This Gluten Free Peanut Butter Chocolate Cake is a total game changer. It’s chocolatey, moist, rich, and not overly sweet - exactly how I love my cakes. The intense chocolate flavor and tender crumb kinda remind me of a classic Devil’s Food Cake, but with a tasty peanut butter twist! (And shhh... this cake is actually egg free but you can't really tell)
Jump to:
- Recipe Ingredient Notes
- Recipe Testing Notes
- Gluten Free Peanut Chocolate Cake
- Peanut Butter Frosting
- Garnish Ideas
- Storage & Freezing
- FAQ for Gluten Free Peanut Chocolate Cake
- Join my Gluten Free Community!
- Note about Salt in my Recipes
- Baking in grams
- Note about Ovens and Oven Temperatures
- Substitutions and Modifications
- More Gluten Free Cake Recipes to try
- 📖 Recipe
- 💬 Comments
Recipe Ingredient Notes
Gluten Free Flour: I tested this vegan chocolate cake recipe with my own Gluten-Free Flour Blend as well as Bob’s Red Mill 1 – to 1. Each blend of gluten-free flours produced a beautiful crumb for this vegan chocolate cake. If you plan on using a different brand, I highly recommend containing several different flours as well as a binder like xanthan gum. This recipe has not been tested with almond flour (almond meal) or coconut flour.
Dutch Processed Cocoa Powder: I highly recommend using a high-quality dutch processed cocoa powder in this recipe for Vegan Gluten Free Chocolate Cake. Dutch-processed cocoa produces richer, fudgier flavors. If you use Natural Cocoa Powder in this recipe, the cake may be dry and lighter in color.
Chocolate Instant Pudding Mix: It's no secret that I love adding pudding mixes to my bakes. Adding instant chocolate pudding mix to this chocolate cake increases the chocolate flavor but also keeps the cake moist. You can use Jell-o Instant Chocolate Pudding or Cook & Serve in this recipe. If you choose to omit this ingredient, please replace it with 25 grams of additional gluten-free flour.
Peanut Butter: The key ingredient for this gluten free chocolate cake batter as well as the peanut butter frosting is peanut butter. I prefer baking with “conventional” peanut butter such as Jif or Skippy. Conventional peanut butter is made with fully hydrogenated vegetable oils, which help stabilize the peanut butter and prevent it from separating. It’s more reliable in baking than natural peanut butter (which is perfect for snacking!).
Vinegar: The added vinegar activates sodium bicarbonate found in the baking powder which helps the gluten free chocolate cake rise.
Recipe Testing Notes
When developing this recipe for Gluten Free Chocolate Cake with Peanut Butter Frosting my goal was a cake that can be made without vegan egg substitutions such as flax eggs or aquafaba. This eggless chocolate cake is also made without any non-dairy milk products such as soy milk or vegan buttermilk. The main liquid in this recipe is hot water - you may use hot coffee if you like. The fat source for this cake is creamy peanut butter instead of vegetable oil. IF peanut butter isn't your thing, feel free to use sunflower butter or almond butter instead.
Gluten Free Peanut Chocolate Cake
This vegan gluten free chocolate cake is incredibly easy to prepare. All you need is a small mixing bowl to sift the dry ingredients and a large mixing bowl to mix the batter in. You also need a whisk, a flexible rubber spatula, and an 8" round or rectangular cake pan.
- Preheat your oven to 350F, arrange your oven rack in the middle and line an 8" round or rectangular cake pan with parchment paper. Set aside.
- In a small mixing bowl sift together the dry ingredients (including sugar). Sifting the ingredients together will prevent pockets of cocoa powder or leavening agents from forming in your vegan cake batter.
- In a large bowl combine the peanut butter, vinegar (white vinegar or apple cider vinegar - both work fine here), vanilla extract, and hot water. Whisk together until the peanut butter is fully dissolved in the hot water.
- Add the sifted dry ingredients to the wet ingredients and using a whisk, mix until fully combined and smooth.
- Transfer your smooth cake batter to your prepared cake pan and with a small offset knife or spatula smooth out evenly.
- Bake in the fully preheated oven at 350F for about 30 minutes, until the cake top is bouncy to the touch and an inserted toothpick comes out clean with just a few moist cake crumbs stuck to it. (Don't overbake the cake. There is nothing sadder than a dried-out chocolate cake)
- Remove the vegan chocolate cake from the oven and allow for it to cool on a cooling rack for 10-15 minutes before removing it from the cake pan. Cool cake completely on the wire rack before frosting. If your cake is sticking to the cake pan, carefully run a butter knife around the edges to loosen it.
Peanut Butter Frosting
The peanut butter frosting is super versatile and can be made with either regular unsalted butter or non-dairy butter - just make sure it’s at room temperature. Like the cake, it also works great with almond butter or sunflower seed butter if peanut butter isn’t your thing.
- To make the frosting, combine the room-temperature butter, creamy peanut butter, vanilla extract, and a pinch of salt in a mixing bowl.
- Use an electric hand mixer to blend until smooth (You can also use a stand mixer with the paddle attachment.)
- Gradually add the powdered sugar on low speed, and once it’s all incorporated, turn up the speed and mix until the frosting is light and fluffy (about 2–3 minutes). You can also use a stand mixer with the paddle attachment.
- When the gluten-free vegan chocolate cake is completely cold, transfer it to a serving platter and frost the top with a generous layer of peanut butter frosting.
- Allow the frosting to set up in the fridge for 5-10 minutes before serving.
Garnish Ideas
While this chocolate peanut cake is delicious as is, here are a few ideas how to garnish it.
- Chocolate Shavings or Curls: Sprinkle dark or milk chocolate shavings on top for a fancy ouch
- Chopped Peanuts: Add a crunchy texture with roasted, salted peanuts scattered over the frosting
- Mini Peanut Butter Cups: Decorate with halved or whole mini peanut butter cups
Storage & Freezing
I recommend storing this gluten free chocolate peanut butter cake in an airtight container at room temperature for up to 3 days or up to 5 days in your refrigerator. This cake is actually better the second day once the flavors have fully developed. If you choose to store the cake in the refrigerator, make sure to let it sit at room temperature 15-20 minutes before serving.
Freezing the unfrosted gluten free chocolate cake is very simple. Before freezing, make sure the chocolate cake has cooled completely. If it's warm, condensation can form inside the packaging, leading to freezer burn. Wrap the entire cake tightly in plastic wrap. Ensure that the plastic wrap covers the entire surface of the cake to prevent air from reaching it. For added protection, place the wrapped cake in an airtight container. This helps prevent the cake from absorbing any odors from the freezer. Freeze the cake up to 2 months. When you're ready to enjoy the cake, remove it from the freezer and let it thaw in the refrigerator. Thawing in the fridge helps prevent condensation and ensures a more even thaw. Frost the thawed cake with your frosting of choice and serve.
Leftover slices of the Peanut Butter Chocolate Cake can be frozen in an airtight container up to one month. When ready to eat, thaw the slice at room temperature.
FAQ for Gluten Free Peanut Chocolate Cake
Feel free to substitute the peanut butter with almond butter or sunflower seed butter. But don't omit the nut butter. Peanut Butter or any other nut butter is key to this chocolate cake.
You can double this recipe and bake it in two 8-inch round or rectangular cake pans. I have not tested this recipe as cupcakes. If you don't own a 8" cake pan, clearly this recipe will also work in different sized pans. Please be aware the baking time will change.
Many people assume vegan and gluten-free are the same. It is not. Being a vegan means that you don’t consume or use animal products such as meat, dairy, honey, eggs, and non-edibles like leather and wool. A gluten-free diet excludes foods containing gluten, a protein found in wheat, barley, rye, and triticale (a cross between wheat and rye). The Gluten Free Austrian focuses on gluten-free recipes with an occasional vegan/egg-free recipe thrown into the mix. This is not a vegan blog.
Join my Gluten Free Community!
Note about Salt in my Recipes
I use Diamond Kosher Crystal Salt in all of my recipes unless otherwise stated. If use use a different brand or kind of salt in your kitchen please adjust accordingly since some salts can be saltier. If you use Morton’s Kosher Salt please be aware that their salt granules are smaller in size, denser, and crunchier and twice as salty.
Baking in grams
I share my recipes in grams and by weight since baking by weight is the most accurate way to bake. Digital Scales are very affordable and easy to use. You can purchase them on Amazon for less than a set of measuring cups. For small amounts under 10 grams, I like to use this Precision Pocket Scale. Measuring cups are very inaccurate which can cause significant errors when it comes to gluten-free baking or baking in general. Especially since I bake with gluten-free flours which weigh differently than “regular” flours. I do provide some ingredients like spices and leavening agents in measuring spoons. To learn more about Baking with a digital scale, make sure to check out my post about Baking by weight.
Note about Ovens and Oven Temperatures
All my recipes are tested and developed with a conventional oven. I always bake my baked goods on the rack placed in the MIDDLE of my oven. This way the heat coming from the bottom will not burn my baked goods.
If you are baking with convection (fan-forced), please adjust the recipes accordingly. Convection oven can cause baked goods to dry out quickly and still be raw inside. Since takes at least 15-20 minutes for a standard American Oven to be fully preheated. I highly recommend investing in an Oven Thermometer.
Substitutions and Modifications
Any dietary or ingredient modifications/substitutions to this recipe may alter the end result in appearance and taste. I test my recipes several times as published in this post and The Gluten Free Austrian Blog is not responsible for the outcome of any recipe you find on our website.
More Gluten Free Cake Recipes to try
📖 Recipe
Gluten Free Chocolate Peanut Butter Cake
This gluten free chocolate cake with peanut butter frosting is so good, that your friends may start requesting this cake over a regular cake once they tasted it. It is chocolatey, moist, not too sweet, and rich. Made with simple ingredients
Ingredients
Gluten Free Chocolate Peanut Butter Cake
- 200 grams gluten-free multipurpose flour
- 25 grams Chocolate Instant Pudding Mix (see Note)
- 100 grams granulated white sugar
- 100 grams light brown sugar
- 55 grams cocoa powder, dutch processed
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¾ teaspoon (3 grams) kosher salt
- 275 grams hot water
- 85 grams creamy peanut butter
- 10 grams vinegar (white or apple cider)
- 1 teaspoon vanilla extract
Peanut Butter Frosting
- 113 grams vegan butter
- 125 grams creamy peanut butter
- 120 grams powdered sugar
- 1 teaspoon vanilla extract
- pinch of kosher salt
Instructions
Gluten Free Chocolate Peanut Butter Cake
- Preheat oven to 350F. Line an 8″ round or rectangular cake pan with parchment paper. Set aside
- In a small mixing bowl sift together the dry ingredients (including sugar).
- In a large bowl combine the peanut butter, vinegar, vanilla extract, and hot water. Whisk together until the peanut butter is fully dissolved in the hot water.
- Add the sifted dry ingredients to the wet ingredients and using a whisk, mix until fully combined and smooth.
- Transfer the cake batter to your prepared cake pan and with a small offset knife or spatula smooth out evenly.
- Bake in the fully pre-heated oven at 350F for about 30 minutes, until the cake top is bouncy to the touch and an inserted toothpick comes out clean with just a few moist cake crumbs stuck to it.
- Remove the vegan chocolate cake from the oven and allow for it to cool on a cooling rack for 10-15 minutes before removing it from the cake pan. Cool cake completely on the wire rack before frosting.
Peanut Butter Frosting
- Add the room temperature vegan butter (soft but not melted), peanut butter, vanilla extract, and a pinch of salt to a mixing bowl, and with an electric hand mixer mix until combined.
- At a low speed add the powdered sugar. Once all the powdered sugar has been added, increase the speed of your mixer and mix until light and fluffy (around 2-3 minutes)
Once the gluten-free vegan chocolate cake is fully cooled, transfer it to a serving platter and frost the top with a generous layer of the peanut butter frosting. Garnish with some salted roasted peanuts if you like.
Notes
Storage: Store any leftovers of this gluten-free vegan cake in an airtight container at room temperature for 2-3 days. For longer storage place it in your refrigerator for up to 7 days.
Cake Pan: This cake can be baked in a 9" pan. Please be aware that the cake will be thinner and bakes quicker. Check it at around 25 minutes.
Chocolate Instant Pudding Mix: Jell-o Instant Chocolate Pudding and Cook & Serve can both be used in this recipe. If you choose to omit this ingredient, please replace it with 25 grams of additional gluten-free flour.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
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USA Pan Bakeware Round Cake Pan, 8 inch, Nonstick & Quick Release Coating, Made in the USA from Aluminized Steel -
Katbite 200PCS 12x16 In Heavy Duty Flat Parchment Paper, Parchment Paper Sheets for Baking Cookies, Cooking, Frying, Air Fryer, Grilling Rack, Oven(12x16 Inch)
-
Cacao Barry Cocoa Powder 100% Cocoa Extra Brute, 2.2 lb
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 379Sugar: 29g
Calories are a guestimate.
Diana says
Can’t wait to make this chocolate peanut butter cake!!!! I love how she walks us thru step by step each recipe, makes it fail proof!!
Daniela says
Thank you! I try to share as many details as possible 🙂
Briana Distlerath says
Hey there! So excited to try this cake this weekend for my husbands birthday. I’ve made mock “buttercream” frosting with shortening in the past (I like spectrum organic) do you think I could sub that in this peanut butter frosting recipe?
Patricia says
Yeah, an egg free cake. Anxious to give it a try!
Susan says
just to confirm, the water is measured by weight - 275 grams? Thanks!
Daniela says
yes, everything is measured by weight except if the recipe says teaspoons/tablespoons
Margo says
Was in the mood to bake on a cold, snowy day. When *gasp* I didn’t have any eggs 😅 luckily this cake came to the rescue! So delicious!
Daniela says
this made me laugh 🤣 I am so glad this egg free chocolate cake came to the rescue
carolyn gazdick says
I love the sound and look of many of your recipes. It would be awesome to have the US conversion though on all your measurements. Many people follow you here in the US. It took me over a 1/2 hour to figure out the conversions. If I have to do that every time, I most likely will not do the recipe. You got recommended by a friend...and I'm always looking for GF recipe's that do not use almond flour. I was so happy when I found yours.
Thank you
Daniela says
Baking by weight is the most accurate way to bake. I am not planning on adding cups measurements to my website. I recommend checking out this article (Baking by weight) and invest in a scale.
Daniela says
Also, I am located in the US… last time I checked Chicago was in the US 😉
Liz says
This was delicious and so easy to make! Very moist, the rise in this, the texture-superb! Thank you for another fantastic recipe!
Jamie Collett says
This was so yummy!! So easy to make! The cake is very moist and that frosting is so good!!! Definitely a keeper!
Rachel says
I loved the rich, chocolate taste of the cake, but the frosting? Oh the frosting.....The peanut butter frosting was divine and I couldn't stop eating it!! I absolutely love Daniela's recipes and this one is another winner!!