If you have a soft spot for rich, indulgent treats that don’t come with a heavy ingredient list, you’re in for a delightful surprise with this Mini Flourless Peanut Butter Chocolate Cakes Recipe. These little cakes bring together the creamy goodness of peanut butter chips and the deep, luscious flavor of cocoa, all made with wholesome ingredients like black beans and pumpkin for that perfect moist texture. Whether you’re craving a quick snack or a guilt-free dessert option, this recipe is your new best friend for satisfying chocolate cravings without the flour fuss.
Ingredients You’ll Need
Simple ingredients that come together to create a moist, flavorful, and naturally sweet treat—each one plays a crucial role in building the perfect balance of taste and texture for these mini cakes.
- Black beans: Acts as a smooth, protein-packed base that keeps these cakes flourless and extra moist.
- Unsweetened cocoa powder: Brings that rich, chocolatey depth without any added sugars.
- Egg whites or fat-free egg substitute: Provides structure and lift, helping the cakes rise nicely.
- Unsweetened applesauce: Adds natural sweetness and moisture, making the cakes tender.
- Canned pure pumpkin: Enhances the moistness and adds a subtle earthiness to balance the chocolate.
- Truvia spoonable calorie-free sweetener: Sweetens without the calories—feel free to swap with another no-calorie granulated sweetener.
- Baking powder: Lightens the batter for a soft crumb and gentle rise.
- Vanilla extract: Adds a warm, sweet aroma to deepen the cake’s flavor profile.
- Salt: Just a pinch to elevate all the other flavors.
- Peanut butter baking chips, chopped: The star ingredient for that classic peanut butter surprise in every bite.
- Optional melted chocolate sauce: For drizzling on top, taking these mini cakes to the next level of indulgence.
How to Make Mini Flourless Peanut Butter Chocolate Cakes Recipe
Step 1: Preheat and Prepare Your Pan
Start by setting your oven to 350°F (175°C) so it’s nice and hot when you’re ready to bake. Give your muffin pan a generous spray with nonstick spray, which will make it easy to pop out those mini cakes without sticking.
Step 2: Blend the Batter
Throw all the ingredients except the peanut butter chips into your food processor. Blend them until the mixture is completely smooth and uniform—a silky chocolate canvas ready for peanut butter magic.
Step 3: Fold in the Peanut Butter Chips
Gently fold in 1 tablespoon of chopped peanut butter chips into the batter. This little step infuses every bite with gooey peanut butter bits, making the flavor truly irresistible.
Step 4: Fill the Muffin Cups
Spoon the batter evenly into the prepared muffin cups and smooth out the tops. Sprinkle the remaining 2 tablespoons of chopped peanut butter chips across the surface and press them lightly into the batter so they meld beautifully during baking.
Step 5: Bake to Perfection
Pop your pan into the oven and bake for 35 to 40 minutes. You’ll know they’re done when a toothpick inserted in the center comes out mostly clean, ensuring the cakes are set but still wonderfully moist.
Step 6: Cool Completely
Let the cakes cool in the pan for about an hour. This step is key—cooling lets the flavors meld and the texture firm up just right, so your little cakes slice and serve beautifully.
Step 7: Serve with a Drizzle
For a luxurious touch, drizzle melted chocolate sauce over the top just before serving. This extra step makes these Mini Flourless Peanut Butter Chocolate Cakes Recipe absolutely show-stopping for friends, family, or a special treat for yourself.
How to Serve Mini Flourless Peanut Butter Chocolate Cakes Recipe
Garnishes
Sprinkle a few extra chopped peanut butter chips or a light dusting of cocoa powder to add visual appeal and bolder peanut butter flavor. A dollop of whipped cream or a few fresh raspberries on the side can also add that little wow factor.
Side Dishes
Pair these mini cakes with a cup of your favorite nut milk or strong coffee to complement the chocolate and peanut warmth. For something fresh, a small fruit salad with citrus notes can cut through the richness, giving a refreshing contrast.
Creative Ways to Present
Serve these cakes in decorative mini paper cups or on a tiered dessert platter at your next gathering. You can also pipe a swirl of peanut butter frosting on top for an elegant look or sandwich two cakes together with a thin layer of peanut butter for a fun twist.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Mini Flourless Peanut Butter Chocolate Cakes Recipe in an airtight container in the refrigerator. They will stay moist and fresh for up to 4 days, perfect for a grab-and-go snack during your busy week.
Freezing
If you’re planning ahead, these mini cakes freeze wonderfully. Place them in a single layer on a baking sheet to freeze first, then transfer to a sealed freezer bag or container. They’ll last up to 2 months, ready whenever you want to indulge.
Reheating
To enjoy them warm, simply microwave for 15 to 20 seconds or reheat in a low oven at 300°F until just warmed through. The peanut butter chips will melt slightly, giving you that cozy, gooey bite again.
FAQs
Can I use regular sugar instead of a no-calorie sweetener?
Absolutely! You can swap the Truvia with an equal amount of granulated sugar, but keep in mind it will increase the calorie count and might slightly change the texture and sweetness level.
Are black beans really necessary in this recipe?
Yes, black beans are key here—they provide moisture, protein, and structure without any flour. Their mild flavor blends perfectly with the cocoa and peanut butter, making the cakes rich yet healthy.
Can I make these cakes vegan?
Definitely! Use a plant-based egg substitute and ensure your peanut butter chips are dairy-free. The recipe will still come out moist and flavorful without eggs.
How long do these cakes last at room temperature?
Because of the egg whites and perishable ingredients, it’s best to store these cakes in the fridge. They may keep for a few hours at room temperature but are safest and freshest chilled.
Can I use natural peanut butter instead of peanut butter chips?
Natural peanut butter has a different texture and oil content, so it won’t work as a chip substitute in this recipe. However, you can swirl a spoonful of natural peanut butter into the batter before baking for a delicious variation.
Final Thoughts
These Mini Flourless Peanut Butter Chocolate Cakes Recipe are a delightful way to enjoy a healthy indulgence that feels utterly decadent. I hope this recipe becomes your go-to for quick, satisfying desserts that bring smiles and warm your heart with every bite. Give it a try, and prepare to fall in love with a new favorite treat!
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Mini Flourless Peanut Butter Chocolate Cakes Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 8 mini cakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
These Mini Flourless Peanut Butter Chocolate Cakes are a decadent and guilt-free treat combining rich chocolate, creamy peanut butter chips, and the natural moistness of beans and pumpkin. Perfect for a gluten-free dessert, they offer a unique blend of flavors and textures without any flour, making them an ideal indulgence for those seeking a healthier sweet option.
Ingredients
Main Ingredients
- 1 (15 oz) can black beans, drained and rinsed
- ½ cup unsweetened cocoa powder
- ½ cup (about 4 large) egg whites or fat-free liquid egg substitute
- ⅓ cup unsweetened applesauce
- ⅓ cup canned pure pumpkin
- ¼ cup Truvia spoonable calorie-free sweetener (or another no-calorie granulated sweetener)
- 1 ½ teaspoons baking powder
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Mix-Ins and Toppings
- 3 tablespoons peanut butter baking chips, chopped (1 tablespoon folded into batter, 2 tablespoons for topping)
- Optional: melted chocolate sauce for drizzling
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and generously spray 8 cups of a 12-cup muffin pan with nonstick spray to ensure easy removal of the cakes.
- Make the Batter: Place all ingredients except the peanut butter chips into a food processor. Puree the mixture until completely smooth and uniform, ensuring all beans and other ingredients are well incorporated.
- Fold in Peanut Butter Chips: Carefully fold in 1 tablespoon of the chopped peanut butter chips into the smooth batter to distribute bursts of peanut butter flavor.
- Prepare Muffin Cups: Evenly divide the batter among the 8 prepared muffin cups, smoothing out the tops. Then, sprinkle the remaining 2 tablespoons of chopped peanut butter chips on top, gently pressing them into the batter.
- Bake: Place the muffin pan in the preheated oven and bake for 35-40 minutes, checking doneness by inserting a toothpick into the center — it should come out mostly clean with a few moist crumbs.
- Cool: After baking, let the cakes cool completely in the pan for about 1 hour to set properly and enhance flavor.
- Serve: Drizzle the cooled cakes with melted chocolate sauce if desired for an extra decadent touch. Store leftovers in the refrigerator.
Notes
- Using black beans helps keep the cakes moist and adds protein and fiber without flour.
- Egg whites or liquid egg substitute keep the recipe lower in fat but still provide structure.
- If you prefer, substitute Truvia with any preferred no-calorie sweetener.
- The peanut butter chips add delightful texture and flavor; stirring some inside and sprinkling some on top creates contrast.
- Ensure to fully cool the cakes before removing them from the pan to avoid breakage.
- Refrigerate leftovers to maintain freshness and texture, consuming within 4-5 days.
- For vegan adaptation, use a vegan egg substitute and ensure peanut butter chips are dairy-free.
