Every now and then, you stumble upon a recipe online that seems almost too simple to be true. Just a few ingredients, a promise of soft and fluffy texture, and a glowing photo that practically begs you to give it a try. That’s exactly how I came across this flourless peanut butter cake, and let me tell you, it didn’t just live up to the hype, it completely surprised me. With just peanut butter, eggs, and a natural sweetener, you get a golden, tender cake that’s rich, satisfying, and wonderfully wholesome. No flour, no gluten, no grains, just good, honest ingredients that come together like magic.

What made me click “save” on this recipe wasn’t just the short ingredient list, but the way it celebrated peanut butter as the star. And after trying it, I knew it was one of those keep-in-your-pocket kind of bakes, the kind that’s foolproof, comforting, and endlessly versatile. Whether you want something sweet after dinner or need a snack that feels a little indulgent but still nourishing, this cake checks every box.

Now let’s talk about peanut butter, because this cake isn’t just delicious, it’s built on a truly nutritious foundation. Peanut butter is more than just a sandwich staple; it’s packed with plant-based protein, heart-healthy fats, and essential vitamins and minerals. It’s especially rich in magnesium, which supports energy production and muscle function; zinc, known for its immune-boosting properties; and vitamin E, a potent antioxidant that helps protect your cells from oxidative stress. Plus, the natural fat content in peanut butter gives this cake its lovely soft texture without the need for oil or dairy.

Including peanut butter regularly in your diet can be a smart, satisfying way to boost both flavor and nutrition. It fuels your body, keeps you full longer, and satisfies sweet cravings in a way that feels indulgent and intentional. So whether you’re gluten-free by choice or necessity, or just looking for an easy, delicious bake, this cake is worth bookmarking.

Ready to see how simple it really is? Let’s jump in.

Ingredients

• 1 cup (250 g) peanut butter (or any nut butter of choice)

• 4 to 5 eggs

• 1/3 cup honey (or sweetener of choice)

• 1 tsp vanilla extract

• 1/2 tbsp baking powder

• 1/2 tbsp white vinegar

• 30 g dark chocolate chips (optional)

Directions

1. Preheat your oven to 350°F (175°C).
2. Lightly grease a cake pan with oil and set it aside.
3. In a large mixing bowl, combine the peanut butter, eggs, and honey.
4. Using a hand mixer, beat the mixture until it’s light, airy, and creamy, think whipped cream texture.
5. Add the vanilla extract, baking powder, and vinegar.
6. Whisk again briefly, just enough to mix everything in.
7. Pour the batter into your prepared cake pan and tap it gently on the counter to level it out.
8. Sprinkle the dark chocolate chips evenly on top, if using.
9. Bake for 35 to 40 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
10. Let the cake cool slightly in the pan, then transfer it to a wire rack to cool completely.
11. Slice and enjoy as-is or top with jam, honey, or caramel for a little extra magic.

Prep Time: 20 minutes
Baking Time: 35–40 minutes
Servings: 10 slices
Free from gluten and grains. Suitable for a grain-free diet.

Nutritional Information (Per Serving)

• Energy: 232 calories

• Protein: 8.33 g

• Fat: 16.02 g

• Carbohydrates: 16.73 g

• Fiber: 1.6 g

Storage & Recommendations

• Store in an airtight container at room temperature for up to 2 days.

• Refrigerate for longer freshness—up to 5 days.

• To freeze, wrap slices individually and store for up to 3 months.

• Serve with extra nut butter, fruit compote, or a dollop of Greek yogurt for a wholesome treat.