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Tanya's Chocolate Peanut Butter Cake Recipe


Our Kling House Front of the House Team Lead, Tanya provided this tastey gluten-free Chocolate Peanut Butter Cake


  • Cake:
  • 1 cup brown sugar
  • 1 cup white sugar
  • ¾ cup of peanut butter
  • 1 tsp. baking soda
  • 2 cups flour: I do gluten free all-purpose flour and then add 1 tsp. Xanthan gum
  • 1 stick butter
  • 1 cup water
  • ½ cup buttermilk
  • 1 tsp. vanilla
  • 2 eggs
  • Icing:
  • 1 stick of butter
  • ½ cup peanut butter
  • 6 tbsp. buttermilk
  • 3 ½ cups powdered sugar
  • 1 tsp vanilla


In a large bowl, mix together sugar, baking soda, flour and salt and Xanthan gum, if doing gluten free version.
Combine butter, water and peanut butter in a saucepan and bring to boil, stirring constantly. Remove from heat and add to flour mixture. Blend well.
Add milk, vanilla and eggs to the mix and mix well
Pour batter into a large 12? x14? pan or sheet tray with an egg and bake at 400 for 20-30 minutes.

Bring butter, peanut butter and milk to a boil in a saucepan. Add 10x sugar and vanilla. Beat on medium speed till fluffy. Pour over warm cake and top with chocolate chips to your desire. ENJOY!

gluten free, chocolate peanut butter cake, gluten free chocolate peanut butter cake

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