Frosted Peanut Butter Snack Cake
Can be oil-free / low-fat / vegan / sugar-free / soy-free / and gluten-free
The yogurt keeps this cake soft, and the peanut butter adds richness… you’d never believe there isn’t any oil in here at all!
Frosted Peanut Butter Snack Cake
- 2 cups spelt, white, or Bob’s gf flour (265g)
- 3/4 tsp baking soda
- 3/4 tsp salt
- 1 cup granulated sugar of choice OR xylitol (200g)
- 1/4 cup plus 2 tbsp yogurt (such as So Delicious coconutmilk yogurt) (90g)
- 1 cup plus 2 tbsp water (270g)
- 1/4 cup plus 2 tbsp peanut butter or almond butter, OR allergy-friendly alternative (90g)
- 1 tbsp pure vanilla extract (15g)
Preheat oven to 350 degrees F, grease a 9×13-in baking pan, and set aside. In a large bowl, combine the flour, baking soda, salt, and sweetener, and stir very well. Set aside. If your nut butter is not stir-able, gently heat it until stir-able. In a new bowl, whisk together the nut butter, yogurt, water, and vanilla. Pour wet into dry and stir until just combined (don’t over-mix), then pour into the greased pan. Bake 25 minutes or until batter has risen and a toothpick inserted into the center of the cake comes out mostly clean. If you can wait, I highly recommend not taking a taste until the next day… this cake is much sweeter after sitting for a day. Trust me!
I chose to frost my cake with Peanut Butter Lite Frosting. Or you could use your favorite frosting recipe, any of the healthy frosting recipes on my site, or omit the frosting altogether and eat the cake plain… or with jam! Nutrition facts for the peanut butter cake are linked at the top of this page.
Links Of The Day:
Flourless Chocolate Chip Cookies
Flourless Pancakes – 3 Ingredients
Nancy says
I made this recipe halved as there are only two of us. It was so good! I added 1/2 cup chocolate chips because what’s better than peanut butter and chocolate? Thanks for sharing this. It was so good it already made it into my handwritten cookbook I keep of my favs. I will definitely make it again!
Dawn says
Hi! just made this cake with greek yogurt and it’s delicious- I couldn’t wait a whole day so I snuck a small piece after letting it sit for a few hours 😉
Wondering how to store the rest. Is it okay on the counter, or should I store in the fridge?
Jackie says
AMAZING! So easy to make, too! I baked it on a weeknight when I generally have no time to do anything but make dinner. I made it with coconut sugar, but otherwise followed the recipe. I topped it with Creamy Dreamy Frosting, subbing peanut butter for the cashew butter. OMG. One small square is sufficient because of all the protein! I like it because it isn’t TOO sweet (I used stevia in the frosting instead of more sugar) but it takes care of that little dessert craving. Really satisfying, and it’s actual food, too, rather than empty calories. This one’s a keeper.
Jennifer Bryant says
Question? Does anything need to be added or taken away if you live in high altitude?
Chocolate Covered Katie says
Unfortunately I have very little experience with high altitude baking. But would love to hear back if you experiment!
vicky says
Can I skip granulated sugar of choice OR xylitol OR any kind of sweetener?
Chocolate Covered Katie says
You can always experiment as long as you are okay with the possibility of a not-so-great turnout.
Jennifer says
What is the yield of this recipe. How many slices per pan to equate to the nutritional values listed. Love your blog! Thank you!
Genny Bourdages says
I made this for my Dad’s birthday, it was a bit hit! The icing turning out great that was suggested and I put bananas on top and called it an “Elvis cake”!
Jason Sanford says
That is stunning!
Samantha Brass says
Can you freeze this cake