Peanut Free "Peanut Butter" Cake

Reasons to Love This Peanut Free "Peanut Butter" Cake

• Allergy Friendly- This vanilla cake recipe is gluten free, nut free, egg free and can easily be dairy free (vegan)! 
• Soft & Fluffy- The crumb is super soft, light and delicious.
• Peanut Butter Flavor- This frosting has that classic peanut butter flavor without any nuts at all like in my Peanut Free "Peanut Butter" Ice Cream!
• Easy to Make- The batter mixes up in just one large bowl with a whisk just like my Yellow Cake with Chocolate Frosting!

Ingredient Notes

• Gluten Free Flour- If you also have nut allergies, make sure to use a brand that’s made in a nut free facility. I really love to use this gluten free flour because it’s free of the top 9 allergens. It also contains xanthan gum which really helps give baked goods their bounce and prevents them from falling apart.
• Granulated Sugar- Helps to keep the cake light.
• Light Brown Sugar- Mixed with the wet ingredients, it adds moisture into the batter.
• Milk- If there are no dairy allergies or if you’re not vegan, you can use regular whole milk. For non-dairy, use a dairy-free milk of your choosing.
• Pure Vanilla Extract- Make sure the vanilla you use is pure and gluten free or the cake can have a chemical flavor.
• Vegetable Oil- Adds moisture into this cake; there is no butter or vegan baking stick in the batter.
• Butter/ Vegan Baking Stick-  Only use room temperature butter in the frosting. If using vegan butter, make sure it's on the cold side versus room temperature. Also, use vegan baking sticks instead of vegan butter from a tub. We will melt the remainder for the ganache drip. 
• Wow Butter- For those of you that don’t know, Wow Butter is a nut free butter spread that is made in a gluten free, tree nut free, peanut free, egg free and dairy free facility (it's vegan).  It also contains no seeds and is made of soy. It is perfect for my household since my kids have issues with all those items aside from dairy (finally) and soy. I am lucky enough to have this product in my local grocery store, but you can also buy Wow Butter on amazon. If you don't need to be nut free, simply swap this out with creamy peanut butter!
• Water- This frosting uses room temperature water instead of milk! Add it in slowly; you may not need it all.
• Chocolate Chips- To make vegan, make sure to use gluten free/vegan chocolate chips. I love these allergy friendly chocolate chips.

See my recipe card below for a complete list of the ingredients with measurements.

Substitutions and Variations

This recipe has not been tested with some of these substitutions and/or variations due to celiac disease and food allergies. If you change any of the ingredients, please let us know how the recipe turned out in the comments below!

How to Make Peanut Free "Peanut Butter" Cake

Here are the step by step instructions to make this "peanut butter" cake and icing!

Step 1: Whisk Together the Dry Ingredients

In a large bowl whisk together the gluten free flour, granulated sugar, baking powder, baking soda and salt. Set aside.

Step 2: Mix Together the Wet Ingredients and Brown Sugar

In a medium bowl, whisk together the milk, light brown sugar, vegetable oil and vanilla.

Step 3: Add the Wet Ingredients into the Dry

Slowly add the milk mixture into the dry ingredients and whisk to combine. It if gets too thick, switch to a spatula but it should be fairly liquidy.

Step 4: Scoop the Batter and Bake

Divide the batter evenly into two greased and parchment lined 8 inch cake pans and smooth the tops with a butter knife.

Bake the cakes in the center rack at 350 degrees Fahrenheit for 35 minutes until slightly springy when carefully touched.

Step 5: Make the "Peanut Butter" Frosting

In the large bowl of an electric mixer or using a hand held mixer, beat the butter and wow butter until smooth; about 2 minutes.

Be careful not to over beat because wow butter has a tendency to seize up.

Then slowly beat in the confectioners’ sugar and the vanilla until combined.

Then beat in the water a little at a time until you get the desired consistency. You may not need to use it all.

Step 6: Make the Buttercream Balls

Separate the frosting into 5 equal sections.

Using a teaspoon, start making 12 balls with ⅕ of the buttercream.

If the frosting is too sticky, add more confectioners’ sugar to only this ⅕ of the buttercream, a little at a time, until you’re able to shape the buttercream balls. 

Roll each buttercream ball into the mini chocolate chips, covering them completely.

Line a small baking sheet with parchment paper, place the balls on the sheet and freeze until ready to use. 

Step 7: Cut the Cakes in Half

Once the cakes have completely cooled, slice the cakes in half horizontally to create 4 thinner layers of cake.

If the tops of your cakes have domes, you can then very carefully cut them off to make them flat.

Step 8: Frost the Cake and Chill

Place one layer of cake on a cake plate/stand. Scoop about ⅕ (about 1 cup) of frosting on top of the layer and use an icing spatula to spread it around.

Place another layer of cake on top; repeat this same process. Do this with 3 layers of cake.

Once you get to the last layer of cake, place it bottom (or flat) side up so the top of the cake is nice and flat. Use an icing spatula or a butter knife to frost the top and a thin layer on the sides of the cake. This is a semi naked cake.

You should only use a fifth of the frosting on the top and sides combined.

Pop the entire cake in the fridge uncovered for 15-20 minutes.

Step 9: Make the Ganache

Place the chocolate chips and butter in a heat safe bowl.

Microwave in 10-15 second increments, stirring after each time until the chocolate chips and butter are fully melted and incorporated.

Step 10: Spoon on the Chocolate Ganache and Decorate

Take the cake out of the fridge and immediately spoon almost all the liquid ganache on top of the cake.

Using an icing spatula, push the ganache around the edges of the cake so it drips down the sides.

Take the buttercream balls out of the freezer and press them into the wet ganache around the edge of the cake. I used all 12. The balls will soften quickly. Do not try to bite into a frozen one. 

Expert Baking Tips 

• Use Packed Cups of Flour- Normally in baking we do not use packed cups however, when working with gluten free, I've found using packed cups works best to help the baked goods keep their shape. Or read the gram measurement.
• Smooth the Batter- Many gluten free batters have a way of staying exactly as they are placed, when baked. When the batter is in the cake pans, gently smooth the tops with a butter knife prior to baking.
• Use a Cake Scraper- Work with a cake scraper or a large icing spatula. The frosting should be super thin on the sides.
• Cream the Butter and Wow Butter- For the frosting, you could technically put all the ingredients in the bowl together and beat them at the same time. However, this can leave chunks of butter throughout the frosting. Your best bet is to beat the butter and wow butter together first until it is smooth and creamy for about two minutes. Then beat in all the other ingredients. Do not over beat as the wow butter has a tendency to seize up.
• Add the Water a Little at a Time- When adding in the rest of the water as the final step, only add it in slowly, a little at a time until you get the desired frosting consistency. You may not need to add all the water. If your butter was fairly cold when making the frosting, you will probably need more water than if your butter was actually room temperature.
• Making The Frosting- If the frosting is too liquidy, add more confectioners’ sugar 1 tablespoon at a time until you reach the desired consistency. It should be thick enough to stay put on the cake and not run off. If the frosting appears too thick, add a little water ¼ teaspoon at a time. 
• Make the Frosting the Day Before- You don’t have to do this the day before, but it definitely makes assembling the cake a much quicker process. Store the frosting in a bowl covered with plastic wrap in the fridge. When ready to use, let it come to room temperature and rewhip to regain the creamy texture.
• Drip the Ganache Quickly- Work quickly because the cold cake will quickly stop the ganache from dripping too much.
• Do not Eat Frozen Buttercream Balls- The balls with soften quickly; do not bite into a frozen one unless you want to crack your tooth.

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📖 Recipe

Peanut Free "Peanut Butter" Cake

Author: Lee

This Peanut Free "Peanut Butter" Cake has that peanut butter flavor with no nuts at all! It has layers of soft vanilla cake, surrounded by a silky "peanut butter" frosting. It’s then topped with a chocolate ganache and buttercream balls rolled in mini chocolate chips! Thanks to the magic of wow butter, you can safely enjoy the taste of peanut butter while devouring this fluffy cake! Don't have nut allergies? No problem; simply replace the wow peanut butter with any creamy peanut butter, nut butter or seed butter of your choosing!! Best part is, it’s gluten free, nut free, egg free and can easily be vegan! 

5 from 4 votes

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Prep Time 45 minutes mins

Cook Time 35 minutes mins

Assembly Time 15 minutes mins

Total Time 1 hour hr 35 minutes mins

Course Dessert

Cuisine American

Servings 12 Slices

Calories 897 kcal

Ingredients

 

US CustomaryMetric

 

1x2x3x

For the Vanilla Cake

• ▢ 2 ¼ cups multipurpose gluten free flour (I use a gluten free multipurpose flour with xanthan gum already in it)
• ▢ 1 cup granulated sugar
• ▢ 1 ½ teaspoons baking powder
• ▢ ½ teaspoon baking soda
• ▢ ½ teaspoon kosher salt
• ▢ 1 ½ cups milk
• ▢ ½ cup light brown sugar , packed
• ▢ ½ cup vegetable oil
• ▢ 2 teaspoons pure vanilla extract

For the Peanut Free "Peanut Butter" Frosting

• ▢ 1 cup unsalted butter or vegan baking sticks, room temperature
• ▢ 1 cup wow butter , room temperature (or 1 cup creamy peanut butter)
• ▢ 5 cups confectioners’ sugar
• ▢ 1 teaspoon pure vanilla extract
• ▢ ¼ cup plus 2 tablespoons water , room temperature

For the Buttercream Balls

• ▢ ¾ cup mini chocolate chips

For the Ganache Drip

• ▢ ¾ cup chocolate chips
• ▢ 6 tablespoons unsalted butter  or vegan baking stick

Instructions

 

For the Vanilla Cake

• Preheat the oven to 350 degrees Fahrenheit and grease and line two 8 inch cake pans with parchment paper. Set aside.
• In a large bowl whisk together the 2 ¼ cups multipurpose gluten free flour, 1 cup granulated sugar, 1 ½ teaspoons baking powder, ½ teaspoon baking soda and ½ teaspoon kosher salt. Set aside.
• In a medium bowl, whisk together the 1 ½ cups milk, ½ cup light brown sugar, ½ cup vegetable oil and 2 teaspoons pure vanilla extract.
• Slowly add the milk mixture into the dry ingredients and whisk to combine. It if gets too thick, switch to a spatula but it should be fairly liquidy.
• Divide the batter evenly into 2 greased and parchment lined 8 inch cake pans and smooth the tops with a butter knife.
• Bake the cakes in the center rack at 350 degrees Fahrenheit for 35 minutes until slightly springy when carefully touched.
• Remove cakes from oven and let the cakes cool almost completely in the pan for 15 mins before trying to remove. Then remove from pans and let cool completely on a wire cooling rack.

  Once cool, slice both cakes in half horizontally. Now you have 4 thin layers of cake.

  If your cakes have dome tops, you can take a thin layer off the tops of the cake with a knife, to make a flat surface.

Make the Peanut Free "Peanut Butter" Frosting

• While the cake is baking, make the frosting.

  In the large bowl of an electric mixer or using a hand held mixer, beat the 1 cup unsalted butter and 1 cup wow butter (or creamy peanut butter) until smooth.
• Slowly beat in the 5 cups confectioners' sugar and the 1 teaspoon pure vanilla extract and mix until combined.
• Add in the ¼ cup plus 2 tablespoons of room temperature water...a little at a time until you get the desired consistency. 

  You may not need to use all the water.
• Divide the frosting into 5 equal servings. 

Make the Buttercream Balls

• Using a teaspoon, start make 12 balls with ⅕ of the buttercream.

  If the frosting is too sticky, add more confectioners’ sugar to only this ⅕ of the buttercream, a little at a time, until you’re able to shape the buttercream balls. 
• Pour ¾ cup semi sweet mini chocolate chips on a plate.

  Roll each buttercream ball into the chips covering them completely. 
• Line a small baking sheet with parchment paper, place the balls on the sheet and freeze until ready to use. 

Assemble the Cake

• Place one layer of cake on a cake plate/stand. Scoop ⅕ (about 1 cup) of frosting on top of the layer and use an icing spatula to spread it around.
• Place another layer of cake on top; repeat this same process. Do this with 3 layers of cake.
• Once you get to the last layer of cake, place it bottom (or flat) side up so the top of the cake is nice and flat. Use an icing spatula or a butter knife to frost the top and a thin layer on the sides of the cake.

  You should only use a fifth of the frosting on the top and sides combined. This is a semi-naked cake.

  Pop the entire cake in the fridge uncovered for 15-20 minutes.

Make the Chocolate Ganache

• When the cake has only 5 min left in the fridge, make the ganache.
• Place ¾ cups chocolate chips and 6 tablespoons butter or vegan baking sticks together in a heat safe bowl.

  Microwave them together in 10-15 second increments, stirring after each time, until the chocolate chips and butter are fully melted and incorporated. This will take a few min. 
• Immediately take the cake out of the fridge. Spoon almost all the liquid ganache on top of the cake.

  Take an icing spatula and push the ganache around to the edges of the cake so it drips down the sides.

  Work quickly because the cold cake will quickly stop the ganache from dripping too much. 
• Take the buttercream balls out of the freezer and press them into the wet ganache around the edge of the cake.

  Let the buttercream balls soften before serving. Enjoy!

Video

Notes

Vegan: Use a dairy free gluten free flour, vegan sugar, vegan baking sticks, non-dairy milk, vegan nut fee butter spread and vegan chocolate chips.

All Purpose Flour: I cannot test this due to celiac disease, but use 2 ¼ cups packed AP flour (378 grams) and only 1 ¼ cups of milk.

Storing: Once the cake is cut into, it’s best to cut the entire cake into slices and wrap each slice in foil and store in a zip top bag in the fridge. Eat extra slices within 2 days.

When ready to eat, let the slices sit on the counter, in the foil for about an hour or until the cake is room temperature and soft. If you want to microwave a slice, do it in 5 second increments and be careful not to burn your mouth on hot frosting.

Freezing: If not eating all the extra slices within 2 days, take the slices wrapped in foil and place in the zip top bag and freeze them. You can keep the slices frozen for up to 30 days.

When ready to eat, put the slices in the fridge the night before or leave them out on the counter for 2 hours prior to eating or until the cake is room temperature and soft.

Nutrition: The info below is a generated estimate and is not guaranteed to be accurate. 

 

Nutrition

Calories: 897kcalCarbohydrates: 113gProtein: 9gFat: 49gSaturated Fat: 21gPolyunsaturated Fat: 9gMonounsaturated Fat: 13gTrans Fat: 1gCholesterol: 61mgSodium: 225mgPotassium: 219mgFiber: 4gSugar: 93gVitamin A: 722IUVitamin C: 0.1mgCalcium: 128mgIron: 1mg

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