You know those moments when you crave something rich, chocolatey, and a little nutty—but you don’t want the guilt or the gluten?
Yeah, been there.
That’s exactly how this recipe came to life.
I wanted something indulgent but still wholesome, something I could share with friends without a second thought about dietary restrictions. Plus, nothing beats the flavor of fresh peanut butter and chocolate together, right?
This flourless peanut butter chocolate cake is super easy, made with pantry staples, and perfect for any gathering. Whether you’re gluten-free by necessity or choice, you’ll love how moist, fudgy, and downright satisfying this cake is.
Tips for Maximum Flavor
- Peanut Butter: Go for freshly ground peanut butter from a local store or farmer’s market—it makes a huge difference in taste.
- Cocoa Powder: Use Dutch-processed cocoa for a deeper chocolate flavor.
- Serving: Dust with a little powdered sugar or cocoa, and serve with a scoop of vanilla ice cream or fresh berries for a pop of color and flavor.
Variations & Substitutions
- Nut-Free Option: Swap the peanut butter for sunflower seed butter to make it school-friendly.
- Sweetener: Replace brown sugar with coconut sugar for a more natural alternative.
- Add-ins: Stir in chopped nuts or shredded coconut for extra texture.
Serving Suggestions
Slice it up and enjoy warm with a drizzle of melted dark chocolate. It’s also great cold straight from the fridge for a dense, fudgy snack!

Flourless Peanut Butter Chocolate Cake
- Total Time: 40 minutes
- Yield: 8 servings 1x
- Diet: Gluten Free
Description
A rich, fudgy flourless chocolate cake made with peanut butter. Naturally gluten-free and perfect for any occasion!
Ingredients
- 1 cup creamy natural peanut butter (unsweetened, no added oils)
- 3/4 cup brown sugar (packed)
- 3 large eggs
- 1/2 cup cocoa powder (unsweetened)
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tsp vanilla extract
- Optional: 1/4 cup dark chocolate chips for extra gooeyness
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan. Line the bottom with parchment paper for easy removal.
- In a large mixing bowl, whisk together the peanut butter, brown sugar, and eggs until smooth and creamy. Make sure the peanut butter is fully blended with no lumps.
- Sift in the cocoa powder, baking powder, and salt. Stir gently until everything is combined into a thick batter.
- Add the vanilla extract and fold in the dark chocolate chips if using. The batter will be dense—don’t worry, that’s what makes it rich and fudgy.
- Pour the batter into the prepared pan and smooth out the top with a spatula.
- Bake for 25–30 minutes, or until the top looks set and a toothpick inserted in the center comes out with a few moist crumbs (not wet batter).
- Let it cool in the pan for 10 minutes, then carefully transfer it to a wire rack to cool completely.
Notes
Store in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 14g
- Sodium: 220mg
- Fat: 18g
- Saturated Fat: 4.5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 55mg