Best Gluten Free Peanut Butter Cake Recipes

Easy Gluten Free Peanut Butter Cookies (Using Gf Cake Mix) image

Provided by LawyerMom

Categories Dessert

Time 20m

Yield 10-20 cookies, 8 serving(s)

Number Of Ingredients 7

1 (15 ounce) package yellow gluten-free cake mix
2/3 cup creamy peanut butter
6 tablespoons margarine or 6 tablespoons butter
1 large egg
2 tablespoons milk
2 tablespoons vanilla extract
granulated sugar

Steps:

Mix all the ingredients, except the sugar together in a mixer until incorporated.
Place the sugar in a shallow bowl.
Form 1 inch balls with the dough and roll each one in the sugar. Arrange them on a cookie sheet, pressing with a fork to make a pattern if desired.
Bake at 375 for 10-12 minutes. Enjoy!

Dark Chocolate Peanut Butter Layer Cake - Low Carb and Gluten-Free image

Provided by @MakeItYours

Number Of Ingredients 25

2 cups almond flour
2/3 cup dark cocoa
1/3 cup Coconut flour
1/3 cup unflavoured whey protein powder
1 tbsp instant coffee
1 ½ tsp baking soda OR 1 tbsp baking powder
1/2 tsp cream of tartar (omit if using baking powder)
1/2 tsp salt
1/2 cup butter (softened)
3/4 cup Swerve Sweetener
4 large eggs
1 tsp vanilla extract
1/4 tsp Stevia Extract
3/4 cup almond milk
1 tbsp apple cider vinegar (omit if using baking powder)
8 ounces cream cheese (softened)
4 tbsp butter (softened)
1 cup creamy peanut butter (I do not recommend natural peanut butter here)
1 cup powdered Swerve Sweetener
1 cup heavy cream
1 tsp vanilla extract
5 tbsp butter
2 oz unsweetened chocolate
1/4 cup powdered Swerve Sweetener
1/2 tsp vanilla extract

Steps:

Gluten free Peanut butter cake image

Categories Nut

Number Of Ingredients 12

2 1/2 cups Gluten free flour
1 teaspoon Baking powder
1 teaspoon Baking soda
227 g Butter
1/2 cup Creamy peanut butter
1 1/2 cups Sugar
1/4 cup Brown sugar
1 teaspoon Vanilla essence
3 tablespoon Flax/linseed meal
7.5 tablespoon Warm water
1 1/4 cups Almond milk
1-2 teaspoon Vinegar

Steps:

Preheat oven to 180*F and spray four 6-inch cake pans with cooking spray. (You can use three 8-inch cake pans or three 9-inch cake pans. The layers might be thinner, and baking time will vary, but there will be enough batter for larger cake layers.)
Whisk together flour, baking soda, baking powder, powdered peanut butter (if using!), and salt.
Combine flax/linseed meal with the warm water. Let it sit for 5 - 10 min
Combine Almond milk and vinegar and let it sit for 5-10 min
Cream butter on medium speed with an electric mixer. Add peanut butter; mix well. Add both sugars and vanilla. Mix until combined. Add eggs one at a time with mixer running; mix well.
Add half of the flour mixture and half of the buttermilk to the butter/sugar mixture. Mix until just incorporated. Repeat with remaining flour and buttermilk; mix until combined.
Divide batter among cake pans and bake for about 25 minutes (this will change depending on the size of the pans you use), or until a toothpick inserted into the center of the cake layers comes out clean.
Let cake cool in pans for 5-10 minutes, then turn out onto a wire rack to cool completely.