Mini Flourless Peanut Butter Chocolate Cakes Recipe
If you have a soft spot for rich, fudgy desserts that somehow manage to feel a little bit virtuous, then this Mini Flourless Peanut Butter Chocolate Cakes Recipe is about to become your new obsession. These bite-sized cakes pack intense chocolate and peanut butter flavor without a single grain of flour, making them perfect for those craving a decadent treat with a gluten-free twist. Each cake is incredibly moist and dense, with the subtle earthiness of black beans surprisingly lending a velvety texture that melts in your mouth. Whether you’re sharing with friends or sneaking a guiltless midnight snack, these mini cakes deliver pure delight in every bite.
Ingredients You’ll Need
This Mini Flourless Peanut Butter Chocolate Cakes Recipe keeps things refreshingly simple with pantry-friendly ingredients that come together to create the perfect balance of flavors and textures. Each component plays a crucial role, from the black beans supplying that fudgy body to the peanut butter chips adding bursts of creamy, nutty goodness.
- Black Beans (1 can, 15 oz, drained and rinsed): The secret ingredient that makes these cakes super moist and flourless without compromising richness.
- Unsweetened Cocoa Powder (½ cup): Provides the deep chocolate flavor that’s intense but never overpowering.
- Egg Whites or Fat-Free Liquid Egg Substitute (½ cup): Helps give structure and lift while keeping the cakes light.
- Unsweetened Applesauce (⅓ cup): Adds moisture and a touch of natural sweetness that keeps things tender.
- Canned Pure Pumpkin (⅓ cup): Boosts moistness and lends subtle warmth to complement the chocolate and peanut butter.
- Truvia Spoonable Calorie-Free Sweetener (¼ cup): Sweetens without extra calories or sugar, but you can use any no-calorie granulated sweetener you prefer.
- Baking Powder (1 ½ teaspoons): Provides a gentle rise so the cakes aren’t too dense.
- Vanilla Extract (1 teaspoon): Enhances all the flavors and adds a lovely aromatic touch.
- Salt (¼ teaspoon): Balances sweetness and intensifies the chocolate notes.
- Peanut Butter Baking Chips, chopped (3 tablespoons): Little pockets of peanut buttery goodness melted right into the cakes.
- Melted Chocolate Sauce (optional): For drizzling, when you’re ready to get extra indulgent.
How to Make Mini Flourless Peanut Butter Chocolate Cakes Recipe
Step 1: Preheat and Prep
Start by setting your oven to 350°F (175°C) and generously spray 8 cups of a 12-cup muffin pan with nonstick spray. This step is essential to ensure your mini cakes release easily and keep their charming shape.
Step 2: Blend the Batter
Into your food processor, toss all the ingredients except the peanut butter chips. Puree everything until the mixture is silky smooth and beautifully uniform. This blending of simple ingredients is where the magic really begins as those black beans vanish into the batter, quietly giving lots of moisture.
Step 3: Fold in the Peanut Butter Chips
Gently fold in one tablespoon of the chopped peanut butter chips. This sprinkle mixed through the batter means every bite will be full of little peanut buttery surprises.
Step 4: Fill the Muffin Cups
Distribute the batter evenly into your prepared muffin cups—eight perfectly portioned spots of deliciousness. Smooth the tops with the back of a spoon, and then sprinkle the remaining two tablespoons of chopped peanut butter chips onto each cake, pressing them lightly into the batter so they stay put during baking.
Step 5: Bake to Perfection
Pop the pan into the oven and bake for about 35-40 minutes. You’ll know they’re done when a toothpick inserted into the center comes out mostly clean, with just a moist crumb or two clinging on. Resist the urge to overbake to keep that velvet fudgy texture.
Step 6: Cool Completely
Once baked, it’s important to let these cakes cool completely right in the pan—about one hour. This cooling period allows them to set perfectly, making them easier to remove and enhancing their dense, tender texture.
Step 7: Drizzle and Serve
For an utterly indulgent finish, drizzle your mini cakes with melted chocolate sauce right before serving. This extra step transforms these little cakes into a decadent treat worthy of any celebration or a cozy night in.
How to Serve Mini Flourless Peanut Butter Chocolate Cakes Recipe
Garnishes
To elevate these wonders, try garnishing with a light dusting of powdered sugar or a sprinkle of finely chopped roasted peanuts for added crunch. Fresh berry halves or a dollop of whipped cream can also bring an elegant touch and balance the richness with a hint of freshness.
Side Dishes
These mini cakes pair beautifully with a scoop of vanilla ice cream or a tangy yogurt parfait, offering a cooling contrast to the dense, flourless cake. A cup of strong coffee or a glass of cold milk will also complement the peanut butter and chocolate flavors perfectly.
Creative Ways to Present
Serve these Mini Flourless Peanut Butter Chocolate Cakes Recipe-style in cute cupcake liners or nestled on a wooden board surrounded by clusters of peanuts and chocolate chips. You can also stack them on dessert towers for a festive touch, making them ideal for parties or afternoon tea gatherings.
Make Ahead and Storage
Storing Leftovers
After these cakes have cooled completely, store any leftovers in an airtight container in the refrigerator. They will keep fresh and moist for up to four days, making it easy to enjoy a treat or two throughout the week.
Freezing
You can freeze these mini cakes for longer storage. Wrap each one individually in plastic wrap and place them in a freezer-safe bag or container. They will maintain their flavor and texture for up to three months. When ready to eat, thaw overnight in the fridge.
Reheating
To enjoy your cakes warm, simply microwave them for about 20 seconds or reheat in a low oven until just warmed through. Avoid overheating to keep their soft, fudgy texture intact.
FAQs
Are these cakes really flourless?
Yes! This Mini Flourless Peanut Butter Chocolate Cakes Recipe uses black beans as the base instead of traditional flour, which keeps the cakes gluten-free and surprisingly moist without compromising flavor.
Can I use regular sugar instead of Truvia?
Absolutely. You can substitute any granulated sugar or sweetener you prefer, though keep in mind that sugar may affect cooking time and texture slightly.
What if I don’t have pumpkin?
If you don’t have canned pumpkin on hand, you can substitute it with an equal amount of unsweetened applesauce or mashed banana to keep the moistness and binding power of the batter.
Can I make these cakes vegan?
To make this recipe vegan, try using a plant-based egg replacer or flax eggs along with vegan peanut butter chips. Results may vary but it’s definitely worth experimenting to suit your dietary needs.
How long do these mini cakes last at room temperature?
Since these cakes contain perishable ingredients like egg whites and pumpkin, it’s best to store them in the refrigerator soon after cooling to keep them fresh and safe to eat.
Final Thoughts
This Mini Flourless Peanut Butter Chocolate Cakes Recipe is a delightful way to enjoy rich chocolate and peanut butter flavors in a healthier, gluten-free format that doesn’t compromise on taste or texture. Perfect for dessert lovers looking for something a little different and totally indulgent, these mini cakes will quickly become a treasured recipe in your collection. Give them a try and prepare to be amazed at how something so simple can taste so incredible!
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Mini Flourless Peanut Butter Chocolate Cakes Recipe
- Total Time: 1 hour 55 minutes
- Yield: 8 mini cakes 1x
- Diet: Gluten Free
Description
These Mini Flourless Peanut Butter Chocolate Cakes are a delightful, guilt-free treat that combines rich cocoa, creamy peanut butter chips, and wholesome black beans for a moist, protein-packed dessert. Perfect for gluten-free and low-calorie diets, these cakes are naturally sweetened with calorie-free sweetener and enhanced with pumpkin and applesauce for added moisture and nutrition.
Ingredients
Dry and Base Ingredients
- 1 (15 oz) can black beans, drained and rinsed
- ½ cup unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ¼ cup Truvia spoonable calorie-free sweetener (or another no-calorie granulated sweetener)
Wet Ingredients
- ½ cup (about 4 large) egg whites or fat-free liquid egg substitute
- ⅓ cup unsweetened applesauce
- ⅓ cup canned pure pumpkin
- 1 teaspoon vanilla extract
Add-ins and Garnish
- 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 spray to prevent sticking.
- Make the Batter: Combine black beans, cocoa powder, egg whites (or liquid egg substitute), applesauce, pumpkin, sweetener, baking powder, vanilla extract, and salt in a food processor. Puree until the mixture is completely smooth and uniform with no lumps.
- Fold in Peanut Butter Chips: Gently fold in 1 tablespoon of chopped peanut butter chips into the smooth batter to distribute them evenly without overmixing.
- Prepare Muffin Cups: Spoon the batter evenly into the 8 prepared muffin cups, smoothing out the tops with the back of a spoon or spatula. Sprinkle the remaining 2 tablespoons of chopped peanut butter chips on top, then press lightly so they stick onto the batter surface.
- Bake: Place the muffin pan in the preheated oven and bake for 35-40 minutes, or until a toothpick inserted into the center comes out mostly clean with a few moist crumbs attached.
- Cool: Remove the pan from the oven and let the mini cakes cool completely in the pan for about 1 hour. Cooling helps them set and develop their texture.
- Serve: Optionally drizzle the cooled cakes with melted chocolate sauce for an extra decadent touch. Serve immediately or refrigerate leftovers in an airtight container.
Notes
- Black beans provide a moist texture and protein, making this dessert gluten-free and flourless.
- If you prefer a sweeter cake, adjust the sweetener quantity to taste.
- Using egg whites keeps the cakes light and protein-rich without added fat.
- Peanut butter chips can be substituted with mini chocolate chips for a different flavor twist.
- Refrigerate leftovers for up to 5 days; bring to room temperature before serving for best texture.
- For vegan adaptation, substitute egg whites with flax eggs and ensure peanut butter chips are dairy-free.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
