The POURED CAKE WITH PEANUT BUTTER AND CHOCOLATE CREAM GLUTEN-FREE is a delicious and fragrant dessert. The combination of peanut butter and chocolate creates an irresistible flavor mix.
The poured cake with peanut butter and chocolate cream is easy to prepare and ideal for breakfast, a snack, or a dessert at the end of a meal.
But why a poured cake? If there’s one thing I find tedious, it’s cutting cakes to fill them; sometimes they break, and cutting becomes inconvenient. The poured cake is super practical because you initially bake half of the batter, then fill it with cream, and pour the remaining batter on top to finish baking. This way, the filling stays exactly where it should be, and when baking is complete, you’ll have a filled cake ready to enjoy.
If you love peanut butter, you must try it! Let’s see how together.
- Difficulty: Easy
- Cost: Budget-friendly
- Preparation time: 20 Minutes
- Portions: 12 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
Ingredients
- 4 eggs (at room temperature)
- 9 oz brown sugar
- 6 tbsp vegetable oil
- 1/2 cup peanut butter
- 2/3 cup Greek yogurt (at room temperature)
- 1 packet gluten-free baking powder
- 1 tsp vanilla extract (or one packet of vanillin)
- 2 cups gluten-free flour (or mix of 1 cup rice flour, 1/2 cup potato starch, 1/2 cup cornstarch)
- 2/3 cup Greek yogurt (at room temperature)
- 1/8 cup sugar
- 3 1/2 oz dark chocolate
Steps
Start by preparing the cream: finely chop and melt the chocolate. I use the microwave (40 sec. on high power, stir and repeat until completely melted) or you can melt it in a double boiler. Add the sugar, mix well, and then add the Greek yogurt. Cover and set aside.
Now preheat the oven to 350°F (180°C), prepare all the ingredients and the baking pan lined with parchment paper. For this cake, I chose to use a 10-inch tart pan, so it’s not too high, but you can also use a classic cake pan.
With an electric mixer in a large bowl, beat the eggs with the brown sugar until you get a frothy mixture. Add the oil, peanut butter, and vanilla while continuing to mix.
Incorporate the Greek yogurt and finally the sifted flours with the baking powder and a pinch of salt.
Let’s move on to baking. Pour half of the batter (no need to be super precise) into the pan and bake at 350°F (180°C) for 10 minutes.
After that time, remove the pan, spread the chocolate cream leaving a bit of the outer edge free (otherwise, it may spill out during baking), and cover with the remaining batter.
Bake again to complete the cooking, still at 350°F (180°C) for 20 minutes.
As always, do the toothpick test before taking the cake out of the oven and let it cool before removing it from the pan.
If you like, sprinkle with powdered sugar (I don’t like it, so I almost never do).
It’s great to enjoy at room temperature if you have guests or if you consume it within the day. But since it’s a cake with cream, if you want to keep it fresh for a few days, I recommend storing it in the fridge.
