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
- 4 large eggs
- 6 oz creamy peanut butter (see note)
- 3/4 cup sugar
- Grease a 7 inch round springform pan. Generously spray entire pan with PAM with flour (alternatively you can cut parchment paper to the size of the pan and line pan with parchment paper). Preheat oven to 350°F.
- Beat eggs on highest speed with a 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.
- 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.
- 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. The cake will initially be puffy and will deflate as it cools.
- Please be sure to weigh the peanut butter on a scale because 6 ounces by weight is not the same as 6 fluid ounces. I also recommend using the commercial store-bought peanut butter rather than natural style.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.