This gluten free flourless peanut butter coconut cake couldn’t be easier! It’s perfectly moist and sweetened with pure maple syrup!
I’m not much of a cake person. Really, I should say I’m not much of a icing person. We were just celebrating my sister-in-law’s birthday and my mother-in-law baked her favorite hummingbird cake. As everyone was enjoying their slices, the general consensus was that icing is the best part of cake. Silently I thought to myself, “nope, you people crazy.”
As a sidenote, the homemade cream cheese icing my mother-in-law makes for her hummingbird cake is just about the only icing I will eat and for the first three bites it’s the most amazing thing every and then I’m done and just eat all the cake and Scott gets my leftover icing.
This flourless peanut butter coconut cake is more my speed of cake. It’s fluffy and (trigger warning) moist with not a speck of icing to distract. It’s actually an adaption from this blondie recipe, which is probably why I like it so much since I’m more of a blondie/brownie kinda gal.
You can make this with any type of nut butter. I made the recipe again for the Clemson game this weekend with cashew butter and swapped coconut sugar for maple syrup, which gave it more of a blondie-like consistency. You could also use brown sugar and I bet honey would work as well.
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup peanut butter
- ¾ cup pure maple syrup
- 1 teaspoon baking soda
- ¼ teaspoon salt
- Coconut flakes
- Preheat oven to 325 degrees.
- Whisk together eggs and vanilla extract. Whisk in peanut butter until blended. Whisk in maple syrup, baking soda and salt until well combined.
- Line a loaf pan with parchment paper. Pour the batter into the loaf pan. Sprinkle with a handful of coconut flakes.
- Bake 30-40 minutes until center is set. Let cool before slicing.
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