Gluten-Free Cake with Peanut Butter

10 SERVINGS

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Buy all ingredients right below the recipe

INGREDIENTS FOR THE CAKE BASE

450 g apple puree (unsweetened)
4 eggs size M
80 ml semi-skimmed milk (any plant-based milk can be used)
40 g honey
150 g peanut flour (finely ground peanuts)
Salt
12 g gluten-free baking powder
180 g gluten-free oat flour (ground oat flakes)
100 g peanut butter

INGREDIENTS FOR THE CREAM

250 g semi-skimmed quark
40 g Dutch cocoa
40 g honey
40 ml semi-skimmed milk

YOU WILL ALSO NEED

Baking paper

INSTRUCTIONS

1
First, preheat the oven to 175°C, prepare a round cake baking form (Ø 18 cm) and line it with baking paper. In a larger bowl, mix the puree, eggs, butter, milk, and honey and whisk until smooth. Then add both flours, baking powder, and salt. Mix thoroughly and pour the resulting batter into the prepared cake form. Bake in the preheated oven for 50–55 minutes at 175–180°C. After baking, let it cool completely (this will take about 1.5 hours).
2
Meanwhile, prepare the chocolate cream: In a smaller bowl, mix the quark, cocoa, honey, and milk and whisk them into a smooth cream.
3
Once the cake has cooled, cut it in half horizontally. Spread ½ of the prepared cream on the bottom part of the cake base, cover with the top part of the base, and spread the rest of the chocolate cream on the cake.
4
Let the cake rest in the refrigerator for at least 2 hours and then serve.

Tip

You can sprinkle the top of the cake with crushed peanuts.

Jíme zdravě

Learn to eat without guilt. Recipes that are varied and nutritionally balanced. Jíme zdravě will show you original tips for quick and healthy cooking. The author of the photograph is Marie Bartošová.