Gluten-Free Peanut Butter Cake with Chocolate Cream
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Knuspr-Küche
Dieser glutenfreie Erdnussbutter-Kuchen ist ein wahrer Genuss für alle Erdnuss-Fans. Die Kombination aus saftigem Boden mit Erdnussmus und einer cremigen Schokoladen-Quark-Füllung macht diesen Kuchen unwiderstehlich – und das ganz ohne Weizenmehl! Perfekt für den Kaffeeklatsch oder als gesunder Snack zwischendurch.
Preparation method
Preparation of the base
Preheat the oven to 175 °C. Prepare a round springform pan (Ø 18 cm) and line it with baking paper.
In a large bowl, mix the apple purée, eggs, peanut butter, 80 ml of milk, and 40 g of honey and stir until smooth. Finely grind the peanuts and rolled oats (if not already in the form of flour) and add them to the mixture along with the baking powder and a pinch of salt. Stir everything thoroughly.
Pour the batter into the prepared pan and bake in the preheated oven at 175–180 °C for approx. 50–55 minutes. Let the base cool down completely after baking (approx. 1.5 hours).
Chef's tip
For extra crunch, you can sprinkle the finished cake with roasted, chopped peanuts.
240 min
Under an hour
