Flourless PB Cake
Ingredients:
• 8 ounces creamy peanut butter, weighed on a scale (see recipe note)
• 4 large eggs
• 3/4 cup sugar (I used splenda)
Optional garnish:
Whipped cream, glaze, icing of your choice, for serving
Directions
Step 1:
Preheat the oven to 350 F. Grease and 8-inch cake pan and line with parchment paper. Lightly grease the top of the parchment paper, too. This will ensure easy removal later.
Step 2:
In the bowl of a stand mixer, beat the eggs until more than doubled in volume — about 8 minutes at high speed.
Step 3:
Stop the mixer. Add the sugar and beat one more minute, until fully combined, on medium-high speed. Scrape down the sides of the bowl with a rubber spatula if necessary.
Step 4:
Stop the mixer. Add the peanut butter, and mix on the lowest setting only until no streaks remain and the color is consistent. You can also add the peanut butter by hand, gently folding it in to the egg mixture.
Step 5:
Pour the batter in your prepared pan.
Step 6:
Bake for 20 to 25 minutes, or until a knife or cake tester inserted in the center comes out mostly clean. Immediately run a sharp knife along the perimeter of the cake pan to loosen the edges. Let the cake cool completely before inverting on to a cake platter and serving. Store in the refrigerator, but serve at room temperature.
Recipe notes:
• Yep, this cake is naturally gluten-free. However, it’s always a good idea to read the label of your peanut butter to make sure that there are no stabilizers or thickeners that might contain gluten.
• For best results, use no-stir creamy peanut butter for this recipe. While it is possible to use chunky peanut butter, the chunks may sink to the bottom, which may not be the desired result.
• Do not use reduced fat peanut butter — it does not react the same way in the recipe.
• Weigh your peanut butter rather than using a cup measurement for the most accurate results.
• While it will technically bring you over three ingredient mark, serving this cake with a simple confectioners’ sugar glaze, whipped cream or even brown sugar buttercream.
Ingredients:
• 8 ounces creamy peanut butter, weighed on a scale (see recipe note)
• 4 large eggs
• 3/4 cup sugar (I used splenda)
Optional garnish:
Whipped cream, glaze, icing of your choice, for serving
Directions
Step 1:
Preheat the oven to 350 F. Grease and 8-inch cake pan and line with parchment paper. Lightly grease the top of the parchment paper, too. This will ensure easy removal later.
Step 2:
In the bowl of a stand mixer, beat the eggs until more than doubled in volume — about 8 minutes at high speed.
Step 3:
Stop the mixer. Add the sugar and beat one more minute, until fully combined, on medium-high speed. Scrape down the sides of the bowl with a rubber spatula if necessary.
Step 4:
Stop the mixer. Add the peanut butter, and mix on the lowest setting only until no streaks remain and the color is consistent. You can also add the peanut butter by hand, gently folding it in to the egg mixture.
Step 5:
Pour the batter in your prepared pan.
Step 6:
Bake for 20 to 25 minutes, or until a knife or cake tester inserted in the center comes out mostly clean. Immediately run a sharp knife along the perimeter of the cake pan to loosen the edges. Let the cake cool completely before inverting on to a cake platter and serving. Store in the refrigerator, but serve at room temperature.
Recipe notes:
• Yep, this cake is naturally gluten-free. However, it’s always a good idea to read the label of your peanut butter to make sure that there are no stabilizers or thickeners that might contain gluten.
• For best results, use no-stir creamy peanut butter for this recipe. While it is possible to use chunky peanut butter, the chunks may sink to the bottom, which may not be the desired result.
• Do not use reduced fat peanut butter — it does not react the same way in the recipe.
• Weigh your peanut butter rather than using a cup measurement for the most accurate results.
• While it will technically bring you over three ingredient mark, serving this cake with a simple confectioners’ sugar glaze, whipped cream or even brown sugar buttercream.
