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Chocolate Peanut Butter Cake: Tasha’s Kitchen


Wheat free, gluten free option, refined sugar free, vegan option.

All of these ingredients can be purchased at a grocery store like Nature’s Fare.  I used all organic ingredients.


I needed to make a cake that was healthy but didn’t taste “healthy”. I was about to attempt to please 5 little girls tastebuds, and my extreme sweet tooth with this chocolate cake.  I am proud to say it was a complete success! It’s simple to throw together and ends up being moist and rich.  The icing is just perfect with the hint of peanut butter flavour in it. It spreads nicely and is easy to work with.  I added strawberries on top to make it kinda like PB$J-like.   I hope you try this cake just for fun or for your next birthday party! It will not dissapoint!



Ingredients for cake:

  • 2 organic sprouted spelt flour (or oat flour for a gluten free option)
  • 1 cup raw cacao or unsweetened cocoa powder
  • 1/4 tsp salt
  • 1 tsp baking soda
  • 3/4 cup each xylitol and coconut sugar
  • 1/4 tapioca flour ( this helps it to be a bit more fluffy)
  • 3/4 cup total of unsweetened coconut yogurt, or coconut cream, or blended fresh coconut meat or a mixture of both
  • 2 tsp vanilla
  • 1.5 cup milk of choice (I used almond milk)
  • 2 eggs (or flax “eggs”)
  • 1/4 cup plus a tablespoon or two more of melted coconut oil


Ingredients for icing:

  • 1 cup raw soaked (4hrs min) and rinsed cashews
  • 5 packs stevia
  • 1/2 cup pitted dates (it helps if you soak them in warm water for about 15 min to soften and remove pits)
  • 1/2 cup coconut cream, or blended fresh coconut meat (you can find coconut meat fresh by scooping it out of a young coconut, or buying in the freezer section of your health food store already done for you)
  • 1/2 cup raw cacao
  • 1/2 cup natural peanut butter
  • 1/2 cup mashed cooked yam
  • 1/2 cup melted coconut oil
  • 1/2 cup raw honey or maple syrup

Directions for cake:

Place all dry ingredients into a bowl and mix well. Mix all wet ingredients in another bowl and then add wet to dry. Mix, but do not need to mix as much as you would a traditional box cake mix. Just mix enough that it’s all incorporated and there’s no lumps.

Bake 350 for about 40 min. Bake until a knife comes out clean but do not overcook.

Note: if you decide to bake this is 2 separate cake pans and stacking your cake later, you will have to bake for a shorter amount of time. Try starting with 18 min and keep checking every 4 minutes after that.  I baked mine all at once in a silicone bunt cake pan.

Directions for icing:

Place all ingredients in high speed blender like a vitamix and blend until smooth. It makes for easier blending if you add the liquid coconut oil first, and other softer items, then the cashews, and dates.  Use it right away, or you can store in fridge to use it later. It will firm up a bit in the fridge so keep that in mind. Still spreadable, but firmer.







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