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–+ servings
Two slices of peanut butter cake on a white plate. There is a spoon with peanut butter next to the cake.

Peanut Butter Cake (easy + healthy!)

These peanut butter cake bars are for you if you love peanut butter flavor and chocolate! This cake is deliciously moist and not overly sweet, it's easy to make and it's good for your soul and your body.
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Prep Time 10 minutes
Cook Time 20 minutes
chill time 30 minutes
Course Dessert
Cuisine Gluten-Free, Healthy, Vegan
Servings 12 bars
Calories 199 kcal

Equipment

Ingredients
  

  • 1 cup Unsweetened Apple Sauce (250g) or Banana
  • ½ cup Nondairy Yoghurt (125g)
  • ¼ cup Liquid Sweetener
  • ½ cup Creamy Peanut Butter (130g)
  • 1 + ⅓ cup Oat Flour (120g)
  • 1 cup Almond Meal (80g)
  • 2 tsp Baking Powder
  • ½ tsp Salt

Healthy Chocolate Ganache

Instructions
 

  • Pre-heat your oven to 180°C / 350°F / 160°C fan and prepare your baking tin with baking parchment paper.
  • Add your apple sauce, yoghurt, liquid sweetener and peanut butter to a mixing bowl and whisk until smooth.
  • Add in your oat flour, ground almonds, baking powder and salt and mix until combined.
  • Transfer the cake batter to your baking powder tin, spread it out evenly, and bake for 20 minutes.
  • Once baked, place the baking tin onto a wire rack to cool.
  • Add your cocoa powder, coconut sugar and almond milk to a mixing bowl and whisk until smooth then spread it over your cake.
  • Add a few dollops of creamy peanut butter on top and use a knife to create a swirl effect.
  • Place the cake into the fridge for at least 30 minutes then remove it from the tin and slice with a hot, wet knife.

Video

Notes

If you don't have an 8-inch square baking tin you can try with a different size:
A larger tin: If you only have a tin larger than 8-inches, I recommend using double the recipe, otherwise your cake will be as thin as a pancake.
A smaller tin: Your cake will be thicker, therefore it will have to bake for longer.
Round tin: You can make this cake in a 7-inch round tin.
Please note that if you use a different size baking tin, your results may be different.
 
Ingredient Substitutions
  • Apple Sauce: You can use ripe, mashed banana.
  • Nondairy Yoghurt: Any thick vegan yoghurt or Greek yoghurt if not vegan.
  • Liquid Sweetener: Maple Syrup, Agave, Coconut Nectar, Date Syrup or Sugar-Free Syrup.
  • Almond Meal: You can use Almond Flour.
 
To slice your cake, dip a sharp knife in hot water before slicing and make sure to clean the knife between every slice you make. This will ensure you have neat cake bars!
 
These nutritional values are provided as a guide only and may be different depending on your ingredients and measurements.

Nutrition

Nutrition Facts
Peanut Butter Cake (easy + healthy!)
Serving Size
 
1 bar
Amount per Serving
Calories
199
% Daily Value*
Fat
 
11.1
g
17
%
Saturated Fat
 
1.3
g
8
%
Polyunsaturated Fat
 
0.7
g
Monounsaturated Fat
 
2.5
g
Carbohydrates
 
16.5
g
6
%
Protein
 
6.9
g
14
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword fashioned peanut butter cake, gluten-free peanut butter cake, gluten-free sheet cake, healthy peanut butter cake, oat flour cake, peanut butter cake, vegan butter cake, vegan peanut butter cake, vegan sheet cake
Did you make this?Leave a rating & leave some feedback in the comments section below! You can also tag me on Instagram @Nourishing.Niki and use the #NourishingNiki