Our Privacy/Cookie Policy contains detailed information about the types of cookies & related technology on our site, and some ways to opt out. By using the site, you agree to the uses of cookies and other technology as outlined in our Policy, and to our Terms of Use.


Gluten-Free Peanut Butter Cup Cake

I don't think I can even begin to express how much I loved these mini cakes. These cakelets were by far the most popular items in the entire experiment, not only for my little dude but the entire family as well. Freaking delicious, you guys.

While you shouldn't have to go out and buy these Wilton mini tart pans, they are adorable. Instead you can make one big peanut butter cup cake, adjusting your baking time until your cake base is done. If you are baking a large cake, remove at least 1/2" of the top layer and discard before adding peanut butter layer. If you're using mini pans, only fill the pan between 1/4 and 1/2 full.

I'll be honest, this was almost a week into our cake bribe experiment and I used a gluten-free chocolate cake mix for this one but I have included a cake recipe if you want to make the extra step. Since there are no instructions on "baking in mini tart pans" I used the cupcake instructions and tested with a toothpick for doneness. Easy breezy.

Back to 5 Delicious Gluten-Free Cakes for Kid Bribing

Gluten-Free Peanut Butter Cup Mini Cakes

Prep time: 30 minutes Cook time: 20 minutes

Chocolate Cake:

reprinted courtesy of Gluten Is My Bitch: Rants, Recipes & Ridiculousness for the Gluten-Free


1/2 cup cocoa powder

2 teaspoons baking soda

2 1/2 cups gluten-free all-purpose flour

3/4 cup vegetable shortening

2 cups sugar

2 eggs

1 cup buttermilk

1 teaspoon vanilla

1. Preheat oven to 350 degrees.

2. In a small bowl mix cocoa powder, baking soda and 1/2 cup of water. Set aside.

3. Using a hand mixer, cream the shortening and sugar together in a large bowl. Add the eggs, one at a time blending well after each addition. Alternate mixing in the buttermilk and the flour, blending well after each addition, until both have been incorporated. Add the vanilla, then add the cocoa mixture and mix well to combine.

4. Grease and gluten-free flour the cake pan or the mini pans and pour batter in evenly. Bake a cake for 40-45 minutes, bake the minis for 20 minutes and check for doneness.

5. Remove cake(s) from oven and allow to cool completely.

Peanut Butter Filling:

1 cup creamy peanut butter

2 tablespoons unsalted butter, softened

1/2 cup powdered sugar, sifted

3/4 cup brown sugar

1. In a medium bowl beat peanut butter and butter together with hand mixer until fluffy. Add sugars and completely combine.

2. Once cake(s) are completely cool, layer peanut butter mixture on top of the cake layer.

Chocolate Ganache:


9 ounces semisweet chocolate, roughly chopped (or use semisweet chocolate chips)

1 cup heavy cream

1 tablespoon unsalted butter, at room temperature

1. In a small saucepan, heat heavy cream until it is simmering.

2. In a medium bowl, add chocolate then pour hot cream on top. Allow mixture to stand until chocolate is mostly melted.

3. Stir in butter to chocolate mixture and mix until smooth. Allow chocolate ganache to cool for 5-10 minutes, then pour over each cake, smoothing out on top.

Makes: 8 servings

More from lifestyle