souffle. You can cover up the unevenness with powdered sugar or go a more elaborate route with frosting, but I wanted to keep things simple for this easy cake.

If you enjoy this cake, be sure to check out my 2 Ingredient Flourless Nutella Cake and 3 Ingredient Flourless Chocolate Cake.

3 Ingredient Flourless Peanut Butter Cake

Ingredients:

  • 4 large eggs
  • 6 oz creamy peanut butter (weigh this out on a scale; remember 6 0z by weight is not the same as 6 fluid oz; I recommend using the commercial store-bought peanut butter rather than natural style)
  • 3/4 cup sugar

Directions:

  1. Grease a 7 inch round springform pan. Generously spray entire pan with PAM with flour (alternatively you can cut parchment paper to size of the pan and line pan with parchment paper). Preheat oven to 350F.
  2. Beat eggs on highest speed with stand mixer using the whisk attachment, until triple in volume, about 8 minutes. Make sure you beat the eggs long enough. This cake depends on the eggs. The egg batter should turn a very pale yellow and become quite thick (see photo above). Add in sugar and beat for another 2 minutes.
  3. Measure out peanut butter into a large mixing bowl. Add in 1/3 of the egg mixture. Gently stir and fold with a spatula in the same clockwise direction until all of the egg is mixed in and no streaks remain. Make sure you are stirring by hand gently with a spatula. Do not use a whisk and do not use a mixer, otherwise you will deflate the eggs too much.Then add another 1/3 of egg mixture and stir again until no egg streaks remain. Scrape a few times from the bottom of your bowl to make sure there is no peanut butter that may have sunk to the bottom. Pour in remaining third and make sure to scrape the egg foam that sticks to the mixing bowl into your batter and stir until no streaks remain. 
  4. Pour batter into springform pan. Bake for 30-35 minutes (mine took 33 minutes) until knife inserted in the middle comes out clean. Let cake cool before cutting and serving. Cake will initially be puffy and will deflate as it cools. 

All images and content are © Kirbie's Cravings.

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2 Ingredient Flourless Nutella Cake
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34 comments on “3 Ingredient Flourless Peanut Butter Cake”

  1. Hello! This recipe looks amazing! When it comes to recipes with peanut butter inside, I just have to indulge myself! The only problem is that I don’t happen to own a springform pan? Would it make any difference if I used a normal cake pan or will the cake crumble as I take it out? Thanks so much!

  2. Hi! I adore all things peanut butter and this cake looks awesome. Do you think this recipe would work if the sugar was substituted with something like applesauce, agave syrup, honey, dates etc? I’d love to hear you thoughts on this. Thanks!

  3. Do you know how much the 6oz of peanut butter would be, like for measuring it in a measuring cup? I don’t have a scale.

  4. hi –

    thank you for this recipe. i intend to try it. my question: does this recipe double well?
    thank you.

    • hmm, i think if you have a big enough springform pan then it can work, but if you are trying to get the cake to be taller, than no. I tried doing 1.5 times the recipe in an 8 inch pan and I couldnt get it to cook all the way through without the top part already beginning to burn.

  5. This is a wonderful recipe, which I’ve made several times. Thanks for the ‘revisit’, I do believe I will make it right now 🙂 Cheers

  6. Good golly, this looks INCREDIBLE! 

  7. You are a lifesaver! I made this as a last second cake, a ‘omg I have to make a cake and I have nothing to make a cake with’ cake that turned out amazing! It was a hit and was just as moist and delicious the next day.

  8. Would Flaxseed work for the eggs?  

  9. Thank you for your recipe! I made it today and it was a HUGE hit!

    I wanted to share how I expanded the recipe to fit my 9 inch spring form pan without a kitchen scale in response to some of the previous comments.
    I used: 6eggs, I heaping dry measuring cup full of peanut butter and 1 heaping cup full of sugar. I baked it at 350 for 33 minutes, covered it with foil and baked for 5 more minutes. It came out beautifully! I topped it with black raspberry sauce for a fancy take on PB&J. Thanks again!

  10. Hi Kirby…I am having a grand time going through your website/pinterest board finding so many delicious sounding recipes that are *easy* to make! Since I live with chronic pain and limitations I cannot spend much time up on my feet in the kitchen, but like to make good and hopefully healthy recipes (sometimes you just have to go with delicious sweets, though). I’m saving many of your recipes and appreciate the time, talent and effort you put into creating and sharing them.
    I do have a question for you, with no offense intended. I wondering what has lead you to using measurements in ounces rather than the traditional cups, tsp/tbsp., etc? I, and many others, do not own a kitchen scale that is sensitive enough to measure this way correctly. We’re on a tight budget and I’m uncertain about affording one of quality. Secondarily, would you consider providing cup measurements in addition to ounces?
    I am an indie artist and so I understand that even cooking and baking are a creative endeavor, with the artisan reserving the right to create as s/he likes. So, keep on creating wonderful foods!

    • Hi Sara, I am glad you are enjoying the site. If you’ve been looking through, you’ll note most of the recipes are in US cup measurements. However, there are some recipes where I feel that you really do need very accurate measurements and so weighted measurements are needed. Especially when working with ingredients like peanut butter which can be very hard to scoop out properly, people’s measurements can be really far off, so that is why I specified a weight.

  11. I am thinking about making the Nutella version of this,putting it in the pan first,then making this up and use a knife to gently swirl through the Nutella brownie and bake. I hope it works! What do you think? They are the same basic recipe.

  12. is there a substitute for the baking powder

  13. How long will this cake last for if it is kept in a container? 

  14. heei
    the cake is in the oven right now i am so exited 
    does the bodem needs to be a little bit like a batter i saw that on your pic’s 
    thanks for sharing this great recipe

  15. Hi, I’m planning to make this cake and I was wondering if it could work using pb2 instead of peanut butter ? I have doubts considering that there’s no fat in it and it could affect the texture of the cake…
    I know this is an old post but if you had an idea it would be great !
    Thank you for the recipe anyway 😉

  16. Can you substitute Splenda or Swerve for the sugar?

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