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.
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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! 😀
Thank YOU so much for making it! I think you are the first one! 🙂
I’ve been craving peanut butter cake- so hopefully this will magically (possibly with a little help) materialise in my kitchen sometime VERY soon!
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!
This looks so good! 🙂
Soft cake.. with peanut butter! I would enjoy it 😀
Mmmmmm YUM! How many servings does this make?
If you click on the nutrition link, it says 20 servings 🙂
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!
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
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).
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!