This chocolate cake with peanut butter frosting makes the best of this perfect flavor pairing! A gluten free chocolate cake made with almond flour is topped with fluffy peanut butter frosting spiked with a little salt for a sweet-salty touch.
Easy Chocolate Cake Recipe
This gorgeous gluten free chocolate cake with peanut butter frosting features a dark chocolate cake made with almond flour topped with a fluffy, maple syrup-sweetened peanut butter frosting. It’s a wonderfully simple recipe that’s easily made dairy-free if needed and needs just basic ingredients and a few bowls to assemble. And it stars that beautiful and beloved flavor pairing: chocolate and peanut butter!
What You’ll Need
Here’s a look at what you’ll need to make this gluten free chocolate cake with peanut butter frosting recipe. The full ingredient amounts and detailed instructions are in the recipe card at the end of this post – this is just an overview.
- Almond flour – I prefer fine almond flour rather than almond meal for a fluffy cake crumb
- Cocoa powder – Make sure to use unsweetened cocoa powder so that the cake is not too sweet
- Baking powder
- Salt – I always use fine sea salt in my recipes!
- Brown sugar – Or substitute granulated sugar
- Eggs – Use large eggs
- Vanilla – Use pure vanilla extract for the best flavor
- Coconut oil – Or sub olive oil
- Butter – Use unsalted butter for the frosting
- Peanut butter – I use smooth, fresh-ground peanut butter
- Maple syrup – Or sub sifted powdered sugar
How to Make a Chocolate Cake with Peanut Butter Frosting
- Make cake: Preheat the oven and grease an 8-inch pan. Whisk together all of the ingredients.
- Bake: Pour the batter into the prepared pan and bake for about 35 minutes.
- Cool: Remove from the oven and let cool.
- Make frosting: Cream the butter, then add the peanut butter salt, and maple syrup. Frost the top of the cake.
Tips & Substitution Suggestions
Below, find a few easy substitution options plus some tips on how to make this cake:
- Almond flour substitute – Try another nut flour of choice, tiger nut flour, or substitute oat flour by weight.
- Make dairy-free – Use a non-dairy butter in place of the butter in the frosting.
- Refined sugar-free – Use coconut sugar or maple syrup instead of brown sugar in the cake.
- Other frosting – Peanut butter and chocolate is, in my opinion, one of life’s pleasures! However, feel free to use this cake recipe as a base and use any type of frosting you wish.
- Use almond butter – For a different take, substitute almond butter for the peanut butter in the frosting.
- Use chunky peanut butter – I love a smooth frosting, however, if you like a bit of crunch, use chunky peanut butter rather than smooth peanut butter.
How to Store Chocolate Cake with Peanut Butter Frosting
Keep this cake tightly covered so that it doesn’t dry out. Here’s how to store it:
- Fridge – Cover the cake tightly with foil and store it in the fridge for up to 5 days.
- Freezer – Wrap the cake in plastic, then foil, and store it in the freezer for up to 3 months. Defrost the cake in the fridge before serving.
- To Serve – Let the cake sit for at least 30 minutes at room temperature before serving it for the best texture and flavor.
More Gluten Free Chocolate Cake Recipes
- Buttermilk Chocolate Cake with Salted Peanut Butter Frosting
- Best Gluten Free Chocolate Cake
- Gluten Free Oat Flour Chocolate Cake
Chocolate Cake with Peanut Butter Frosting
- ¾ cup almond flour 90 grams
- ½ cup unsweetened cocoa powder
- 2 teaspoons baking powder
- ½ teaspoon fine sea salt
- ¾ cup brown sugar
- 4 large eggs
- 2 teaspoons pure vanilla extract
- 2 tablespoons coconut oil
- ½ cup unsalted butter at room temperature
- ¼ cup natural peanut butter
- ¼ teaspoon fine sea salt
- 3 tablespoons maple syrup
- Preheat the oven to 350ºF. Grease and line an 8-inch pan with parchment paper.
- In a large bowl, whisk together the almond flour, cocoa powder, baking powder, salt, brown sugar, eggs, vanilla, and coconut oil until well combined.
- Pour the batter into the prepared pan then bake until the center puffs up and the surface feels relatively firm, about 35 minutes.
- Remove from the oven and let cool completely while you make the frosting.
- In a large bowl with a handheld mixer, cream the butter. Add the peanut butter and salt and whip until smooth and fluffy. Add two tablespoons of maple syrup and whip to combine. Taste, then add more maple syrup if wished.
- Frost the top of cake with the frosting