Peanut Butter Cake with Almond Flour
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If you’re craving something rich and satisfying but want to keep it on the wholesome side, this Healthy Peanut Butter Almond Cake is it. Made with almond flour, sweetened naturally, and packed with real peanut butter, it delivers bold flavor with a soft, almost tres leches-like texture that melts in your mouth.
Think moist, cake-meets-fudge vibes—without the refined sugar. A touch of cocoa powder deepens the flavor, and the optional dark chocolate chips on top give it just enough indulgence to feel like a treat. Bake it in under an hour, let it cool while you go about your day, then slice it into squares for dessert, a coffee break, or a wholesome party snack.
Why You’ll Love Peanut Butter Cake with Almond Flour
- Big Peanut Butter Flavor: The peanut butter really shines and gives the cake a rich, nutty taste in every bite.
- Moist and Fudgy Texture: Thanks to the almond flour and kefir, the cake stays soft and almost brownie-like without being too dense.
- Easy to Make: Just two bowls, basic pantry staples, and no mixer required.
- Naturally Sweetened: Coconut sugar adds a subtle caramel note that pairs perfectly with the chocolate and peanut butter combo.
- Great for Snacking or Dessert: Slice it up for an after-dinner treat or keep a few pieces on hand for a quick sweet bite during the day.
Ingredients Needed To Make Peanut Butter Cake with Almond Flour
Make sure you scroll down to the recipe card to see the full list of ingredients needed for this recipe.
- Almond flour
- Coconut sugar
- Kefir
- Creamy peanut butter
- Unsweetened cocoa powder
- Chocolate chips (optional)
- Baking soda
- Kosher salt
- Vanilla extract
- Eggs
- Avocado oil or coconut oil
Oven Temperatures
Oven temperatures can vary significantly from one oven to another. To achieve consistent results, it’s crucial to know the exact temperature inside your oven. The safest and most accurate way to determine this is by using an oven thermometer. This simple tool can help you avoid underbaking or overbaking your treats.
How To Make Peanut Butter Cake with Almond Flour
- Preheat the oven and lightly grease your cake pan with oil.
- In one bowl, mix all the dry ingredients together.
- In a separate bowl, whisk the wet ingredients until smooth.
- Add the dry ingredients to the wet and stir until fully combined.
- Pour the batter into the pan and sprinkle chocolate chips on top if using.
- Bake until a toothpick comes out with just a few crumbs.
- Let the cake cool completely before slicing and serving.
Commonly Asked Questions
Can I use a different nut butter instead of peanut butter?
Yes, you can swap in almond butter or sunflower seed butter if you prefer. Just make sure it’s creamy and well-stirred for the best texture.
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What size pan should I use?
A 9×9 or 7×10 inch pan works best. If you use a different size, keep an eye on the bake time and test for doneness with a toothpick.
Do I have to use chocolate chips?
Nope. They’re optional. You can skip them entirely or try chopped dark chocolate, peanut butter chips, or even swirl in a bit of jam.
How can I tell when the cake is done?
Insert a toothpick into the center. If it comes out with a few moist crumbs but no wet batter, it’s ready. The top should look set and slightly puffed.
How should I store leftovers?
Once cooled, store the cake in an airtight container at room temperature for a day or two. For longer storage, refrigerate for up to a week or freeze for up to three months.
Can I make this ahead of time?
Yes, it actually tastes even better the next day after the flavors settle. Let it cool completely, then cover tightly and store until you’re ready to serve.
Do I need a mixer?
Not at all. A whisk or spoon works fine since the batter mixes easily by hand. Just be sure everything is well combined without overmixing.
Can I turn this into cupcakes or muffins?
Absolutely. Just divide the batter evenly in a muffin tin and reduce the bake time. Start checking around the 18-minute mark.
Ingredient Substitutions
Peanut Butter
- Almond Butter: Keeps it nutty with a slightly milder flavor.
- Sunflower Seed Butter: Great nut-free alternative.
- Tahini: For a subtle sesame twist (pairs well with chocolate).
Coconut Sugar
- Maple Sugar: Still unrefined, with a slightly lighter flavor.
- Date Sugar: Offers rich, caramel-like sweetness.
- Liquid Sweeteners (like maple syrup or honey): Can work, but reduce kefir slightly to balance moisture.
Kefir
- Plain Greek Yogurt: Thicker, so you may need a splash of milk to loosen the batter.
- Buttermilk: Keeps the tender crumb and tanginess.
- Non-Dairy Yogurt (unsweetened): Works for dairy-free; look for almond or coconut-based.
Cocoa Powder
- Carob Powder: Caffeine-free alternative with natural sweetness.
- Omit it completely: For a more traditional peanut butter cake.
Eggs
- Flax Eggs or Chia Eggs (for egg-free): 1 tbsp flaxseed meal + 2.5 tbsp water per egg.
- Unsweetened Applesauce: ¼ cup per egg; will create a denser, softer crumb.
Avocado/Coconut Oil
- Olive Oil: Works well in small quantities, especially if you enjoy a slightly savory edge.
- Melted Butter or Ghee: For more richness (if not dairy-free).
Peanut Butter Cake with Almond Flour
Equipment
- Whisk or hand mixer
- 9×9 or 7×10 inch cake pan
- Pastry brush (for oil)
- Measuring cups and spoons
Ingredients
- 1 ½ cups almond flour
- ½ cup coconut sugar
- ½ cup kefir unflavored
- 1 cup creamy peanut butter or almond/sunflower butter
- ½ cup cocoa powder
- ½ cup chocolate chips optional; any variety: milk, semi-sweet, or dark
- ½ tsp baking soda
- ¼ tsp kosher salt
- 2 tsp vanilla extract
- 4 eggs
- 2 tbsp avocado oil or coconut oil + 1 tbsp for greasing pan
Instructions
- Preheat the oven to 325°F (163°C). Grease a 9×9 or 7×10 inch cake pan with 1 tablespoon avocado oil.
- In a medium bowl, combine the almond flour, coconut sugar, cocoa powder, baking soda, and salt. Mix well.
- In a large bowl, whisk together the kefir, peanut butter, eggs, vanilla extract, and 2 tablespoons of oil until smooth.
- Add the dry ingredients to the wet and stir until fully incorporated.
- Pour the batter into the prepared pan. Sprinkle the chocolate chips evenly over the top, if using.
- Bake for 35–40 minutes or until a toothpick inserted in the center comes out almost clean.
- Let the cake cool completely before slicing. This cake is ultra-moist and has a texture reminiscent of tres leches cake.
Nutrition
I’ve made this cake more times than I can count, and it never sticks around long. The combo of peanut butter and chocolate is always a hit, and the texture is super satisfying. It’s simple enough to make on a weeknight but still feels special. If you try it, save yourself a corner piece before it disappears.