Cake Decorating Blog

Treat Yourself With Our 3-Ingredient Flourless Peanut Butter Cake

Peanut butter, eggs and sugar. If you have these three ingredients in your pantry, then you can make this incredible flourless peanut butter cake recipe in less than an hour. Really.

Three Ingredient Peanut Butter Cake — Really!

Photos via CakeSpy

Discover the secrets to creating heavenly gluten-free cakes!

gluten-free cake

Learn how to make 2 flour blends, 3 types of cake, 2 frostings & 3 fillings in the online class Delicious Gluten-Free Cake.Enroll Now »

About this peanut butter cake recipe

The finished peanut butter cake, which is naturally gluten-free, looks, smells and tastes like something far fancier and more involved than its humble three ingredients.

The eggs give the cake structure and lightness while the peanut butter gives it a rich, full flavor. The small amount of sugar enhances the flavor and makes the cake perfectly browned.

This peanut butter cake is a crowd-pleasing delight with the delicious flavor of peanut butter and enough sweetness to satisfy your sweet tooth.

Flourless Peanut Butter Cake

Flourless peanut butter cake recipe

[Want to save or print this recipe? Click here to download the PDF version.]

Ingredients:

  • 8 ounces creamy peanut butter, weighed on a scale (see recipe note)
  • 4 large eggs
  • 3/4 cup sugar

Optional garnish:

Whipped cream, glaze or icing of your choice for serving

Step 1:

Preheat the oven to 350 F. Grease an 8-inch cake pan and line with parchment paper. Lightly grease the top of the parchment paper, too. This will ensure easy removal later.

Step 2:

In the bowl of a stand mixer, beat the eggs until more than doubled in volume — about 8 minutes at high speed.

Step 3:

Stop the mixer. Add the sugar and beat one more minute, until fully combined, on medium-high speed. Scrape down the sides of the bowl with a rubber spatula if necessary.

Step 4:

Add the peanut butter, and mix on the lowest setting only until no streaks remain and the color is consistent. You can also add the peanut butter by hand, gently folding it in to the egg mixture.

Step 5:

Pour the batter in your prepared pan.

Peanut Butter Cake Batter

Step 6:

Bake for 20 to 25 minutes, or until a knife or cake tester inserted in the center comes out mostly clean. Immediately run a sharp knife along the perimeter of the cake pan to loosen the edges. Let the cake cool completely before inverting on to a cake platter and serving. Store in the refrigerator, but serve at room temperature.

Peanut Butter Cake Flourless Peanut Butter Cake with a Powdered Sugar Glaze

Recipe notes:

Flourless Peanut Butter Cake Made With Only 3 Ingredients
  • Yep, this cake is naturally gluten-free. However, it’s always a good idea to read the label of your peanut butter to make sure that there are no stabilizers or thickeners that might contain gluten.
  • For best results, use no-stir creamy peanut butter for this recipe. While it is possible to use chunky peanut butter, the chunks may sink to the bottom, which may not be the desired result.
  • Do not use reduced-fat peanut butter — it does not react the same way in the recipe.
  • Weigh your peanut butter rather than using a cup measurement for the most accurate results.
  • While it will technically bring you over three ingredient mark, serving this cake with a simple powdered sugar glaze, whipped cream or even brown sugar buttercream is extremely delicious.

Discover the secrets to creating heavenly gluten-free cakes!

gluten-free cake

Learn how to make 2 flour blends, 3 types of cake, 2 frostings & 3 fillings in the online class Delicious Gluten-Free Cake.Enroll Now »

56 Comments

Irene

Could I use honey or maple syrup in place of the sugar?

Reply
Jessie Oleson Moore

Irene: I will be honest in telling you that I have not tried it with honey or maple syrup. Just by instinct I would suggest honey over syrup because of the consistency. Also, adjust the amount. Per a substitution blurb I found online: “To use honey in place of 1 cup of sugar, use 2 tablespoons less honey, and reduce another liquid in the recipe by 3 tablespoons. The flavor and texture will not be quite the same, but you may like your new version better than the original recipe!”

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Michelle

Is it supposed to be Natural Peanut Butter? (One ingredient on label). OR the kind of peanut butter full of shortening & sugar?

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Jessie Oleson Moore

Michelle: In my experience, most “no-stir” peanut butters will have some added ingredients. This is the peanut butter I used for the recipe: http://ilovepeanutbutter.com/index.php/peanut-butter-1/smoothoperator.html . In looking at the label it has a small amount of evaporated cane syrup and palm fruit oil. I don’t think that these added ingredients are paramount to the recipe, but the smooth consistency is. So, if you had a natural peanut butter that was really well mixed (no separated oil in the mix) I think you would be fine. But , please know in saying this that I have not done it that way, so I cannot guarantee it.

Reply
angela

was your peanut butter pourable? I used the same kind of requirements needed for peanut butter but used almond (son has peanut allergy…..was no stir, not low fat, etc..) and too thick to pour. Any sugguestions?

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abetterjulie

This turned out absolutely fabulous! Thank you. I can’t have any grains, and this will make a satisfying alternative to a peanut butter and jelly sandwich when I put a little jelly on it!

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Jessie Oleson Moore

Julie, that makes me SO happy to hear!! That sounds like a tasty breakfast, actually!

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Rhonda Brown

Could you replace the sugar with Splenda?

Reply
Jessie Oleson Moore

Rhonda, I have not tried it with splenda so I am not confident of the results. If you can normally substitute it for sugar in baking, I would say yes. But if not, no.

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Melissa Sullivan

. Could I use almond butter in place of peanut butter

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debra

would this work with splenda, or something similar?

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jennie smith

Sounds great going to try could u plz email me more info thankyou.

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Margaret Borley

I have gas oven so what number would I number should I bake this cake on I want to make it for my grand children when they visit in few weeks time

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Shirley

You do not give any idea of how many servings. I am on weight watchers and would like to figure it out. However with out the number of serving it is hard to do

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Cherie

Just use the weight watchers recipe builder. Add the ingredients in and then it will ask you how many servings. You decide how many people you would like to serve with the cake and it will point it for you. It is easy.

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Cherie

I just used the WW Recipe builder to do it. It is 7 points if you cut the cake to 8 pieces. It is 4 points if you cut it to 16 pieces..

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Linda Leeman

I wonder if I could use baking splenda in the place of the sugar.. My husband is diabetic

Reply
Jessie Oleson Moore

Hi Linda,

I have not tried it with Splenda, but if you can normally substitute it in baked goods, I would say it should work. Having said that, please know that I have not tried it this way.

Reply
Sabrin

I used half ingredients 2 eggs 4oz of p/b and brown sugar. I do not like p/b but it turned out pretty good. I made 6 cupcakes. I’m a diabetic and I don’t use white sugar.

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Sabrina

Thanks Jessie. I was afraid I wasn’t going to like it. But is was good.
Oh and I forgot the “a” in my name in the first post…LOL

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carrell helmetag

did you fold in the peanut butter by hand? I used the mixer and it came out flat and rubbery. How was yours?

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Ana

Mine too. I don’t know why.

Diane

Hi what did you use instead of white sugar. Mine is in the I’ve. But it tastes super sweet. I used 100% peanut butter with no added sugars.

Reply
dori

thanks! going to try this with coconut sugar.

for Craftsy: wow, please consider making an actual printable option, lol – because the “print” feature above leaves me with a 21 page document that is not conducive to printing!

Reply
Steph

Hi Dori, we are thinking the same thing. If you try it first, please let us know how the coconut sugar works and I’ll do the same. Thanks!

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Angela

how did it taste with the cocounut sugar?

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Sarah

I used coconut sugar and it was delicious and caramelly! I melted my peanut butter before folding in by hand which helped it not sink too much.

Reply
Becky

Will try soon and let you know

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Marcy

Have you tried with a stevia baking blend? Have you tried this with a spring form pan? Would that make it easier to remove from pan?

Reply
carrell helmetag

I made this today and it came out flat and rubbery..maybe I will try folding in the peanut butter by hand because I noticed the fluffy batter changed when I used the mixer for the peanut butter, did anyone else have that problem?

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Diane

Mine is light and fluffy… you have to be careful not to knock the air out of the eggs. I only have a whisk attachment on my stick blender so I had to stand there for 8 min beating the eggs. I put it on low speed to add the peanut butter only for 30 seconds

Reply
Angela

was your peanut butter pourable? I used the same kind of requirements needed for peanut butter but used almond (son has peanut allergy) and too thick to pour. Any sugguestions?

Reply
Ana

I did.

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Janis

Can egg substitue be used instead of the eggs?

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sara

This looks awesome, thanks for sharing a great recipe! 🙂

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Wendy

Hello, have you tried cashew butter as an alternative to peanut. Just wondering if that would be too creamy? Thanks x

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Liz Ramsey

Made mine with 1/2 cup of sugar and 1/4 cup of splenda…came out AWESOME. Gonna try it with 1/2 cup of splenda and 1/4 cup of sugar next time.

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The Ninja Baker

Yummmm! So want to give your recipe a go with almond butter =) Grrrreat recipe, Jessie =)

Reply
The Ninja Baker

Looking forward to trying this out with almond butter. Thank you, Jessie, for this fantabulous recipe. P.s. Hope this comment takes…First one seems to have disappeared into the ethers.

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Andrea Raymaker

How did it turn out with the almond butter?

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Lisa

Can this be done by hand and if so approximately how ling will it take..
My family loves peanut butter anything..

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Johnden

Yummy cake, thank you for sharing this recipe and I will definitely make this ,how much cheese would I need if I make wholesale NY cheesecake

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Shelly

I think I’m going to try te Reese’s creamy PB and drizzle chocolate on or put on chocolate frosting on to be like a PB cup

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Ralph

I made this cake today! Everyone loved it. I did change it a bit. First, I used natural peanut butter, the type you have to stir with no extra stuff in it. Next, instead of using white sugar, I used 1/2 cup of brown sugar and 1/4 cup of honey!! It was delicious!!

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Sheryl McCrystal

My family likes peanut butter. Can you give me an idea of the calorie count, based on the number of slices that the cake is cut into?

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Renee Gruen

Made this for my daughter-in-law who eats gluten free food. It was great!

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Lori Brown

I’m going to put ganache on this bad boy and take him to church tomorrow night.

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Allison

I made this today for my son who eats low carb. He is allergic to Peanut Butter so I use SF Sunflower Butter. I substituted the sugar with erythritol. It came out just awesome! He loved it and so did I. After it was done I frosted it with some SF melted chocolate. It is delish. I found folding the mixture at the end yielded a good result. Great recipe for grain free eaters

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Stuart

I am so gonna cook this! It is so mouthwatering and making me hungry too! I will let you know if I make a complete disaster of it though

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Heather Forrester

I’m going to try with tahini for a nut free version, will let you know how I go!

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Cakespy

Sounds yum!

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Sandi

Can I substitute applesauce for the eggs? If not what would you suggest?

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Jessie Oleson Moore

I’ve never tried it without the eggs, so I don’t feel that I can advise with confidence. My apologies!

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S Ennis

Made one today but didn’t have a mixer, took a lot of arm ache but I did it all by hand and it turned out amazing! not a very large mixture but was perfect for what I needed!

Reply

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