A couple nights ago, I made this cake, by throwing things into the stand mixer in a whirlwind, then dumping everything into the oven. And you know what? It worked. It was delicious, and my husband and I both enjoyed it for dessert, then for breakfast the next day. Oh, and it’s 100% Real Food too, and grain free, which makes it even better. You can easily do it with almond butter, but I had peanut butter on hand (the kind with just peanuts and salt, not a gunked up sweetened kind) so that’s what I used.
Start preheating your oven to 350 degrees Fahrenheit.
Throw in the mixer:
- About a cup of nut butter
- 3 eggs
- About 1/4 cup of honey
- 1 very ripe banana (I didn’t even bother cutting it up – the mixer did a good job pulverizing it)
- 1/2 teaspoon baking soda
- 1/3 cup chopped dark chocolate
- Then when everything else is combined, about 1 teaspoon of lemon juice
Bake in a buttered pie pan, about 35 minutes or until a toothpick inserted in the center comes out without gunk on it.
It was wonderful by itself, and I also ate some of it with butter melted on top. My husband wanted to make some whipped cream to go with it, but we ate the whole thing before either of us made whipped cream, so I might have to make it again soon so we can do that!
I’m thinking it would be awesome with some ice cream, too.
Any way you slice it, this peanut butter cake turned out GREAT and we will be making it again!
This post is part of Real Food Wednesday.
Hi! I'm Emily. I'm a Navy wife and stay at home mom of two beautiful children. I cook simple, delicious, grain-free recipes, do crafts, decorate my home on a budget, and keep a happy household. I tandem breastfeed, babywear, cloth diaper, practice elimination communication, homebirth, and co-sleep, but I'm not a hippie.
My sister made this and brought some over today. I was amazed that it was moist and fluffy. Would have never guessed it was flour less if she hasn’t told me! Can’t wait to make this for my family!:)
I doubled this with no issues!! I added ground flax and blueberries and used a muffin tin! Absolutely YUMMY!!! I had a hard time convincing my husband there is no flour of any kind in these! Doubled recipe makes 1 1/2 dozen large muffins and 2 dozen small.
I just made this, and all I can say is WOW!!! This tastes GREAT and is so simple to make!! I made it with crunchy almond butter. Next time I will add some ground flax! My husband, who refuses to eat breads or cakes will have to be convinced there is no flour of ANY kind in this!! YUMMY!!
Eat these for all the peanut butter benefits to health and have pie too.
[...] they were a tad dry (easily remedied by spreading on some butter). In my next incarnation of the grain-free cake recipe, I added a banana, which rectified the dryness [...]
Hello – Found your site a while ago through Mark’s Daily Apple, and FINALLY trying to get back on the primal wagon. I was ambitious tonight to try this cake and WOW! I had to comment because it was awesome!! My husband and I both were amazed at the cake-like texture. I have been looking through your other receipes and will definitely try others. Thank you!
[...] Vegetables for having some veggies ready for these situations. While you are at it check out her Peanut Butter Chocolate Chip Cake recipe. I made this for my birthday with Almond butter instead of peanut butter and loved it. I’ll [...]
not a blender – just a mixer is needed. a hand mixer or a stand mixer like a kitchenaid… if you don't have one of those, i'm sure a whisk or spoon would be fine but it might be a little tougher to incorporate everything smoothly.
This looks wonderful and I plan to make it tonight.
Would the hand blender work best? Or the vitamix? Or the food processor?
[...] Oh, and of course I had 4 slices of bacon… I can’t forget about that! I also had some Almond Butter Chocolate Cake that I made on my birthday. The recipe calls for peanut butter, but I prefer almond butter. It was [...]
Awesome! I hope you enjoy it.
It works great with almond butter too. I haven't tried it with macadamia or cashew butter but I bet those would be fine as well.
I just printed this recipe and will more than likely be making it for my birthday on Tuesday.
I will let you know how it goes! I am going to use almond butter or macadamia nut butter instead of peanut butter.
Did you enjoy it, Deb? I used sweetened but DARK chocolate… it's not sweetened as much as “semi-sweet” or milk chocolates… something like 70%-80%, but you can use whatever chocolate you'd like.
Did you use sweet or unsweetened chocolate. Mine's in the oven now. Can't Wait
seems like it could easily be made vegan, too…
Awesome!
I am making it again tomorrow, but adding cocoa powder to it too… mmmm….
I hope you did have the eggs! What did you think?
I doubt it… I mean, what would you do for the eggs? Without the eggs it would be like… banana peanut butter.
Awesome!
I am making it again tomorrow, but adding cocoa powder to it too… mmmm….
yum, I am headed into the kitchen to see if I have 3 eggs on hand or not to make this one tonight!
Mmm…that sounds delicious! I will definitely be making that.