Chocolate Peanut Butter Dream Cake


Megs “Chocolate Peanut Butter Dream Cake”

Hard to believe this is all gluten free 🙂

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Chocolate Peanut Butter Dream Cake


Units Scale

Ingredients for cake:

  • 1 1/4 cup all-purpose gluten free flour (we used Pamela’s Artisan flour)
  • 1 1/2 cup raw granulated sugar
  • 1 cup raw cocoa powder
  • 1/4 cup coconut flour
  • 1 1/2 tsp Celtic sea salt
  • 4 eggs, room temperature
  • 11 1/2 cup hemp milk
  • 1/2 cup earth balance coconut butter, melted
  • 1 tbsp vanilla extract

Ingredients for cake decoration:

  • 1/2 cup chocolate chunks (cut chocolate bar, or use Enjoy Life chunks)
  • 35 packages Newman Owns peanut butter cups
  • 1 cup peanut butter chips
  • 1 cup mini chocolate chips
  • 1/2 cup white chocolate chips (optional)
  • 1/2 cup dulce de leche

Peanut Butter Cream Cheese Icing

  • 4 tbsp creamy peanut butter
  • 4 tbsp cream cheese
  • 1 1/2 cups powder sugar
  • 1+ tsp vanilla extract

Chocolate Icing (optional)

  • 23 tbsp cacao powder
  • 4 tbsp coconut oil softened
  • 2 tbsp coconut cream
  • 1 1/2 cups powder sugar
  • 1+ tsp vanilla extract

Chocolate Peanut Butter Ganache

  • 4 oz. bittersweet chocolate
  • 1/4 cup heavy whipping cream
  • 3 tbsp creamy peanut butter


Method for Making the Cakes:

  1. Preheat the oven to 350 degrees F.
  2. Line  two 8-inch round cake pans with parchment paper.  
  3. Butter or spray with cooking spray.
  4. In a large mixing bowl combine the flour, sugar, raw cocoa powder, baking soda and salt. Make a well in the center of the flour and add the eggs, milk alternative, warm melted coconut butter/oil and vanilla. Whisk with fork to break up the eggs and then begin to incorporate the eggs and other ingredients into the flour using a rubber spatula. Mix until smooth. Batter should be pourable, but not super thin. Add more milk alternative if necessary. Stir in the chocolate chips, if using.
  5. Divide the batter among the two cake pans and bake 20 to 25 minutes, until the tops are just set and no longer wiggly or wet in the center. Remove and let cool 5 or up to 20 minutes, in cake dishes placed on top of cooling rack. Cover to let the cakes cool.

Method for making Peanut Butter Cream Cheese Icing:

  1. Soften peanut butter and cream cheese. We typically leave it out of counter while we are baking so it is soft when ready to use.
  2. When soft add in bowl, combine with vanilla extract and mix with hand held mixer.
  3. Slowly add in powder sugar until completely mixed it.

Method for making Chocolate Icing:

  1. Cream coconut cream and coconut oil together.
  2. Add in powder sugar and cacao powder.
  3. Blend in vanilla.
  4. Set aside at room temperature.

Method for making Ganache:

  1. Add the chocolate, cream and peanut butter to a small saucepan.
  2. Set over low heat and melt until smooth, stirring often to prevent burning. **We found that you must use right away or the sauce will separate and get clumpy. If that happens, it is OK to still use since it is only going in the center of the cake! Just dollop on top of candy.

Method for warming the Dulce de leche:

  1. In another small saucepan warm the Dulce de leche, and continue stirring to make sure not to burn.
  2. Warm until it is “liquid” enough to drizzle when you pick up with spoon. Best done as you are decorating the cake.

Putting the cake together:

  1. Place 1 cake layer, flat side up, on a plate or cake stand. This is the bottom of the cake.
  2. Using the peanut butter cream cheese icing, spread icing over the top of the cake bottom.  You can also do half peanut butter and half chocolate frosting here for fun.
  3. Sprinkle a layer of chopped peanut butter cups and half of the mini chocolate chips on top of icing.
  4. Then take the ganache and drizzle over the top of the peanut butter cups and chocolate chips.
  5. Next place the second layer of cake on top.
  6. In the center add remaining icing on top and add another layer of peanut butter cups, half remaining chocolate chips and half of remaining peanut butter chips.
  7. Drizzle with warmed Dulce de leche.
  8. Finish with peanut butter chips, white chocolate chips or your favorite topping decorations.
  9. Allow the cake to set for about 10 minutes in the fridge or up to one day!

Watch the recipe video HERE

  • Author: Curry Girls Kitchen






2 comments on "Chocolate Peanut Butter Dream Cake"
  1. Phyllis August 8, 2015

    I am making the cake right now and discovered a couple of things for you to clarify in the recipe. The directions say to add the baking soda…it’s not listed in the ingredients.
    So I went online and found your youtube directions…1 1/2 teaspoons of baking soda.

    And in the video you added only 1 teaspoon of sea salt, not 1 1/2 teaspoons.

    Also, for the Peanut Butter Cream Cheese Icing, you list 4 tablespoons (1/4 cup) each of the peanut butter and cream cheese, but in the video mention 1/2 cup each.

    In the Chocolate Peanut Butter Ganache the recipe lists 1/4 cup whipping cream, but you used 1/2 cup coconut cream.

    Thanks so much for updating the right amounts for us. I hope mine turns out OK for my granddaughter’s birthday tomorrow.

    1. Curry Girls Kitchen August 13, 2015

      Thank you Phyllis for sharing this with us! The recipe gets changed so often from the times we tested this cake to our final outcome. We hope it was delicious for you granddaughter!! We would love to know how it turned out 🙂 XOXO Megs & Pegs

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