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Who else is a huge peanut butter fan? I’ll be the first to admit that peanut butter is one of my favorite things! If you’re obsessed with peanut butter, my Peanut Butter Lovers Cake is going to be right up your alley. It’s rich and decadent and best of all, it has a bakery style crumb that I worked for a long time to perfect!
This cake is a variation of my Mini Peanut Butter Blossom Cakes. I wanted to lighten up the recipe, so I used Trim Healthy Mama’s Baking Blend. The Baking Blend gives it an even better texture than almond flour, so I was happy! Instead of putting it in mini cake pans, I spread it in one pan. Instead of a complicated ganache, I whipped up a simple peanut butter frosting. Voila! An easier, lighter cake that tastes even better than the original.
This recipe makes one layer cake or 2 9-inch round pans. You’ll notice that there’s not a whole lot of icing either. This is totally intentional on my end. Like I said, this is a really rich cake and I felt that too much icing would be overload. Feel free to double the icing recipe if you want to really indulge. My husband said to tell you that double icing would make this cake even better. 🙂
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Peanut Butter Lovers Cake
- 1 C. Natural Peanut Butter
- 1/2 C. Melted Butter
- 1 C. Gentle Sweet
- 1/2 C. Almond Milk
- 1 t. Vanilla
- 3 Eggs
- 2 C. Baking Blend
- 2 t. Baking Powder
- 1 t. Baking Soda
- 1/4 t. Mineral Salt
- 8 oz. Cream Cheese
- 4 T. Softened Butter
- 1/2 C. Gentle Sweet
- 1 t. Vanilla
- 3 T. Peanut Flour
- 3 T. Heavy Whipping Cream
Cake: Preheat oven to 350. Cream Peanut Butter, Butter, almond milk, and sweetener together until fluffy. Beat in the egg and vanilla. Add all dry ingredients and blend until combined. Put in 2 greased round cake pans and bake for 25 minutes or until knife inserted comes out clean. Let cool.
Frosting: Cream all ingredients together until thick. Spread evenly on both layers of cake. Enjoy!
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Do you think this would translate well into cupcakes? I love a good cake, but individual cupcakes freeze better than slices and I absolutely LOVE having sweets in the freezer for the random PMSy/Perimenopausal sweet-tooth. <3
The flavors in this cake totally remind me of the PB sandwich cookies the Girl Scouts sell. Yum!!! I doubled the recipe and made a larger pan and the cake is thicker than pictured. Delicious!!
Did you put your double recipe in a 9X13?
What if i used low carb nutella. How would i adjust the recipe?
the recipe doesn’t show up when i try to print it? is there some way to correct that?
I didn’t see a spot to add in the almond milk… I put it in just after the eggs and vanilla and then wondered if it was supposed to be in the list of ingredients at all? I have it in the oven now and hoping it turns out as delicious as it looks! Thanks for all your recipes…
Yes, so sorry! Adding that in now! Hope you liked it. 🙂
Can this be made in a bundt pan ?
Yes! 🙂 That would be pretty!
Just made this cake and it was excellent! Closest to cake texture I have tried in over 6 years on plan! This is definitely a keeper! Thank you!
I’m so glad you liked it! 🙂