I made a version of this cake a few years back, calling it a healthier peanut butter banana cake. The sweetness coming from a brown sugar blend and bananas. Times have changed and now my husband avoids eating wheat. He was happy that I partnered with Bob’s Red Mill to update the recipe and make it gluten-free for him. This triple peanut butter cake is his new favorite dessert, you can’t even tell it’s a gluten-free peanut butter cake so it’s perfect for any peanut butter super fan!
I haven’t made a lot of gluten-free desserts for him yet, other than my super easy gluten-free double peanut butter cookies. The cookies are easy for anyone to make because there is no flour in the recipe. As much as Peter loves those cookies, he also wants to enjoy more typical desserts like cake. That’s where Bob’s Red Mill Gluten Free 1-to-1 Baking Flour has saved the day. Besides obviously being gluten-free, it’s most importantly a blend of flours which makes it a perfect replacement for all-purpose flour when baking. I don’t have to add a random extra ingredient to make the recipe work, this Bob’s flour is the perfect flour to have on hand for any gluten-free baking I want to do!
Triple Peanut Butter Cake
Gluten-Free Peanut Butter Cake Ingredients
- 2½ cups Bob’s Gluten Free 1-to-1 Baking Flour
- 1 teaspoon baking powder
- 1 tsp. baking soda
- ½ tsp. salt
- 5 tablespoons butter
- 2 ½ tablespoons plain greek yogurt
- ½ cup creamy peanut butter
- 1 cup brown sugar blend
- 2 eggs
- 2 ripe bananas
- 1 tsp. vanilla
- 1 cup milk
Peanut Butter Glaze Ingredients
- ¼ cup peanut butter
- 3 tablespoons milk
- ½ cup powdered sugar
- pinch of sea salt
How to make triple peanut butter cake
Start by preheating the oven to 350 degrees, then grease and flour two 9″ round pans. Mix together the flour, baking powder, baking soda and salt and set aside. Using a stand mixer blend the butter, yogurt and peanut butter together until smooth (medium speed). Add in the brown sugar. Then add the bananas and eggs one at a time, until each is mixed before adding the next. Add in the vanilla.
On a low speed, mix in ½ of the flour mixture, then mix in milk. Once combined, add the remaining flour mixture. Split the batter between your two round pans and bake for 30 minutes or until a toothpick comes out clean.
Let the cakes cool before removing them from the pans. While they cool make your peanut butter glaze. Simply whisk all ingredients together and then pour over the cake. Top with peanut butter chips.
Who’s ready to make this AMAZING triple peanut butter cake?!?
This is a sponsored post written by me on behalf of Bob’s Red Mill.