This is seriously the BEST cake I’ve ever made, hands down! It is a little bit of work, but it 100% worth it. My sister first made it for me for my birthday because she knows chocolate peanut butter is my absolute favourite flavour :) It was so good that we made it again for Easter. I thought I would share the recipe now because it would be amazing for Christmas!

It is gluten, dairy and refined sugar free. But of course it still has a fair few calories so you need to exercise portion control (if you can!). Here is the recipe for this amazing chocolate peanut butter cake. Enjoy! xx

Ingredients (Chocolate Cake)

This part of the recipe is from Teresa Cutter

  • 1/2 cup cacao powder
  • 1/2 cup coconut flour (or flour of choice)
  • 1/2 cup honey (or sweetener)
  • 6 eggs
  • 1/2 cup coconut milk
  • 1/2 cup olive oil
  • Pinch of salt
  • 2 tsp baking powder

Ingredients (Peanut Butter Frosting)

  • 1/2 can coconut cream, chilled overnight
  • 4 tablespoons peanut butter
  • 4 tablespoons honey (or sweetener)
  • Pinch of sea salt

Ingredients (Chocolate Ganache)

  • 1 block of 75% Lindt dark chocolate
  • 1/2 can coconut cream, chilled overnight
  • 2 tablespoons coconut oil
  • Pinch of salt


  1. Preheat oven to 160C / 325F.
  2. Put all dry ingredients into a large mixing bowl. Combine well.
  3. Add all wet ingredients and combine well using hand held beaters (or a whisk).
  4. Pour into a lined baking tin. I used a round baking tin about 22cm in diameter.
  5. Bake cake for 45 to 60 minutes, or until it is completely cooked through. Depending on the size of your tin (i.e. if it is smaller and the cake is thicker), it may take a little bit longer.
  6. Allow to cool completely, and then cut cake in half.
  7. While cake is baking, make the peanut butter frosting and chocolate ganache.
  8. To make the peanut butter frosting, scoop out the coconut cream from the top (leave behind the coconut milk). Put into a bowl and blender with hand beaters until fluffy.
  9. Add remaining ingredients and mix again.
  10. Place in the fridge until cake is ready to be iced.
  11. To make the chocolate ganache, heat coconut cream over a low heat in a saucepan.
  12. Remove from heat and add the chocolate. Use a whisk to combine.
  13. Add coconut oil and salt and then whisk again.
  14. Place in the fridge until cake is ready to be iced.
  15. Place all of the peanut butter frosting on the bottom layer of cake. Place the other layer of cake on top. Pour the chocolate ganache on top and spread around evenly.
  16. Optional – top it with honey roasted nuts, or toppings of choice!

chocolate peanut butter cake

healthy peanut butter cake
Topped with Easter eggs for Easter!

Rachael is an Australian born certified personal trainer and nutritionist who holds a Bachelor degree in Science.

After struggling for years to find an exercise and diet program that is tailored to women striving for lean and toned body with no bulk she designed her Lean Legs Program. This program is tailored to each body type and focused on helping women get toned but feminine bodies, without getting bulky.

Her mission is to empower women and help them stay in shape in a healthy and balanced way.

7 Responses

  1. If you’re not using coconut flour, I would use less eggs. That many eggs is only necessary because the coconut flour absorbs so much liquid.

  2. Hello! what can be used instead of all the ‘coconut’ things cause i really can’t bare to have the taste of it??

    1. Hi lovely,
      You can substitute coconut flour with any other type of flour, coconut oil with any other cooking oil (canola, avocado or sunflower) and you can use any other type of heavy cream instead of coconut cream! :)xx


  3. Thank you so much. I was drooling while reading the receipt.Can’t wait to try it. Yummy!

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