Gluten Free Peanut Butter Cake
I gave my crowd-favorite old-fashioned peanut butter cake a gluten free makeover ~ because everyone deserves a slice of this classic dessert!
Servings: 24 servings
Video
Equipment
- standard 9x13 baking pan
Ingredients
- 2 cups gluten free baking mix , see post for brand suggestions.
- 2 cups granulated sugar
- 1 tsp baking soda
- 1 tsp salt
- 1/2 cup unsalted butter
- 1 cup water
- 1/2 cup creamy peanut butter , Note: I used regular peanut butter for this recipe, 'natural' peanut butter does not work as well.
- 1/2 cup vegetable oil
- 2 large eggs, room temperature
- 1/2 cup buttermilk, room temperature
- 1 tsp vanilla extract
frosting
- 1/2 cup unsalted butter
- 1/2 cup creamy peanut butter
- 6 Tbsp buttermilk, you might need a touch more if your frosting is too stiff
- 1 tsp vanilla extract
- 3 cups confectioner's sugar, sifted
garnish, optional
- 1/2 cup roasted peanuts
Instructions
- Preheat oven to 350F and spray a 9x13 pan with nonstick spray.
- Whisk together the gluten free baking mix, sugar, baking soda, and salt in a medium bowl and set aside.
- Heat the butter and water in a medium/large saucepan until it comes to a boil. Take off the heat and whisk in the peanut butter and oil until smooth. Let cool for a few minutes, then whisk in the eggs, buttermilk, and vanilla until well blended.
- Add the dry ingredients to the wet ingredients, and whisk until just combined.
- Pour the batter into the prepared pan and bake for 40-45 minutes, until the top is golden and a toothpick inserted in the center comes out clean. Set the cake on a cooling rack while you make the frosting.
- To make the frosting, put the butter, peanut butter, and buttermilk in a saucepan and bring to a full boil. Take off the heat and beat in the vanilla and powdered sugar, adding a cup at a time, until the frosting is smooth. I like to put it back on a gentle heat just to rewarm it, stirring constantly, before pouring over the cake. Note: if your frosting is very stiff and not pourable, add a little bit more buttermilk to thin it out.
- Pour the hot frosting over the warm cake, working quickly because the frosting sets up immediately. Spread evenly over cake.
- Garnish with peanuts.
- Your cake will keep at room temperature for a couple of days, but for longer storage refrigerate it.
Notes
- Make it chunky! Yes, of course, go ahead and use chunky PB for this cake. I would still use smooth for the frosting, but that's your call.
Nutrition
Calories: 342 kcal · Carbohydrates: 42 g · Protein: 4 g · Fat: 19 g · Saturated Fat: 7 g · Polyunsaturated Fat: 4 g · Monounsaturated Fat: 6 g · Trans Fat: 0.3 g · Cholesterol: 37 mg · Sodium: 291 mg · Potassium: 82 mg · Fiber: 1 g · Sugar: 34 g · Vitamin A: 273 IU · Calcium: 31 mg · Iron: 0.3 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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