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Frosted Peanut Butter Snack Cake

Peanut Butter Snack Cake - Can be oil-free / gluten-free / sugar-free / and vegan! Recipe---> https://chocolatecoveredkatie.com/2015/04/27/frosted-peanut-butter-snack-cake/

Frosted Peanut Butter Snack Cake

Can be oil-free / low-fat / vegan / sugar-free / soy-free / and gluten-free

View Full Nutrition Facts

Can be oil-free / low-calorie / gluten-free / sugar-free / and vegan! Recipe---> https://chocolatecoveredkatie.com/2015/04/27/frosted-peanut-butter-snack-cake/

Easy to make + you'll never believe there isn't any oil in the recipe. Can be oil-free / sugar-free / low-calorie / gluten-free / vegan. Full recipe: https://chocolatecoveredkatie.com/2015/04/27/frosted-peanut-butter-snack-cake/

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.

View Nutrition Facts

 

 

 

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More About The Cookbook 

 

 

Links Of The Day:

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 4.33/5 (3)

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Published on April 27, 2015

Meet Katie

Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been 
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Fox, The 
Huffington Post, and 
ABC's 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day.

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39 Comments

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  1. Diana says

    I love most of your recipes (flourless chocolate chip cookies taste good but will NOT stick together at all–have to eat with spoon!). I have your book and like the extra recipes on your blog; however, I hate having to print ads with the recipes and I usually can’t find any other way to print. Help.

    • Katie says

      For the flourless cookies, did you not process the oats before combining them with the other ingredients? If you process the oats into flour, they will not crumble. For printing, just highlight the recipe and right click. Then paste in a Word document.

  2. Vicky Cooling says

    I would love to make this for my grandson with multiple allergies, including soy and coconut, so I was wondering how you thought a substitution of applesauce for the yogurt would be. I thought the texture might be the same. Just a thought, because I will be using the GF flour and Sunflower seed butter.

    • Kathryn says

      @Vicky — If your grandson isn’t allergic to almonds, you could use almond yogurt. My partner can’t have soy or coconut either, so that’s what we use whenever recipes call for yogurt. We like the Almond Dream kind.

  3. Matea says

    The words “snack” and “cake” were meant to go to together! I mean, what’s better than snacking on a healthy (delicious!) cake? Um, yeah, nothing 😉

  4. Amy says

    I wish this was posted yesterday! I attempted a banana coconut flour loaf which turned out horrible. I had everything ready for my recipe and then I seen a dead bug in my coconut flour which prompted me to through the entire bag out. I tried to rescue the recipe with whole wheat pastry but it didn’t rise :/ tastes pretty good though but it’s in no way shape or form a “loaf” lol ….shucks! 🙁 however yesterday I also made your snickerdoodle blondies and added vanilla protein powder for even MORE protein 😀 aside from the beans (I used pinto FYI so they work lovely). The blondies turned out much much better.

  5. Kirsti says

    Holy crap! This looks amazing.
    Plus, I’ve always wanted to make a peanut butter cake, but shied away from it as most recipes for it have absurd amounts of butter…. so this is getting made very soon! 🙂
    (Oh and just want to also say that I recently asked my Dad, who is living in the US – I live in the UK – to send me your cookbook AND my boyfriend and I love it! Great recipes, Katie!)

  6. Abigail says

    MMMMMMM! Yummy yummy! I just made this and it is so good! I made the recipe multiplied by .75, so three fourths of the whole recipe posted because I only had an 8 by 8 inch pan, then I ate the leftover batter! 😀 I also frosted with your recipe of Chocolate Fudge in a Jar before I put it in the fridge to harden, and OMG was it fantastic! Thank you so much for the recipe Katie! 😀

  7. Tina says

    My husband and daughter are in love with this!! I made this with oat flour and subbed in Trim Healthy Mamas sweet blend (1/2c for your full cup) and it came out great! They are very very happy! Thank you!

  8. Kerry says

    Yum! I used wholemeal spelt, half a cup of sugar but regular fruit yogurt…not sure how that affects the nutritional values but it was delish & moist. Thanks for the recipe!

  9. anna says

    did you have to pay for this website? I really need a website that you can use for free that people can comment on and stuff

  10. Sharon says

    Katie, I love these peanut butter cakes. I substituted 1:1 cashew cream for the yogurt, and used rapadura sugar (sucanat). I used whole grain spelt and was not sure that would work, but they turned out moist and wonderful. Thank you so much for this recipe.
    I am allergic to milk or dairy or anything cow so the cashew yogurt works for me: (1 cups presoaked cashews; 2 tablespoons lemon juice; 1 tablespoons maple syrup (can add more); 1/3 cup cashew milk; 1/2 teaspoon pure vanilla extract (optional); pinch salt. Blend for about a 1 or 2 minutes in VitaMix).

  11. Mishell says

    Katie, did you use sugar or xylitol in the nutrition facts? Also, which flour is used in the nutrition info? Lastly, I’m assuming the nutrition info doesn’t include frosting. This cake looks yummy! I’m addicted to Peanut Butter!

  12. 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!

  13. 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?

  14. 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.

     5/5
     5/5
  15. 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!

  16. 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”!

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