If you love the rich combination of peanut butter and chocolate but are looking for a gluten-free, flourless treat that doesn’t skimp on flavor or texture, then you’re in for a real delight with this Mini Flourless Peanut Butter Chocolate Cakes Recipe. These little cakes are wonderfully moist thanks to black beans and pumpkin, bursting with peanut butter chips, and have a perfectly fudgy crumb. Whether you’re craving a quick dessert or a crowd-pleaser for your next gathering, this recipe is an absolute winner that’s easy to whip up and hard to resist.
Ingredients You’ll Need
This Mini Flourless Peanut Butter Chocolate Cakes Recipe uses simple, wholesome ingredients that come together beautifully to create a rich and satisfying dessert. Each component plays a key role, whether it’s building the structure, adding moisture, or delivering that classic chocolate-peanut butter flavor.
- Black beans (1 can, 15 oz): Provides moisture and body while keeping these cakes gluten-free and protein-packed.
- Unsweetened cocoa powder (½ cup): Brings deep chocolate flavor without added sugar or fat.
- Egg whites or fat-free liquid egg substitute (½ cup): Helps bind the batter and add lightness without extra fat.
- Unsweetened applesauce (â…“ cup): Adds natural sweetness and moisture, keeping the cakes tender.
- Canned pure pumpkin (â…“ cup): Adds subtle earthiness and extra moist texture.
- Truvia spoonable calorie-free sweetener (¼ cup): Sweetens the cakes without the calories; you can swap this with any no-calorie granular sweetener you prefer.
- Baking powder (1 ½ teaspoons): Gives these mini cakes a gentle lift.
- Vanilla extract (1 teaspoon): Enhances all the rich flavors with a warm aromatic touch.
- Salt (¼ teaspoon): Balances and heightens the chocolate and peanut butter notes.
- Peanut butter baking chips (3 tablespoons, chopped): Scattered inside and on top, these create pockets of peanut butter bliss.
- Optional melted chocolate sauce: For drizzling, adding an elegant and extra gooey finish.
How to Make Mini Flourless Peanut Butter Chocolate Cakes Recipe
Step 1: Preheat and Prepare
Start by heating your oven to 350°F (175°C) and generously spray 8 cups of a 12-cup muffin pan with a nonstick spray. This ensures your mini cakes will release easily while cooking evenly. Preparing your pan ahead makes the baking process smooth and stress-free.
Step 2: Blend the Batter
Put all ingredients except the peanut butter baking chips into a food processor—black beans, cocoa powder, egg whites, applesauce, pumpkin, sweetener, baking powder, vanilla, and salt. Puree everything until the mixture is completely smooth and uniform. This step is where the magic happens, transforming humble ingredients into luscious, fudgy batter.
Step 3: Fold in the Peanut Butter Chips
Gently fold 1 tablespoon of chopped peanut butter baking chips into the smooth batter. This little ninja move ensures you get sweet, melty bursts of peanut butter inside the cakes, adding texture and unforgettable flavor.
Step 4: Fill Muffin Cups and Add Toppings
Evenly spoon the batter into the eight prepared muffin cups, smoothing out the tops for an even bake. Then sprinkle the remaining 2 tablespoons of chopped peanut butter chips on top, pressing lightly so they stick and create a delightful peanut butter crunch on each mini cake.
Step 5: Bake to Perfection
Bake for 35 to 40 minutes until a toothpick inserted near the center comes out mostly clean. The cakes will firm up beautifully while still remaining moist and fudgy inside—no dry crumb in sight!
Step 6: Cooling Time
Allow the mini cakes to cool completely in the pan for about an hour. This step is crucial, as it helps the cakes set and enhances their texture, making them easier to remove and even better to eat.
Step 7: Add the Finishing Touch
If desired, drizzle each cake with warm melted chocolate sauce to really amp up the decadence. This step transforms these humble mini cakes into an elegant dessert you’ll feel proud serving up.
How to Serve Mini Flourless Peanut Butter Chocolate Cakes Recipe
Garnishes
Simple garnishes like a dusting of powdered sugar, a sprinkle of chopped peanuts, or a light drizzle of dark chocolate sauce add lovely visual appeal and extra flavor contrasts. These small touches bring a professional finish with minimal effort.
Side Dishes
Pair these mini cakes with a scoop of vanilla bean ice cream or a dollop of cool whipped cream to balance their rich intensity. Fresh berries on the side can add a burst of brightness and refreshing acidity, perfect for cutting through the luscious chocolate peanut butter combo.
Creative Ways to Present
Try serving these cakes in pretty mini paper liners, on rustic wooden trays, or with individual dessert plates dressed up with edible flowers or mint sprigs. You could even cut them into bite-size pieces for an irresistible dessert platter at parties. The possibilities are endless and fun!
Make Ahead and Storage
Storing Leftovers
Keep any leftover mini cakes covered in an airtight container in the refrigerator. They stay fresh and moist for up to 4 days, making them perfect for planning ahead or grabbing a quick sweet snack anytime.
Freezing
Want to keep these mini cakes longer? Freeze them individually wrapped or in sealed containers for up to 2 months. Thaw overnight in the fridge for an easy, make-ahead treat that tastes just as wonderful as fresh.
Reheating
Warm the mini cakes in the microwave for about 15-20 seconds to bring back that freshly baked warmth. If frozen, allow them to thaw first, then heat gently. Avoid overheating to keep their tender, fudgy texture intact.
FAQs
Can I use other beans instead of black beans?
Black beans have a mild flavor and creamy texture that work perfectly here. While you can experiment with other beans like kidney or pinto, expect slight differences in flavor and consistency.
Is this recipe completely gluten-free?
Yes! Because it contains no flour at all, this recipe is naturally gluten-free, making it a fantastic dessert option for those with gluten sensitivities or celiac disease.
What if I don’t have peanut butter baking chips?
No worries! You can substitute with regular peanut butter chips or even chopped peanut butter pieces. Another tasty option is to use chopped peanuts or mini peanut butter cups for variety.
Can I make these cakes vegan?
You can try using a flax egg or other vegan egg substitute instead of egg whites, but the texture might change slightly. The recipe is very adaptable, so feel free to experiment and adjust accordingly.
How sweet are these cakes?
These cakes have a gentle sweetness thanks to the calorie-free sweetener, making them perfect for those who prefer their desserts less sugary but still deliciously satisfying.
Final Thoughts
This Mini Flourless Peanut Butter Chocolate Cakes Recipe is a real gem for anyone craving a rich, fudgy, and wholesome dessert that’s simple to make and naturally gluten-free. Once you try these little delights, they’ll quickly become a favorite to bake again and again, whether for yourself or to impress friends. Give them a go—you’ll be so glad you did!
Print
Mini Flourless Peanut Butter Chocolate Cakes Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
These Mini Flourless Peanut Butter Chocolate Cakes are rich, moist, and gluten-free treats made with black beans for a healthy twist. Perfectly sweetened with a calorie-free sweetener and infused with peanut butter chips, these individual cakes make a delicious and guilt-friendly dessert for any occasion.
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
- â…“ cup unsweetened applesauce
- â…“ 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
- 3 tablespoons peanut butter baking chips, chopped
Optional
- melted chocolate sauce for drizzling
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Generously spray 8 cups of a 12-cup muffin pan with nonstick cooking spray to prevent sticking.
- Make the Batter: In a food processor, combine all the ingredients except the peanut butter chips. Blend until the mixture is completely smooth and evenly mixed, creating a uniform batter.
- Fold in Peanut Butter Chips: Gently fold 1 tablespoon of the chopped peanut butter chips into the batter for bursts of peanut flavor and texture.
- Prepare Muffin Cups: Evenly spoon the batter into the 8 prepared muffin cups, smoothing the tops with a spatula. Sprinkle the remaining 2 tablespoons of chopped peanut butter chips over the top, pressing them lightly into the batter to help them adhere.
- Bake: Place the muffin pan in the preheated oven and bake for 35-40 minutes. The cakes are done when a toothpick inserted in the center comes out mostly clean with only a few moist crumbs attached.
- Cool: Remove the cakes from the oven and let them cool completely in the pan, about 1 hour, to set properly before serving.
- Serve: For an extra indulgent touch, drizzle the cooled cakes with melted chocolate sauce. Store any leftovers in the refrigerator.
Notes
- Using a non-calorie sweetener like Truvia keeps the cakes lower in sugar and calories.
- Pureeing the black beans creates a moist, flourless texture, making these cakes gluten-free and protein-rich.
- Egg whites or fat-free liquid egg substitute are used for binding without added fat.
- Optional melted chocolate adds extra decadence but can be omitted for a simpler treat.
- Store leftovers refrigerated to maintain freshness and moisture.
- Allow cakes to cool completely to improve texture and ease removal from the pan.
