4 Ingredient Healthier Peanut Butter Cake
This healthier peanut butter cake is soft and light. It is just 4 ingredients and doesn't contain any flour, refined sugar, dairy, butter or oil. The batter comes together in just minutes and you don't even need a mixer.
Ingredients
- 3/4 cup (192g) natural peanut butter (no added oils)
- 1 tbsp (12g) aluminum free baking powder
- 4 large eggs
- 1/2 cup (71g) unrefined coconut sugar
Instructions
- Preheat the oven to 350°F (177°C).
- Grease a 7-inch round cake pan with non-stick cooking spray. Line the bottom with a parchment round. You do not need to line the sides but they should be well greased.
- Add peanut butter, baking powder, eggs and sugar to a large mixing bowl. Mix with a whisk until you have a smooth batter that is uniform in color. Make sure the eggs are well beaten and mixed in, without any egg streaks. The baking powder may also clump up when it interacts with the other ingredients, so make sure to break down the baking powder until the batter is smooth.
- Pour the batter into the prepared cake pan. Bake for about 35-40 minutes or until cake is done and toothpick inserted comes out clean. If you apply light pressure to the surface of the cake, it should also bounce back.
- Let the cake cool completely and then remove from pan (it should slide out easily). I recommend waiting a few hours before serving this cake to allow the flavors to fully develop. The cake can have a slight eggy flavor if eaten soon after it is baked. Slice the cake with a large sharp knife. You can also decorate the cake before serving. If you want to add frosting, you may want to level the surface of the cake as it is slightly dome shaped. Store uneaten cake in the fridge or freezer in an airtight container.
Notes
- I tested this cake with Kirkland natural peanut butter*, Whole Foods Coconut Sugar* and Whole Foods Aluminum Free Baking Powder*.
- *These product links are affiliate links. This means I earn a commission from qualifying purchases.
- Make sure you use peanut butter with no added oils. Make sure to use aluminum free baking powder. This recipe contains a larger amount of baking powder than what is typically used in a cake and using aluminum free will prevent any potential metallic aftertaste.
- Optional chocolate frosting:
- ½ cup dark chocolate chips
- ¼ cup (2 ounces) canned coconut milk (can substitute with heavy cream if you don't need the cake to be dairy-free)
- Add chocolate chips to a medium bowl and set aside. Heat coconut milk in a small pot or pan over medium low heat. Heat until simmering. Pour hot coconut milk over chocolate chips. Let sit for 60 seconds then gently mix until chocolate is completely melted. Frost ganache over cake. You can also add chocolate curls. We also added some peanut butter chocolate shavings on the cake in the photos.
- Estimated nutrition does not include optional frosting.
Serving: 1slice, Calories: 163kcal, Carbohydrates: 11g, Protein: 7g, Fat: 11g, Saturated Fat: 2g, Sodium: 163mg, Fiber: 2g, Sugar: 8g, NET CARBS: 9
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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