You know how sometimes you're in the mood for a totally comforting treat that doesn't need a ton of ingredients? That was me the other day :) There's a few things that come straight to mind when I think comfort food, and two of them are: peanut butter + chocolate.
This trusty combo never disappoints. So my thinking with this simple, comforting cake was to basically take some creamy dreamy peanut butter cheesecake-like filling and put it together with an amazing, two-second, no-bake brownie crust.
Yep, peanut butter + brownies + a super easy recipe is all you need for a total win!
You know what else this lush little cake has going for it? There's actually a few things. For one, the ingredients are so basic there's a good chance you probably already have what's needed right in your pantry and freezer. Peanut butter, bananas, some dates, almond flour, maple syrup, salt, and vanilla. Oh and be sure to sneak some chocolate chunks from your husband's chocolate stash for the topping -- not that I would do that....just saying ;)
Another thing this cake has going for it is that it's made without a blender. If you have a good blender, that might not seem like much of a big deal -- that is, until it comes time to wash the dishes, then you'll thank me for the one less dish you have to wash ;). But seriously, it's a great cake to try out if you only have a food processor and not a good blender (since many raw/ no-bake cakes turn out much much better with a high-power blender).
As an added bonus, this cake is cashew-free and made with no added oils...Oh and no coconut too! The one thing that is does have is bananas -- if you're in the no bananas camp, maybe try this peanut butter ice cream instead (one of my faves!).
For me though, peanut butter + bananas + chocolate is the holy grail of dessert. I love that combo so much, and if you're like me, you might enjoy some of these treats:
Definitely give this creamy, rich, and delicious cake a try. There's just something magical in that simple peanut buttery filling and soft and chewy brownie crust... guaranteed to fill that comfort dessert hankering the next time it strikes :)
Peanut Butter Cake with a Brownie Crust
A delicious pairing of creamy vegan peanut butter cheesecake with a rich gluten-free (and grain-free) chocolate crust. Oil-free & cashew-free.
- Prep Time: 20 minutes
- Total Time: 20 minutes
- Yield: 6" cake
- ⅔ cup almond flour
- ⅔ cup soft dates, pitted (I used honey dates)
- 2 tbsp cocoa powder
- 2 tbsp maple syrup
- ⅛ tsp salt
- 3 frozen bananas (roughly chopped or cut into thirds)
- ¾ cup smooth natural peanut butter
- ¼ cup maple syrup
- 1 tsp pure vanilla extract
- ¾ tsp salt
- ½ tsp cinnamon
- cacao nibs, chocolate chunks, chocolate shavings, etc.
- Process all crust ingredients in a food processor until the mixture is combined and starts to form into a ball. Transfer to a 6" springform pan and press down into a flat even crust along the bottom. Freeze while working on next step.
- Wipe out the processor to remove any remaining residues from the crust. Add all filling ingredients to the processor and process into a smooth creamy texture. Transfer this mixture into the springform pan over the crust. Tap the pan on the counter a few times (to release air bubbles) and smooth out the top of the cake with the back of a spoon. Decorate with desired toppings.
- Freeze for 6 hours or overnight to set. Remove from pan, slice and serve. Keep leftovers frozen.*
*Storage notes: treat this cake as you would ice cream. If left at room temperature it will begin to slowly melt as it thaws, so best to keep it frozen until serving time and give it a light thawing on the counter as needed (5-10 mins, until it slices easily).
if i want this cake to be solid at room temperature, is it possible to get that by including agar agar. And if so, how much would you use? I don't want the result too gellified.
Hi Ronny, I haven't tried playing around with agar agar in this recipe, so to be honest not sure if it will work, how much, and how it will affect things. If you decide to get adventurous and give it a try I'd love to hear what ended up working / not working for you.
Mariane Sfeir says
Oh my god ! What can I say ! This cake tastes like heaven for me !! I am not joking, this is now one my all time favourite cakes 😍 Thank you for sharing ❤️
Aw, so happy to hear. Hard to go wrong with chocolate and peanut butter :) Thank you for your lovely feedback.
I really enjoy your Channel and your recipes!
(I also leave this comment in your website)
I plan to make your Peanut Butter Cake for my daughter birthday..🥰😍🥳
For the filling, you said 3 frozen Bananas, it is medium or large you use in the video?
Because I have 3 large ready in the freezer but maybe too much?
If you can tell me in grams or if I only put 2 big instead of 3 medium..
Last for the Chocolate Topping, you put chunks of bars inside the filling and then freeze the Cake or you put topping last miment before serving?
Many thanks in advance!
Hi Henri. Thanks so much and sorry for the delayed reply. For the bananas medium is right (sorry, I normally do put weight measurements for bananas but not sure why I didn't weigh them here!). A bit more or a bit less banana is not a big deal for this recipe, so medium-large bananas are ok. If they're very big, just use 2.5 and you'll be good.
And for the chocolate topping, I decorate this cake before freezing, but you can also do it right before if you prefer. Decorating before freezing just helps the chocolate bits settle into the cake a little so they're held in place.
Amber Powers says
Super simple and a hit with even non-vegans.
I'm so happy you're enjoying this recipe, Amber. Thank you for your feedback! :)
Elizabeth Fleming says
Hi Audrey, I'm allergic to Banana's , please what else can I use , Thanku
Hi Elizabeth. Bananas work well here because of their sweetness, moisture, and creaminess, though their flavor in the cake is not prominent. Another creamy fruit you can try as a substitute is mango or even a ripe persimmon, though these will add their own taste to the cake.
You can also play around with omitting the bananas / fruit, and instead adding an extra 1/2 cup peanut butter, adding 2 extra tbsp of maple syrup, and 1/2 cup almond milk or water. It'll change the cake some, but should still be delicious. This method is totally hypothetical on my part -- if you give it a try, would love to hear how you go.
Food Cupid’s arrow nailed my sweet tooth with this pie! Literal love at first bite! I made it earlier today and may devour the whole thing before the night’s end! And I doubled the recipe, too :)
I ran out of maple syrup, so mine was made with 1/4 cup maple syrup and 1/4 cup simple coconut sugar syrup. I also used the Plain Jane peanut butter from the Saratoga Peanut Butter Company (the only brand I buy- every flavor is amazing!!). At first I was nervous about using a salted peanut butter since the recipe calls for salt, but the pie was still so sweet!
Thanks for another delicious recipe, Audrey! I can’t wait to make it again... tomorrow... and the next day... :)
Hi Stephanie. Thanks so much for the lovely feedback. I'm so glad you enjoyed this cake so much :)
Sounds delish, Audrey! Sometimes you just can't beat the chocolate pb combo!
true that! :)
You call this the Holy Grail of desserts and I certainly would lead a crusade to my refrigerator for another slice of this chocolatey, peanut butter, banana confection.
Hard to argue with this combo :)
Can I use another nut/seed butter for this recipe?
Hi Pamela, yes, definitely. This would be amazing with hazelnut butter or almond or pecan.
What about using peanut flour or PB2 instead of almonds in the crust? That's what I'll do tonight!
Hi Catherine, how did it go with the PB2 for you?
Cassie Tran says
Peanut butter and brownies in a no-bake cake? Now that's MY kind of cake! :D This looks to die for. I love the dark chocolate squares on top!
Pinched those off my husband as a last min decision -- the cake NEEDED them :D
this sounds incredible ... and ... for those of us who cannot any longer use peanuts, is it possible to substitute other nut butters (such as almond, for example)?
thanks very much!
Hi Janet, absolutely. I think this would be amazing with hazelnut butter, almond or pecan.