GF Chocolate PB Cup Cake
🥜 Do I Eat Peanut Butter?
I was recently reminded by one of our community members that I don’t have nearly enough recipes using my chocolate cake mix. That needed to be fixed immediately. I know many of us have big bags of it tucked away in our freezers, and as your chocolate-loving gal, it just didn’t sit right with me. So here we are, with a new favorite: this Chocolate Peanut Butter Cup Cake.
It’s everything you love about a peanut butter cup, baked into a layered, gooey, chocolatey dream. I originally meant for it to be a traditional poke cake, where the filling seeps into the crumb and disappears. But after pouring a warm peanut butter–coconut milk mixture over the cake, a thin, sweet layer lingered on top. And I ended up loving it. Especially once I added a final blanket of chocolate ganache.
The result is like a peanut butter cup sandwich: soft chocolate cake, gooey peanut butter layer, silky ganache, and chopped peanut butter cups on top for good measure.
You’re welcome.
Enjoy friends!
Xo
Danielle
🥜 Do I Eat Peanut Butter?
I haven’t eaten much peanut butter, or peanuts at all, in the last 15 years, but when I do, I’m picky about what kind. Most conventional peanuts are grown in warm, humid climates, which makes them more prone to developing aflatoxins, a type of toxic mold that’s been linked to liver damage and other health concerns.
I’m no expert, but from what I’ve read and researched, the best approach is to look for organic peanut butters from brands that test for aflatoxins. Some companies, like MaraNatha, require every batch of peanuts to come with an aflatoxin certificate and also do additional in-house testing. That kind of quality control gives me more peace of mind when I want to enjoy peanut butter as an occasional treat.
While varieties like Valencia are sometimes noted for their lower mold risk due to being grown in drier climates, it’s hard to verify which brands use that variety. I try to look for organic sourcing and third-party testing. Brands like MaraNatha*, or Santa Cruz Organic*are my go-tos. And Kirkland’s Organic Peanut Butter used to use Valencia peanuts as well, but I’m not sure if that’s still true.
Peanuts (along with beans, lentils, and soy) are part of the legume family, which I limit as part of a paleo lifestyle. While legumes have nutritional value, they can be hard on digestion for some people because they contain compounds like phytates and lectins, which may interfere with nutrient absorption and irritate the gut lining.
For those of us dealing with autoimmune issues, chronic inflammation, or sensitive digestion, cutting back on legumes can make a big difference. That’s why I treat peanut butter as more of a “once-in-a-while” ingredient. It’s something I enjoy occasionally and with intention, especially in recipes like this one, where nothing else quite hits the same nostalgic note.
Chocolate Lovers UNITE
Chocolate Peanut Butter Cup Cake
Servings 12
Scroll down to print the PDF, see my favorite brands, and substitution advice!
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