Peanut butter snack cake is a soft, moist treat made from peanut butter, oat flour, eggs, maple syrup, and chocolate chips. It was created to provide a wholesome, energy-boosting snack for anyone looking for something both nourishing and delicious.
The inspiration comes from a love of experimenting in the kitchen and a desire to enjoy a sweet treat without relying on heavily processed ingredients. This peanut butter snack cake blends natural flavors in a way that feels indulgent but remains mindful of health.
The peanut butter snack cake includes simple steps, ideas for serving, tips for enhancing flavor, nutritional benefits, variations, storage suggestions, and answers to common questions for easy enjoyment.
Why You’ll Love This Peanut Butter Snack Cake
This Peanut Butter Snack Cake is soft, moist, and full of rich, nutty flavor from natural peanut butter. The gentle sweetness of maple syrup balances the taste while chocolate chips add small bursts of indulgence.
Made with oat flour and wholesome ingredients, it provides a nourishing snack or dessert without being heavy. Quick to prepare and easy to bake, it can be enjoyed warm or at room temperature.
Each slice offers protein, healthy fats, and fiber, making it both satisfying and energizing. Its simple ingredients make it approachable for bakers of all levels.
How To Prepare Peanut Butter Snack Cake?
Recipe Details
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Course: Dessert, Snack
Cuisine: American
Yield: 10 servings
Kitchen Utensils
- Mixing bowls
- Whisk or electric mixer
- Spatula
- Measuring cups and spoons
- 8-inch cake pan
- Parchment paper
- Oven
Ingredients
- 125 g natural peanut butter (no added oil or sugar)
- 45 ml almond milk (or milk of choice)
- 125 g oat flour
- 4 g baking powder
- 2 large eggs
- 45 g coconut oil, melted
- 120 ml maple syrup
- 3 g salt
- 5 ml vanilla extract
- 90 g chocolate chips
Instructions
1. Set the oven to 175°C. Prepare an 8-inch cake pan by lining it with parchment paper or lightly greasing it with coconut oil.
2. Mix peanut butter, melted coconut oil, maple syrup, almond milk, eggs, and vanilla extract in a bowl until the mixture is smooth and creamy.
3. In another bowl, combine oat flour, baking powder, and salt. Stir the dry ingredients into the wet mixture just until they come together. Add chocolate chips, folding them gently to distribute evenly.
4. Pour the batter into the pan and level the surface with a spatula. Bake for 25–30 minutes, checking with a toothpick in the center to see if it comes out clean.
5. Let the cake rest in the pan for 10 minutes after baking, and then move it to a wire rack to cool completely before slicing.
Nutrition Facts Of Peanut Butter Snack Cake
| Nutrition | Amount |
|---|---|
| Calories | 275 kcal |
| Protein | 7 g |
| Carbohydrates | 22 g |
| Sugars | 13 g |
| Fat | 18 g |
| Saturated Fat | 6 g |
| Fiber | 3 g |
| Sodium | 150 mg |
Why My Recipe Works
This Peanut Butter Snack Cake works because the natural peanut butter provides moisture and a rich, nutty flavor that carries through the cake.
Oat flour creates a tender texture while adding fiber and a mild taste that blends well with the other ingredients. Eggs and coconut oil give structure and softness, and maple syrup adds gentle sweetness without being overly sugary.
Baking powder ensures a light, airy rise, and chocolate chips melt slightly, adding small bursts of chocolate. The balance of ingredients results in a moist, flavorful cake that holds together well and remains soft for several days.
Nutritional Benefits
This peanut butter snack cake offers several nutritional advantages thanks to its simple, wholesome ingredients. Natural peanut butter contributes protein and healthy fats that help maintain steady energy.
Oat flour adds fiber that supports digestion and helps keep you full longer. Maple syrup supplies sweetness along with trace minerals, avoiding the sharp spikes often linked to refined sugar.
Eggs bring essential nutrients that assist overall strength and wellness. Coconut oil provides fats that the body can use efficiently.
Together, these elements create a treat that feels nourishing while still giving the comfort of a homemade dessert.
Serving Ideas
Serve this peanut butter snack cake slightly warm so the chocolate softens and adds a gentle melt. Pear slices with fresh berries for a bright contrast.
A spoonful of yogurt on the side adds creaminess and a touch of tang. Small cubes can be packed into lunch boxes for an easy treat. Spread a thin layer of peanut butter on top for an extra nutty boost.
A drizzle of warm maple syrup can turn it into a cozy dessert. For a fun twist, serve chilled pieces alongside a glass of cold milk or a warm evening drink.
Expert Baking Tips
1. Blend peanut butter, eggs, maple syrup, oil, milk, and vanilla until completely smooth before adding dry ingredients. This helps the batter stay even and prevents dense patches.
2. Add them only after the batter comes together so they stay evenly scattered and don’t sink during baking.
3. Baking powder loses strength over time. Fresh leavening ensures the cake rises gently and keeps a soft, airy crumb.
4. Extra flour from dusting can make the edges dry. Line the pan or lightly oil it instead to keep the cake tender.
5. Halfway through the bake, turn the pan so the cake cooks evenly, especially if your oven has hot spots.
6. Allow the cake to sit for a few minutes in the pan before transferring it. This helps it set properly and prevents crumbling when sliced.
Best Variations
1. Peanut Butter and Chocolate Snack Cake
For all the chocolate lovers out there, combining peanut butter with rich chocolate is a match made in heaven. This variation takes your peanut butter snack cake to the next level by adding a decadent chocolate layer.
Simply drizzle melted chocolate or use chocolate chips in the batter for added gooeyness. You can also swirl peanut butter and chocolate together before baking to create a marble effect.
2. Peanut Butter Banana Snack Cake
Banana and peanut butter are a winning combo! This variation adds ripe bananas to the cake batter, which not only enhances the flavor but also makes the cake extra moist. The subtle sweetness of the banana pairs wonderfully with the nutty peanut butter.
3. Peanut Butter and Jelly Snack Cake
Inspired by the classic peanut butter and jelly sandwich, this version adds fruit preserves or jelly into the mix.
A layer of your favorite jelly (grape, strawberry, or raspberry) sits right between the cake and the frosting, giving you that familiar PB&J taste but in cake form.
4. Peanut Butter Oatmeal Snack Cake
For a heartier, more textured snack cake, you can add oats to the batter. This variation gives the cake a bit of chewiness, making it more filling. The oats also absorb some of the peanut butter’s richness, balancing the flavors beautifully.
Storage Suggestions
Store the peanut butter snack cake in an airtight container at room temperature for up to 3 days to keep it soft and moist.
For longer storage, wrap the cooled cake tightly in plastic wrap or foil and refrigerate for up to 1 week. To preserve it even longer, cut the cake into slices, wrap each piece individually, and freeze for up to 2 months.
Thaw frozen slices at room temperature or warm briefly in the oven or microwave before serving to restore their soft texture and fresh flavor.
Frequently Asked Questions (FAQs)
How long does this cake stay fresh at room temperature?
Is freezing the cake a good option for long-term storage?
Should I wrap the cake before storing?
Conclusion
I created this peanut butter snack cake as a healthy recipe that is both nourishing and delicious, perfect for sharing or enjoying on my own.
I have made peanut butter snack cake several times for family, friends, and special moments, and every time it is met with smiles and satisfaction.
The balance of natural sweetness, protein from peanut butter, and wholesome ingredients makes it a treat that feels good to eat.
I hope you give this peanut butter snack cake a try, enjoy making it, and savor the results as much as I do every time.
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Peanut Butter Snack Cake
Equipment
- Mixing bowls
- Whisk or electric mixer
- Spatula
- Measuring cups and spoons
- 8-inch cake pan
- Parchment paper
- Oven
Ingredients Â
- 125 g natural peanut butter no added oil or sugar
- 45 ml almond milk or milk of choice
- 125 g oat flour
- 4 g baking powder
- 2 large eggs
- 45 g coconut oil melted
- 120 ml maple syrup
- 3 g salt
- 5 ml vanilla extract
- 90 g chocolate chips
InstructionsÂ
- Set the oven to 175°C. Prepare an 8-inch cake pan by lining it with parchment paper or lightly greasing it with coconut oil.
- Mix peanut butter, melted coconut oil, maple syrup, almond milk, eggs, and vanilla extract in a bowl until the mixture is smooth and creamy.
- In another bowl, combine oat flour, baking powder, and salt. Stir the dry ingredients into the wet mixture just until they come together. Add chocolate chips, folding them gently to distribute evenly.
- Pour the batter into the pan and level the surface with a spatula. Bake for 25–30 minutes, checking with a toothpick in the center to see if it comes out clean.
- Let the cake rest in the pan for 10 minutes after baking, and then move it to a wire rack to cool completely before slicing.