Flourless Chocolate Peanut Butter Cake Recipe for Peanut Butter Cup Lovers (5 Ingredients, 35 Minutes) High Protein Recipes Cakes/Cupcakes Desserts Snacks Gluten-free Budget Recipes

My husband and I can't seem to get enough peanut butter chocolate desserts in our life. From chocolate peanut butter bars to chocolate peanut butter cookies and even peanut butter banana brownies, we keep experimenting with that classic peanut butter chocolate flavor combination. Looking back on all the peanut butter chocolate recipes I've made, though, this flourless chocolate peanut butter cake recipe really stands out. It's the perfect high-protein cake recipe for anyone who's a peanut butter cup lover!

If you're a fan of flourless chocolate cakes, then you know how decadent they are. This rich flourless chocolate cake recipe is no exception. But there are two things that make this flourless chocolate cake stand out from the crowd. First, it's super easy to make. All you need is a single baking pan – you do not need a mixing bowl, you do not need a mixer and you do not even need a springform pan, as you typically may when making other flourless chocolate cake recipes. Amazing! Second, the peanut butter (in addition to the vanilla extract) gives this cake an irresistible flavor that we cannot get enough of. It's simply delicious!

To make this fudgy peanut butter chocolate cake recipe, here are the gluten-free ingredients you'll need to gather: chocolate chips (check out the health benefits of chocolate), coconut oil, peanut butter (learn about the health benefits of peanut butter), vanilla extract and eggs (check out the health benefits of protein). A scoop of vanilla ice cream or whipped cream is nice for serving, but that's optional. All you do is melt the chocolate with the coconut oil in a microwave-safe baking pan, then stir in the peanut butter, vanilla and eggs. Pop the pan into the oven and bake it into peanut butter chocolate decadence.

Serve this extra-special flourless chocolate peanut butter cake recipe for dessert on a special occasion, or as a snack whenever you get a peanut butter cup craving. Top your cake with vanilla ice cream or whipped cream, if you like. Enjoy the deliciousness (and the boost of protein)!

Cuisine: American
Prep Time: 10 minutes
Cook Time: 25 minutes (ovens vary)
Total Time: 35 minutes
Servings: 9

Ingredients

• 1 1/2 cups chocolate chips (milk, semisweet, dark chocolate or a combination)
• 2 tablespoons coconut oil
• 1 cup creamy peanut butter
• 2 teaspoons pure vanilla extract
• 5 large eggs, at room temperature

Optional for Serving

• vanilla ice cream
• whipped cream

Here's how to make it:

1. In a microwave-safe 8x8-inch baking pan, add the chocolate and coconut oil. Place the pan into the microwave. (Depending on the level of sweetness you prefer, you can use milk, semi-sweet or dark chocolate chips, or a combination.)
2. Microwave in 30-second increments, stirring after each 30 seconds, until chocolate is nearly melted. Remove and stir until mixture is completely melted and smooth. (The time in the microwave for me was about 75 seconds.)
3. Add the peanut butter and vanilla extract. Stir to combine.
4. Add the eggs one at a time, ensuring that each egg is fully combined before adding the next one. Stir until batter becomes thick, rich and fudgy, then ensure that batter is evenly distributed in the pan.
5. Bake in an oven that's been preheated to 350 degrees F until cake is a bit puffed up and mostly set, about 25 minutes.
6. Remove from oven and allow cake to cool in the pan for a bit before slicing.
7. Serve on its own, or with a scoop of vanilla ice cream or whipped cream, if you like. Store leftover cake in an airtight container in the refrigerator and warm in the microwave.

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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