Peanut butter cake - Karlijn's Kitchen

Low FODMAP peanut butter cake

I love peanut butter. I LOVE PEANUTBUTTER! And I know I am not the only one. So what is better than to make a peanut butter cake. The creamy structure of the peanut butter is perfect to make a buttercream with and that in combination with a soft cake is a match made in heaven. Add some chocolate sprinkles and you have an ultimate low FODMAP peanut butter cake!

One year ago I created this cake together with my friend Steffie and this year I made it again. And ohh it is so good! I made this cake for a St. Nicholas dinner with 20 people and even though we had two other cakes and ice cream for dessert, the cake was gone within five minutes. At first, I got some strange looks ‘a peanut butter cake, huh?’, but as soon as they tried it the cake didn’t survive long. The combination of peanut butter, banana and chocolate sprinkles is just perfect.

Oh and if you love peanut butter as much as I do, you might want to check my other peanut butter recipes too: brownies with peanut butter cookie dough, banana ice cream with peanut butter and peanut butter blondies 😀

Because the low FODMAP peanut butter cake is quite heavy, you can best cut it into small pieces. Stick to one piece at a time because too much fat and sugar can also trigger IBS complaints.

Will you let me know if you have made my low FODMAP peanut butter cake? I would love it if you would let me know what you think about the recipe by leaving a comment and a rating below. You can also share your creations with me by tagging me on Instagram @karlijnskitchen or by using the hashtag #karlijnskitchen. 

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Low FODMAP peanut butter cake


  • Author: Karlijn
  • Total Time: 2 hour
  • Servings: 25 1x

Description

A low FODMAP peanut butter cake with a cake layer, banana and peanut butter buttercream. A match made in heaven! Also gluten-free.


Ingredients

Scale

For the cake

  • 1 vanilla-pod
  • 100 g brown sugar
  • 130 g white sugar
  • 200 g flour (use gluten-free flour to make it low FODMAP)
  • 7 g baking powder
  • 1/2 tsp nutmeg
  • 1/2 tsp cinnamon
  • 1/2 tsp salt
  • 2 eggs
  • 180 ml sunflower oil
  • 3 bananas

For the peanut butter buttercream

  • 200 g butter
  • 200 g icing sugar
  • 200 g peanut butter
  • 50 g dark chocolate
  • Dark chocolate sprinkles for decoration

Instructions

  1. Pre-heat the oven to 180 degrees Celsius (350 F).
  2. Put the brown and white sugar, flour, baking powder, nutmeg, cinnamon and salt in a mixing bowl. Cut the vanilla pod in half and scrape the seeds out. Add them to the mixing bowl.
  3. Mash 1.5 banana and cut 1.5 banana into little pieces. Add the banana mash, the 2 eggs and the oil to the dry ingredients in the mixing bowl and stir together.
  4. Grease a baking tin and line it with baking parchment. You need to make two separate layers. Because I didn’t have two identical baking tins I baked the two layers after each other, but if you have two similar tins, you can also make them at the same time.
  5. Pour half of the mixture into the prepared tin and add half of the banana pieces to the mixture. Bake the cake in the pre-heated oven for 15-18 minutes. Check if the cake is done by putting a toothpick in. If the toothpick comes out clean the cake is done. If the cake gets too dark while baking, you can cover it with aluminium foil. Let the cake cool in the tin for a while and then take it out and transfer it to a wire rack to cool down further.
  6. Repeat the same steps with the second part of the batter and the banana pieces.
  7. Whilst the cake is in the oven you can make the buttercream. Melt the chocolate in the microwave or au bain-marie.
  8. Cream the butter until it is soft and then slowly add the icing sugar until it becomes fluffy. Then add the peanut butter and the melted chocolate and whisk until you have a perfect creamy mixture.
  9. Make sure both cakes are totally cooled down before you start decorating. Put a nice layer of buttercream on top of one of the cakes and put the other cake on top of it. Then spread the buttercream over the top and sides of the cake.
  10. Put some sprinkles in a bowl and press them on the sides of the cake with your hands.
  11. Put the cake into the fridge for a while to chill the buttercream.
  12. Take the cake out of the fridge, cut it into pieces and sink your teeth into it. Yum!
  • Prep Time: 1 hour 30 min
  • Cook Time: 30 min

low FODMAP peanut butter cake - Karlijn's Kitchen

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