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peanut butter nut cake

For all my peanut butter addicts out there, he's a super easy but super tasty recipe for you to kick off 2021! The base is super soft and fluffy and the key is using coconut yogurt instead of any milk. I drizzled this bad boy with some peanut butter and chopped walnuts and almonds, it was so satisfying.



1 cup almond meal

1 cup self raising flour

1/2 cup dark brown sugar

150g coconut yogurt (I used a vanilla one)

1/4 tsp salt

1 tsp vanilla extract

For the topping:

1/4 cup peanut butter

1 tbsp coconut oil

1/4 cup chopped nuts (I used walnuts and almonds)

Dark chocolate to shave on top

1️ Preheat oven to 175°C.

2️ In a large bowl combine the almond meal, flour, sugar, yogurt, salt & vanilla extract. Mix until it sticks together (add a tiny water if you need)

3️ Press the mixture into a lined baking tray. Bake for about 20 mins until golden on top and a skewer comes out clean.

4️ Remove from the oven. In a bowl combine the peanut butter & coconut oil and melt together in a microwave. Mix until smooth and pour over the hot base.

5️ Sprinkle with the chopped nuts. Optional - use a hand grater to add some dark chocolate shavings on top. Freeze for 15 mins to set the peanut butter.

❇The yogurt I used was very thick and not runny so the texture was sticky and thick but not pourable.

Store in a container at room temperature and if you have any leftovers after a day you can keep it in the fridge. Enjoy!


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