Healthy Gluten-Free Chocolate Cake with Creamy Peanut Butter Frosting: Your Dairy-Free & Paleo Delight!
Indulge in this exquisite Gluten-Free Chocolate Cake, perfectly paired with a rich, creamy Peanut Butter Frosting. Crafted with clean, wholesome ingredients, this recipe offers a much healthier alternative to conventional boxed cake mixes. It’s not just delicious; it’s also a fantastic treat swap for the 21 Day Fix, entirely dairy-free, paleo-friendly, refined sugar-free, and grain-free. Get ready to enjoy a guilt-free slice of heaven!
This post, originally shared on September 28, 2016, has been lovingly updated with fresh photos and more valuable insights to help you bake this truly delightful cake. We believe that healthier eating doesn’t mean sacrificing flavor, and this cake is the ultimate proof!
The Sweet Confession: Why This Healthy Chocolate Peanut Butter Cake is a Game-Changer
Confession #96: I was so excited about this cake, I took a bite before I even thought to snap a picture. For a food blogger, that’s practically a cardinal sin! But honestly, could you blame me? Imagine a velvety, moist chocolate cake generously topped with the creamiest, dreamiest peanut butter frosting. It’s nearly impossible to resist!
The inspiration for this recipe came from a dear friend who desperately craved a decadent yet healthy dessert. I rushed to get it perfected and shared, and it certainly did not disappoint. This cake is truly “to die for,” and now that I’ve mastered a homemade, from-scratch, gluten-free, dairy-free, and refined sugar-free version that even my son adores, my mind is buzzing with endless flavor possibilities. Let’s just say, I want to bake and eat all the cakes!
Now, let’s be clear about a couple of things. This cake is not designed to be low-calorie or fat-free, and frankly, I’m perfectly fine with that. It’s a cake after all – meant to be a special, indulgent treat! My primary goal was to create a cake that my kids would genuinely love, making any occasion feel special, without resorting to processed ingredients.
That said, this homemade delight is infinitely healthier than anything you’d find in a box or a store-bought mix. I truly encourage you, my sweet readers, not to fear healthy fats. Instead, let’s scrutinize the often-questionable ingredients found in highly processed cake mixes and conventional icings. This recipe uses whole, clean ingredients that nourish your body while still delivering incredible flavor.
For those following the 21 Day Fix, this cake requires a one-yellow treat swap, but believe me, the luscious combination of almond flour, coconut oil, pure maple syrup, unsweetened cocoa powder, and peanut butter creates a cake so fluffy, moist, and utterly delicious that it’s absolutely worth every single bite!
The Magic of Clean Ingredients in Your Healthy Chocolate Cake
The secret to this cake’s incredible taste and healthier profile lies in its carefully selected clean ingredients. Each component plays a vital role in creating a dessert that’s both indulgent and beneficial:
- Blanched Almond Flour: Unlike traditional wheat flour, almond flour is gluten-free, grain-free, and rich in nutrients like Vitamin E, magnesium, and healthy fats. It gives the cake a wonderfully moist and tender crumb, making it an excellent choice for a paleo and gluten-free diet.
- Unsweetened Cocoa Powder: This provides that deep, rich chocolate flavor without any added sugar. Cocoa is also a powerful source of antioxidants, adding a healthy boost to your dessert.
- Pure Maple Syrup: We opt for pure maple syrup as a natural, unrefined sweetener. It offers a subtle caramel note and is a healthier alternative to white refined sugar, which can cause significant blood sugar spikes.
- Coconut Oil: This healthy fat replaces butter, making the cake dairy-free. Coconut oil contributes to the cake’s moist texture and has beneficial medium-chain triglycerides (MCTs).
- Eggs: Essential for structure and binding in gluten-free baking, eggs also add protein and richness to the cake.
- Himalayan Pink Salt & Baking Soda: These basic leavening agents and flavor enhancers are vital for the cake’s rise and balanced taste.
Meeting Your Dietary Needs: Gluten-Free, Dairy-Free, Paleo & More
This Healthy Gluten-Free Chocolate Cake with Peanut Butter Frosting is intentionally designed to cater to various dietary preferences without compromising on taste. Here’s how it fits into different healthy lifestyles:
A Gluten-Free Dream Come True
For those avoiding gluten due to celiac disease, gluten sensitivity, or simply a healthier choice, this cake is a dream. By using blanched almond flour instead of wheat flour, we eliminate gluten entirely, ensuring a safe and delicious treat for everyone. Almond flour also brings a fine texture and nutty flavor that complements the chocolate perfectly.
Dairy-Free Indulgence
Traditional cakes often rely heavily on butter and milk, which can be problematic for individuals with dairy allergies or intolerances, or those following a vegan diet (with egg substitution). Our recipe thoughtfully uses coconut oil to achieve richness and moisture without any dairy, making it a wonderful dairy-free chocolate cake option.
Perfect for Paleo Lifestyles
The Paleo diet emphasizes whole, unprocessed foods, excluding grains, legumes, dairy, and refined sugars. This cake aligns perfectly with Paleo principles. It’s a grain-free chocolate cake made with almond flour, naturally sweetened with maple syrup, and uses coconut oil instead of dairy. It’s a truly paleo-friendly dessert that satisfies sweet cravings healthily.
21 Day Fix Approved Treat Swap
For those on the 21 Day Fix program, finding compliant treats can be a challenge. This delightful chocolate cake qualifies as a “treat swap” – meaning you can strategically use one of your yellow container allocations for a slice. It’s a rewarding indulgence that fits within the program’s guidelines, allowing you to enjoy a dessert without derailing your progress. Many of my followers say it’s their coveted treat swap of the week!
Baking Tips for the Perfect Gluten-Free Chocolate Cake
Achieving a perfectly moist and flavorful gluten-free chocolate cake is simple with a few key tips:
- Quality Almond Flour: The type of almond flour matters. I highly recommend using a super-fine blanched almond flour like Bob’s Red Mill. It creates a finer crumb and better texture than coarser almond meals.
- Accurate Measurement: Always spoon and level your almond flour. Scooping directly from the bag can pack it too tightly, leading to a dry cake.
- Don’t Overmix: With gluten-free batters, overmixing can introduce too much air and lead to a tougher texture. Mix just until the ingredients are combined.
- Hot Water for Cocoa: Mixing cocoa with hot water first helps to bloom its flavor, creating a deeper, richer chocolate taste. Allow it to cool slightly before adding other wet ingredients.
- Cool Completely: This is arguably the most crucial step for any cake, especially before frosting. A warm cake will melt your frosting, resulting in a messy, sliding disaster. Patience is key!
Crafting the Irresistible Creamy Peanut Butter Frosting
This peanut butter frosting is the perfect companion to our rich chocolate cake. It’s incredibly easy to make and yields a wonderfully creamy texture. Here’s how to get it just right:
- Chilled Bowl: Using a chilled glass bowl can help the coconut oil stay firm and achieve a better frosting consistency, especially if your kitchen is warm.
- Solid Coconut Oil: Ensure your coconut oil is solid, but at room temperature or slightly chilled, not melted. If it’s too soft or liquid, your frosting won’t firm up properly.
- Adjusting Texture and Sweetness: Start with the recommended amount of PB2 powder or natural peanut butter. If you prefer a thicker frosting or a stronger peanut butter flavor, gradually add a little more until you reach your desired consistency and taste.
- Chilling is Key: Because this frosting is made with coconut oil, it will soften at room temperature and might even separate. For the best, most spreadable consistency and to maintain its form, always chill the frosted cake. We personally love how the cold enhances the flavors and textures of both the cake and frosting!
Frequently Asked Questions (FAQs) About This Gluten-Free Chocolate Cake
What ingredients do I need to make this Gluten-Free Chocolate Cake with Peanut Butter Frosting?
For the cake, you’ll need coconut oil (or spray), blanched almond flour, unsweetened cocoa powder, baking soda, Himalayan pink salt, eggs, pure maple syrup, hot water, and vanilla extract. For the peanut butter frosting, you’ll need pure maple syrup, solid coconut oil (room temp or slightly chilled), and either PB2 powder or natural peanut butter. These clean ingredients ensure a healthier, delicious result!
I don’t eat eggs. What can I use instead?
If you have an egg allergy or are following a vegan diet, you can substitute flax eggs for the two eggs in this recipe. To make one flax egg, combine 1 tablespoon of ground flaxseed meal with 3 tablespoons of water and let it sit for 5-10 minutes until it forms a gel. For this recipe, you’ll need two flax eggs.
Can I substitute a different kind of flour? I have an allergy or don’t have almond flour on hand.
Unfortunately, no. The blanched almond flour is crucial for achieving the perfect moist, tender texture of this gluten-free and grain-free chocolate cake. If you have a tree nut allergy, this recipe won’t be suitable. If you don’t have almond flour in your pantry but aren’t allergic, it’s definitely worth adding to your shopping list! The wait will be rewarded with a superior cake.
What should I bake the cake in?
An 8×8 inch square baking dish works wonderfully for this recipe, creating a nice, thick cake perfect for slicing. Alternatively, any 6 or 8-inch round cake pan will also work well. Just be sure to adjust baking time slightly if your pan size varies.
Can I make this a layer cake?
Absolutely! This would be a fantastic idea for a birthday, holiday, or any special celebration. To create a layer cake, simply double all the ingredients for both the cake and the frosting. Bake your doubled cake batter in two separate 8-inch round cake pans. Ensure both cake layers cool completely before stacking and applying the creamy peanut butter frosting. If you’re new to layer cakes, I highly recommend checking out my friend Sam from Frosting and Fettuccini’s guide on how to stack a two-tier cake – she’s my go-to expert for all things cake-related!
Can I make cupcakes out of this chocolate cake recipe?
Yes, you certainly can, and they’ll be just as delicious! This recipe will yield about 8 standard-sized cupcakes. Follow the cake batter instructions as written, then divide the batter evenly among cupcake liners. Bake the cupcakes for approximately 15-18 minutes, or until a toothpick inserted into the center comes out clean. Frost them once they’ve cooled completely.
What is a 21 Day Fix Treat Swap?
On the 21 Day Fix eating plan, you are allowed to “swap” one of your regular YELLOW container servings for a small, approved treat three times a week. This allows for a bit of indulgence while still adhering to the program. Some people save their treat swaps for a glass of wine, while others prefer a delicious dessert like this gluten-free chocolate cake. It’s a flexible way to stay on track and enjoy your favorite flavors!
Is this Gluten-Free Chocolate Cake Paleo-friendly?
Yes! This recipe is a perfect grain-free chocolate cake, and it contains no dairy and no refined sugar, making it entirely suitable for a Paleo lifestyle. Enjoy it knowing it aligns with your clean eating goals.
Serving and Storage Suggestions
This healthy chocolate cake with peanut butter frosting is delightful for any occasion – from special celebrations to a cozy random Tuesday evening. We find it tastes best when chilled, as the frosting sets beautifully and the flavors meld together. Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. You can also freeze individual slices for a quick treat later – just thaw in the fridge or at room temperature for a few minutes before enjoying. For a fun twist with leftover cake and frosting, consider making Cakesicles!
If you’re ever in the mood for a vanilla version of a healthy, gluten-free cake, definitely let me know! In the meantime, check out this fantastic Gluten-Free Vanilla Cake recipe from my friend Erin at Meaningful Eats. It’s another excellent option for clean indulgence.
Looking for More Healthy 21 Day Fix Treat Swap Ideas?
If you love having delicious, clean treats that fit into your healthy eating plan, here are some other fantastic recipes from Confessions of a Fit Foodie:
- Gluten-Free Chocolate Chip Zucchini Muffins [Dairy-Free | 21 Day Fix Zucchini Muffins]
- Healthy Copycat Mini Reese’s Peanut Butter Cups [Dairy-Free | Gluten-Free | 21 Day Fix | Weight Watchers]
- 21 Day Fix Easy Chocolate Macaroons (Allergy Friendly)
- 21 Day Fix Chocolate Coconut “Mounds” Cups (check post for treat swap amount)
- Healthy Chocolate Peanut Butter Cup Fudge {Dairy-Free, 21 Day Fix}
- FIXate Gluten-Free Chocolate Chip Cookies
- Healthy Pumpkin Oatmeal Banana Bread (delicious with added chocolate chips!)
Healthy Gluten-Free Chocolate Cake with Peanut Butter Frosting
Nancylynn
Pin Recipe
Ingredients
For the Cake (double if you are making a layer cake):
- Coconut oil or coconut oil spray
- 2 cups blanched almond flour (I LOVE Bob’s Red Mill Super-Fine Almond Flour)
- ¼ cup unsweetened cocoa powder
- ½ teaspoon baking soda
- ½ teaspoon Himalayan pink salt
- 2 eggs
- 2/3 cup maple syrup
- 1/3 cup hot water
- 1 teaspoon vanilla extract
For the Creamy Peanut Butter Frosting (double if you are making a layer cake):
- 1/4 cup pure maple syrup
- 1/2 cup solid coconut oil (room temp or slightly chilled)
- 1/4 cup PB2 powder or 2T of peanut butter
Instructions
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Prepare for Baking: Preheat your oven to 350°F (175°C). Lightly grease your chosen round or square cake pan with coconut oil or coconut oil spray.
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Combine Dry Ingredients: In a medium-sized mixing bowl, whisk together the blanched almond flour, unsweetened cocoa powder, baking soda, and Himalayan pink salt. Set aside.
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Prepare Wet Ingredients: In a separate bowl, combine the hot water and cocoa powder, mixing until smooth. Allow this mixture to cool slightly. Then, add the pure maple syrup, eggs, and pure vanilla extract, mixing thoroughly until all wet ingredients are well combined.
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Combine Wet and Dry: Gradually pour the wet ingredient mixture into the dry ingredients. Mix until just combined and a smooth batter forms. Be careful not to overmix. Pour the batter evenly into your prepared cake pan.
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Bake the Cake: Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Baking times may vary slightly depending on your oven and pan size.
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Cool Completely: Allow the cake to cool completely in the pan before attempting to frost it. This is crucial for preventing the frosting from melting.
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Make the Peanut Butter Frosting: In a chilled glass bowl, combine the pure maple syrup, solid coconut oil (at room temperature or slightly chilled), and PB2 powder (or natural peanut butter). Using a hand mixer, beat until the mixture is smooth, creamy, and spreadable. Adjust consistency and taste by adding a little extra PB2 powder or peanut butter if desired.
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Frost and Chill: Once the cake is completely cool, spread the delicious peanut butter frosting generously over the top. For the best texture and to prevent the frosting from separating (which can happen at room temperature due to the coconut oil), chill the frosted cake in the refrigerator before serving. We find this cake is absolutely divine when served cold!
Notes
WW (Weight Watchers): For Green, Blue, or Purple plans, one piece of cake (cut into 10) is approximately 14 points. Please verify with your current program as points can vary.
Nutrition Information (per serving)
Carbohydrates: 34g
Protein: 9g
Fat: 29g
Saturated Fat: 13g
Polyunsaturated Fat: 0.5g
Monounsaturated Fat: 1g
Trans Fat: 0.004g
Cholesterol: 41mg
Sodium: 257mg
Potassium: 140mg
Fiber: 4g
Sugar: 23g
Vitamin A: 72IU
Calcium: 112mg
Iron: 2mg