Gluten-Free Peanut Butter Cake Recipe — Moist & Decadent

Ingredients:

For the Gluten Free Peanut Butter Cake:
• 1 cup granulated sugar
• 1/2 cup creamy gluten free natural peanut butter
• 4 large eggs, at room temperature, separated when ready to use
• 1/4 cup + 1 tablespoon boiling water
• 1-1/2 teaspoons pure vanilla extract
• 1 cup Carla’s Gluten Free Cake Flour Blend, sifted
For the Peanut Butter Whipped Cream Filling:
• 3/4 cup heavy whipping cream
• 1/4 cup + 2 tablespoons gluten-free natural creamy peanut butter
• 3 tablespoons + 2 tablespoons confectioners’ sugar, divided
For the Ganache Topping:
• 1/2 recipe Chocolate Ganache (use an additional 2 tablespoons cream)

Instructions:

To Make the Peanut Butter Cake:
1. Grease an 8 to 10-inch springform pan (9-1/2 inches works well). Line the bottom with parchment and oil the parchment. Preheat the oven to 350°F.
2. In the bowl of a stand mixer, beat the sugar, peanut butter and egg yolks on high speed for about 3 minutes, scraping the bowl as needed.
3. With the mixer running on high, add the boiling water gradually over about 90 seconds. Adding it slowly incorporates air into the batter for a lighter texture.
4. Add the egg whites one at a time, beating on medium until each is incorporated.
5. Mix in the vanilla on low speed.
6. Add the sifted flour blend in three parts, mixing on low then medium speed after each addition until smooth. Avoid overmixing to keep the cake light.
7. Pour the batter into the prepared pan (or divide among four mini springform pans, filling a little over half full). Smooth the tops gently; do not tap the pans, which can create large air bubbles.
8. Bake 25–35 minutes, or until the cake springs back when lightly pressed.
9. Let the cake cool in the pan for 10 minutes. Remove from the springform and transfer to a wire rack to cool completely. Removing too late can cause a soggy bottom; too early may cause the cake to break.
10. To speed cooling, flip the cake over briefly on the rack.
11. Wrap the cooled cake in plastic wrap and refrigerate for 2 hours to firm up before filling.
12. Unwrap and slice the cake horizontally in half. Spread the peanut butter whipped cream filling between the layers and replace the top layer.
To Make the Peanut Butter Whipped Cream:
13. Chill a mixing bowl (stainless steel is best). Whip the heavy cream with 3 tablespoons confectioners’ sugar on high speed until soft peaks form. Chill briefly if needed.
14. In a separate clean bowl, beat the peanut butter with 2 tablespoons confectioners’ sugar on high until smooth.
15. Using the paddle attachment, fold one-third of the whipped cream into the peanut butter at a time, mixing on medium until fully combined and light.
To Make and Apply the Chocolate Ganache:
16. Prepare the chocolate ganache and allow it to cool until nearly room temperature. Pour it over the top of the assembled cake and rotate the cake so the ganache drips evenly down the sides.
17. Refrigerate the finished cake overnight if possible. Sponge-style cakes benefit from refrigeration as they absorb the filling and develop flavor.
18. For longer storage, freeze the whole cake or individual slices uncovered. Once frozen, wrap tightly and store. Thaw at room temperature for 1–2 hours depending on portion size.

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