By the looks of things, this is going to be a beautiful day! This healthy Peanut Butter Chocolate Cake was at the top of my to-do list and I got it made. With natural sweeteners. With creamy peanut butter frosting. With piles of chocolate ganache. It’s true – when it comes to cake, I’m a go-getter.
This cake is coming at a good time. Valentines Day isn’t a holiday for the sugar faint of heart. People don’t waste time with mediocre cookies or sugary candies. Valentines day is about the rich and the decadent! Nothing is richer or more decadent than that perfect fusion of peanut butter and chocolate.
This Healthy Peanut Butter Chocolate Cake with Chocolate Ganache was inspired by an incredibly decadent looking cake and it looked so good, I was about to use the sugar it called for right then and there! But the nature of this cake is easy to make naturally sweet using peanut butter. This recipe has got a moist cakey bite and is ultra filling. This might be the richest, chocolaty-est, peanut buttery-est treat I’ve ever made. It’s not for the chocolate faint of heart but it’s certainly right for today.
The richness of this cake might make you faint, but let me also tell you that this cake is gluten-free, sugar-free and dairy-free! I said it and it’s true! I could hardly believe this peanut butter cake was full of healthy ingredients when I bit into such rich flavor! This has got to be the richest, moistest cake texture ever. Simply delicious!
Who wouldn’t want a delicious valentine this year? When you want decadence and health to go together, this cake has you covered. Happy Valentines Day! XOXO
- CHOCOLATE PEANUT BUTTER CAKE:
- 1¼ cups Coconut Sugar
- ½ cup plus 1 tablespoon Dark Cocoa Powder (Dutch Processed or Hersey's unsweetened Extra Dark)
- ½ cup plus 1 tablespoon Coconut Flour
- ¾ teaspoon Baking Powder
- 1 teaspoon Baking Soda
- 1 teaspoon Pink Salt
- ¼ cup Natural Creamy Peanut Butter
- ¾ cup Unsweetened Vanilla Almond Milk
- 7 Large Organic Eggs
- 2 teaspoons Vanilla Extract
- 1½ teaspoons Stevia Extract
- ½ cup sugar-free Chocolate Chips (optional)
- PEANUT BUTTER FROSTING:
- 1 cup Almond Milk
- ¼ cup Full-Fat Coconut Milk
- 1½ cups Dry Sweetener (I used 1 cup coconut sugar & ½ cup Erythritol)
- 1¼ cups Peanut Flour
- 1 teaspoon Vanilla Flavored Stevia Extract
- CHOCOLATE GANACHE:
- ½ cup Sugar-Free Dark Chocolate Chips
- 3 tablespoons Full-Fat Coconut Milk
- Preheat oven to 350 degrees. Line 2 8-inch cake pans with parchment paper and gently spray with cooking spray.
- In a mixing bowl, whisk together the first 6 ingredients. In another large mixing bowl, mix together the peanut butter, almond milk, eggs and extracts. Add the dry ingredients to the wet with the chocolate chips, stirring until just combined. Evenly distribute batter into the two cake pans, filling them about ¾ the way full. Bake for 28-36 minutes until a tooth pick comes out clean.
- For the ganache: In a double broiler or a heat safe bowl over a pot of boiling water, melt chocolate and cream, stirring, until creamy. Allow to cool until warm, but still able to stir.
- For the Peanut Butter Frosting:In a mixing bowl, combine the two milks with the sweeteners and vanilla extract. Mix until sugars dissolve. Beat in the peanut flour until mixture is thick and smooth. If the frosting is a little too heavy for spreading over the cake, add a bit more almond milk until the right consistency.
- ASSEMBLE: When cakes have cooled, level cakes if needed. Spread about ½ cup of the peanut butter frosting over the first cake. Top with the second cake. Continue frosting the entire cake with peanut butter frosting until completely covered. You may have a bit of extra frosting leftover, depending on how much frosting you like.
- Take the cooled ganache and pour in the center of the cake, slowing spreading it down the sides of the cake. Leave as is or with a cake spatula, smooth the ganache into the peanut butter frosting until smooth and creamy. Store cake at room temperature and enjoy your Chocolate Peanut Butter Cake with Chocolate Ganache for up to 3 days.