Peanut Butter and Jelly Cake {Gluten-Free}

Peanut Butter and Jelly Cake {Gluten-Free}

What could be better than a PB and J for lunch? PB and J for breakfast of course! This flourless Peanut Butter and Jelly Cake is perfect for breakfast, a snack, or dessert.

Cake for Breakfast?

Yes, and here’s why. I’m usually pretty busy in the mornings and it’s helpful to make something the night before. I could do a decadent dark chocolate cherry cake, but that’s a little too much for me that early in the morning. I want something healthy, easy, and tasty for myself and the fam.

This peanut butter and jelly cake can easily be made the day before. It’s also packed with protein, healthy fats, nuts, and seeds. It’s yummy enough my kiddos can’t say no, and it’s healthy enough that I feel great giving it to them.

If you want a more portable or single-serving version, then the batter can be baked in muffin tins.

Choosing a Sweetener

I prefer using a liquid sweetener with coconut flour because it tends to be dry. If I’m working with almond meal though, I find a dry or granulated sweetener works best. This recipe uses coconut sugar. It’s a natural sugar that isn’t quite as sweet as refined sugar and has a richer depth of flavor. To me it tastes a little like brown sugar.

The Benefits of Coconut Sugar

Unlike refined white sugar, coconut sugar has a lower glycemic index. Meaning it won’t have as much of an effect on blood sugar levels when used in moderation. Coconut sugar also contains vitamins, minerals like iron and zinc, and phytonutrient polyphenols (source).

Allergen Friendly

This cake is already gluten-, grain- and dairy-free, but it does have peanuts in it. I really like the classic flavors of peanut butter and jelly, but not everyone is on board. If you can’t have peanuts then almond butter or cashew butter will also work. This almond pecan butter tastes amazing too!

What Kind of Jelly to Use?

You can use any ol’ jarred jelly or jam from the store or you can make your own. Jam includes the whole fruit so it’s higher in fiber and easier to make with reduced sugar. I usually make my own berry jam with stevia for a sugar free version.

Here are some jam recipes that would go great with this Pb and J cake!

Peanut Butter and Jelly Cake
This Peanut Butter and Jelly Cake tastes like a classic PB and J but in cake form! It's low sugar, high fiber, and packed with healthy fats.
    Servings8 people
    Prep Time10 minutes
    Cook Time45 minutes
    1. Combine all of the dry ingredients together.
    2. Add the peanut butter and eggs and stir thoroughly to combine.
    3. Pour the batter into a greased pan, either a 9" round or an 8" x 8" square. You can also use muffin tins if preferred.
    4. Bake at 350F for about 40 minutes or until set in the middle.
    5. Let the cake cool and spread some jam or jelly over each slice before serving.
    Recipe Notes

    I put the jam or jelly on each individual piece right before serving. Putting it on ahead of time can make the cake soggy.

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