Name: Recipe "Peanut Butter Flourless Chocolate Cake"
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Ingredients: 1 cup semisweet chocolate chips or chopped chocolate; 0.5 cup unsalted butter; 0.75 cup granulated sugar; 0.25 tsp salt; 1 tsp vanilla extract; 3 large eggs (slightly beaten); 0.5 cup Dutch process cocoa or unsweetened cocoa; 3 tbsp unsalted butter (at room temperature); 0.5 cup creamy peanut butter; 0.75 cup confectioner’s sugar; 1 tbsp heavy cream; 0.5 tsp vanilla extract; salt; 0.5 cup semisweet chocolate chips or chopped chocolate; 0.25 cup heavy cream; 10 peanut butter cups (chopped)

Continue the meal with Chocolate Zucchini Cake, Hershey’s Perfectly Chocolate Cake with Chocolate Frosting, and Flourless Chocolate Cookies.

Why This Peanut Butter Flourless Chocolate Cake Stands Out

My flourless chocolate cake has been a go-to dessert for years. I decided to give it a peanut butter twist, and this peanut butter flourless chocolate cake was born. A layer of creamy peanut butter frosting and silky chocolate ganache make it extra special, and the peanut butter cups on top add a fun crunch. It’s gluten-free, but no one ever notices because it’s so rich and fudgy.

Reasons to Try This Gluten-Free Chocolate Cake

The classic chocolate and peanut butter combo is always a win, and here it’s taken to the next level with both a frosting and a ganache layer.
It’s naturally gluten-free without any weird substitutes, just skip the flour and rely on cocoa and eggs for structure.
Despite its fancy look, the cake comes together quickly with basic pantry ingredients and a single bowl for the batter.

Key Ingredients for This Easy Flourless Cake

Chocolate: Semisweet chocolate chips or chopped chocolate bar work best. The quality matters, so use a brand you enjoy eating. For a darker cake, substitute bittersweet (60% cacao).
Cocoa powder: Dutch process cocoa adds a smooth, rich chocolate flavor. If you only have natural cocoa, it will still work, just expect a slightly different taste and a lighter crumb.
Peanut butter: Creamy, commercial peanut butter (not natural) ensures a smooth, stable frosting. Avoid chunky peanut butter unless you want bits of peanuts in the frosting.

Kitchen Tools for Peanut Butter Flourless Chocolate Cake

8-inch round cake pan (metal or light-colored nonstick is best for even baking)
Parchment paper (for lining the pan bottom)
Large microwave-safe bowls (for melting chocolate and making ganache)
Hand mixer or stand mixer with paddle attachment (for the frosting)
Instant-read thermometer (optional but recommended for checking doneness)

Tips for Baking This Flourless Chocolate Cake

Don’t overmix the batter once you add the cocoa powder. Stir just until combined, otherwise the cake can turn out tough. For the most accurate doneness, use an instant-read thermometer and pull the cake when the center hits 200°F. Let it cool in the pan for 10 minutes before inverting, so it doesn’t break apart.

Expert Advice for the Peanut Butter Frosting and Ganache

When making the peanut butter frosting, beat the butter alone first for a full minute to get it light and fluffy. If the frosting seems too thick after adding the sugar, add cream a teaspoon at a time. For the ganache, heat in short bursts and stir gently, overheating can make it grainy. Let the ganache cool slightly before spreading so it doesn’t melt the frosting layer.

Easy Variations for a Decadent Chocolate Cake

Swap the creamy peanut butter for almond or cashew butter for a different nutty flavor. To make it dairy-free, use a vegan butter substitute and dairy-free chocolate chips in both the cake and ganache. For a less sweet version, use dark chocolate chips (60-70% cacao) and reduce the granulated sugar to 1/2 cup. You can also sprinkle flaky sea salt on top right after adding the ganache for a salty-sweet contrast.

How to Serve This Peanut Butter Chocolate Cake

This cake is rich, so a thin slice goes a long way. Serve it with a scoop of vanilla ice cream or a dollop of whipped cream to balance the intensity. A glass of cold milk is also a perfect pairing. For a special touch, drizzle with extra melted peanut butter or chocolate sauce.

How to Store Leftover Flourless Chocolate Cake

Store leftover cake in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate it for up to 5 days. Let the cake sit at room temperature for about 20 minutes before serving to take the chill off and let the flavors shine.

Can You Freeze Peanut Butter Flourless Chocolate Cake?

Yes, this cake freezes well. Place the fully assembled cake (or slices) on a baking sheet and freeze until firm, about 1 hour. Then wrap tightly in plastic wrap and a layer of foil. Freeze for up to 3 months. Thaw in the refrigerator overnight, then bring to room temperature before serving.

Best Way to Reheat a Slice of This Cake

If you prefer a slightly warm cake, microwave a single slice for 10 to 15 seconds. This softens the ganache and frosting without melting them completely. For the whole cake, warm individual slices only, as the cake is best enjoyed at room temperature after it’s been assembled.

Peanut Butter Flourless Chocolate Cake FAQs

Can I use natural peanut butter?

Natural peanut butter (the kind that separates) can be used, but the frosting may be grainier and less stable. For best results, use a commercial creamy peanut butter like Jif or Skippy, which have added stabilizers.

Can I make this cake dairy-free?

Yes. Use a plant-based butter substitute in the cake and frosting, and choose dairy-free chocolate chips (many brands are labeled). The texture will still be rich and fudgy, though the frosting may be softer; chill it longer to set.

Why did my cake sink in the middle?

A slight sinking is normal for flourless cakes because they have no gluten structure. To minimize it, don’t overbeat the eggs and be sure to heat the center to 200°F. Let the cake cool completely before removing it from the pan.

Can I use milk chocolate instead of semisweet?

You can, but the cake will be significantly sweeter and lighter in chocolate flavor. If you do, reduce the sugar in the cake batter to 1/2 cup to balance the sweetness.

Do I have to use Dutch process cocoa?

Dutch process cocoa gives a deeper, more mellow chocolate flavor and a darker color. Unsweetened natural cocoa works too, but the cake will be slightly more acidic and lighter in color. Both are fine.

Recipe

Peanut Butter Flourless Chocolate Cake

This easy-to-make cake is gluten-free but you will never know it because it's so decadent! The peanut butter chocolate combo is a match made in heaven. This flourless chocolate cake is perfect for any celebration!

mediumVegetarian

25 min

Prep Time

25 min

Cook Time

50 min

Total Time

Servings

Dessert

Course

American

Cuisine

376 kcal

Calories

Ingredients

Servings

cake

1 cup semisweet chocolate chips or chopped chocolate
0.5 cup unsalted butter
0.75 cup granulated sugar
0.25 tsp salt

1 tsp vanilla extract
3 large eggs, slightly beaten
0.5 cup Dutch process cocoa or unsweetened cocoa

peanut butter frosting

3 tbsp unsalted butter, at room temperature
0.5 cup creamy peanut butter
0.75 cup confectioner’s sugar

1 tbsp heavy cream
0.5 tsp vanilla extract
salt

chocolate ganache

0.5 cup semisweet chocolate chips or chopped chocolate

0.25 cup heavy cream

garnish

10 peanut butter cups, chopped

Instructions

1
Preheat oven to 375 degrees F. Grease an 8-inch round cake pan with nonstick cooking spray. Cut a piece of parchment to fit the bottom of the pan. Place it in the bottom of the pan and spray it with nonstick cooking spray. Set aside.
2
To make the cake, put the chocolate and butter in a large microwave-safe bowl, and heat until the butter is melted and the chips are soft, about one minute. Stir until the chocolate is melted and the mixture is smooth. If you need to reheat, do for 10 seconds at a time and stir. Add the sugar, salt, and vanilla extract and stir to combine.
3
Add the eggs and stir until smooth. Add the cocoa powder and stir until just combined. Don’t over mix.
4
Pour the batter into the prepared pan and bake the cake for 25 minutes or until the cake has a thin crust on the top and the center registers 200°F on an instant-read thermometer.
5
Let the cake cool on a wire cooling rack for 10 minutes. Loosen the edges of the pan with a butter knife and carefully turn it upside down onto a cake plate or serving plate. The bottom of the cake will now be the top of the cake. Let the cake cool completely.

6
While the cake is cooling make the peanut butter frosting. With a handheld mixer or stand mixer, beat the butter on medium speed for about 1 minute. Add the peanut butter, confectioners’ sugar, heavy cream, vanilla extract, and salt. Beat on low speed until combined and then increase to high speed and beat until smooth and creamy, about 3 minutes. You may need to scrape down the sides of the bowl with a spatula. If the frosting is too thin, add a little more confectioner’s sugar. If the frosting is too thick, add a little more cream.
7
Next, make the chocolate ganache. Combine the chocolate and cream in a small microwave-safe bowl. Place in the microwave and heat for 30 seconds. Remove and stir. If the chocolate isn’t melted, place back in the microwave for 15 seconds. Remove and stir again, until smooth. If there are a few unmelted chocolate chips, that is fine, keep stirring until they melt into the mixture. If you need to put the ganache back in the microwave, try 10 seconds.
8
To assemble the cake, frost the top of the cake with the peanut butter frosting. Don’t frost the sides. Spread the chocolate ganache evenly over the peanut butter frosting. I leave a little edge so you can see the peanut butter frosting. Garnish with chopped up peanut butter cups. Let the glaze set up for a few hours before cutting and serving the cake. You can put the cake in the refrigerator to speed up the process.
9
Cut the cake into slices and serve.

Nutrition (per serving)

376kcal

Calorie breakdown

Protein5%20 kcal

Fat54%216 kcal

Carbohydrates41%162 kcal

How this was calculated — 16 of 16 ingredients matched

semisweet chocolate chips or chopped chocolateChocolate, dark, 60-69% cacao solids1390 kcal

unsalted butterButter, salted860 kcal

granulated sugarSugars, granulated693 kcal

saltSalt, table0 kcal

vanilla extractVanilla extract14 kcal

large eggsEgg, whole, raw, fresh4 kcal

Dutch process cocoa or unsweetened cocoaCocoa, dry powder, unsweetened274 kcal

unsalted butterButter, salted323 kcal

creamy peanut butterPeanut butter with omega-3, creamy730 kcal

confectioner’s sugarSugar, turbinado718 kcal

heavy creamCream, fluid, heavy whipping51 kcal

vanilla extractVanilla extract7 kcal

saltSalt, table0 kcal

semisweet chocolate chips or chopped chocolateChocolate, dark, 60-69% cacao solids695 kcal

heavy creamCream, fluid, heavy whipping204 kcal

peanut butter cupsCandies, REESE'S Peanut Butter Cups52 kcal

Serving size ≈ 76 g · 16 servings

Nutrition information is automatically calculated from USDA FoodData Central, so should only be used as an approximation. Actual values may vary depending on the ingredients, brands, and preparation methods used.

Open in analyzer

Keyword: Chocolate, dessert, gluten-free, glutenFree, Oven Baked, peanut butter, vegetarian

This post may contain affiliate links. Read our disclosure policy.