Healthy Triple Peanut Butter Cake

Healthy Triple Peanut Butter Cake

I just wish everyday could be Sunday. It’s always so peaceful–a perfect day for baking and lounging around and eating what you’ve baked. I’ve probably done more of the lounging around and eating part.


My boyfriend often asks me if I get sick of always making peanut butter flavored desserts and I reply with “What are you crazy man? Peanut Butter is life!” And then I don’t talk to him for the rest of the day! He clearly doesn’t know me at all. I never get sick of peanut butter. 😛


To show my boyfriend how not sick of peanut butter I am, I made a Triple Peanut Butter Cake using the Peanut Butter Frosting I posted yesterday.



Peanut butter cake layered with peanut butter Greek yogurt frosting and then topped with more frosting and peanut butter and chocolate chips.


I used PEScience Chocolate Peanut Butter Cup protein powder. You can get 30% OFF using code PBCHOCO at checkout on their website.





Healthy Triple Peanut Butter Cake

Yield: 10 pieces

Serving Size: 1 piece

Calories per serving: 289

Fat per serving: 13g

Carbs per serving: 33g

Protein per serving: 14g

Healthy Triple Peanut Butter Cake

Super Decadent Triple Peanut Butter Cake Layered with Healthy Greek Yogurt Peanut Butter Frosting and Topped with Peanut Butter Chips.


  • 1 c brown rice flour*
  • 2 tbsp. almond flour, finely ground
  • 32g protein powder (I used PEScience Peanut Butter Cup 30% OFF code PBCHOCO)
  • 1/4 c baking stevia*
  • 1/4 c natural peanut butter
  • 1/4 c unsweetened apple sauce
  • 2 eggs, 1 egg white
  • 1/4 c unsweetened almond milk
  • 1 tsp vanilla extract
  • 1/4 tsp salt (omit if using salted peanut butter)
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 2 tbsp peanut butter chips
  • 2 tbsp peanut butter chips
  • 2 tbsp chocolate chips


  1. Pre-heat oven to 350F and prepare two 6" round baking pans with non-stick spray.
  2. Place the eggs, applesauce, peanut butter, vanilla, almond milk and baking stevia into a mixer and beat until fluffy.
  3. In a separate bowl, stir together flours, protein, salt, baking soda and powder. Slowly mix your dry ingredients into your wet just until combined. Stir in peanut butter chips.
  4. Distribute the batter evenly between the two pans and bake both cakes for 19-21 minutes.
  5. Remove from oven and let cool for 5 minutes before removing from the pans and transferring to a wire rack to finish cooling.
  6. Once cooled, frost cakes with Healthy 4-Ingredient Peanut Butter Frosting then sprinkle with chocolate chips and peanut butter chips if desired.


Brown rice flour can be replaced with oat flour or whole wheat flour and baking stevia can be replaced with any granulated sweetener such as coconut sugar. **Macros include the frosting!

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