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If you have a soft spot for rich, indulgent desserts that are also surprisingly wholesome, you’re going to fall head over heels for this Mini Flourless Peanut Butter Chocolate Cakes Recipe. These little gems pack all the chocolate and peanut butter goodness you crave, but without any flour, making them both gluten-free and decadently fudgy. The combination of black beans and natural ingredients creates a moist, velvety texture that’s truly addictive, making these mini cakes perfect for a guilt-free treat anytime you want to impress friends or just treat yourself.
Ingredients You’ll Need
The magic of the Mini Flourless Peanut Butter Chocolate Cakes Recipe lies in its simplicity — each ingredient plays a vital role that brings flavor, moisture, or texture to the table without any fuss.
- 1 (15 oz) can black beans: Provides a creamy base and adds protein with zero flour.
- ½ cup unsweetened cocoa powder: Delivers deep, rich chocolate flavor without extra sugar.
- ½ cup egg whites or fat-free liquid egg substitute: Lightens the batter and helps bind everything together.
- â…“ cup unsweetened applesauce: Adds natural sweetness and moisture, keeping the cakes tender.
- â…“ cup canned pure pumpkin: Enhances moisture while contributing subtle earthiness and nutrients.
- ¼ cup Truvia spoonable calorie-free sweetener: Sweetens the cake without added calories or sugar spikes.
- 1 ½ teaspoons baking powder: Gives just the right lift to achieve a soft yet sturdy texture.
- 1 teaspoon vanilla extract: Rounds out the flavors with warm aromatic notes.
- ¼ teaspoon salt: Balances sweetness and intensifies the chocolate peanut butter combo.
- 3 tablespoons peanut butter baking chips, chopped: Infuses pockets of gooey peanut buttery delight throughout.
- Optional: melted chocolate sauce: For drizzling that extra layer of decadence.
How to Make Mini Flourless Peanut Butter Chocolate Cakes Recipe
Step 1: Preheat the Oven and Prepare Muffin Pan
Start by heating your oven to 350°F (175°C). This is crucial to ensure even baking. Then, generously spray eight cups of a 12-cup muffin pan with nonstick spray — this will make it easy to remove the cakes without losing any of their tender edges.
Step 2: Blend the Batter
Place all the ingredients except the peanut butter chips — that includes the black beans, cocoa powder, egg whites, applesauce, pumpkin, sweetener, baking powder, vanilla, and salt — into a food processor. Blend until the mixture is completely smooth and uniform, with no bean lumps in sight. This smooth texture will be the foundation for your luscious cakes.
Step 3: Fold in Peanut Butter Chips
To add a wonderful texture and surprise bites of peanut buttery goodness, gently fold in one tablespoon of the chopped peanut butter chips into the batter. This step adds a delightful contrast without overpowering the rich chocolate flavor.
Step 4: Fill Muffin Cups and Add Toppings
Evenly spoon the batter into the prepared muffin cups, smoothing the tops for uniformity. Then sprinkle the remaining two tablespoons of chopped peanut butter chips on top of each cake, pressing them very lightly into the batter to secure them in place.
Step 5: Bake to Perfection
Bake the cakes for 35 to 40 minutes. To test for doneness, insert a toothpick in the center — it should come out mostly clean with maybe a few moist crumbs attached for that fudgy texture. This baking time gives the cakes their perfect balance of moistness and structure.
Step 6: Cool Completely
Allow your Mini Flourless Peanut Butter Chocolate Cakes to cool in the pan for about an hour. Cooling lets the cakes set fully, which makes them easier to remove and most enjoyable to eat.
Step 7: Serve With a Decadent Drizzle
Just before serving, drizzle on some melted chocolate sauce if you want an extra luxurious feeling. This simple addition elevates the humble cake into a show-stopping dessert perfect for any occasion.
How to Serve Mini Flourless Peanut Butter Chocolate Cakes Recipe
Garnishes
Enhance your mini cakes by topping them with a sprinkle of sea salt, chopped peanuts, or a dollop of whipped cream. These little touches elevate the presentation and add complementary textures and flavors that delight every bite.
Side Dishes
Pair these cakes with a scoop of vanilla ice cream or a fresh berry compote. The creamy coldness and bright fruity acidity balance the rich chocolate and peanut butter perfectly, making each bite feel fresh and exciting.
Creative Ways to Present
Try serving these mini cakes on a rustic wooden board alongside a glass of cold milk or hot coffee. You could also place them in mini cupcake liners for a fun party platter. Drizzling them individually with different sauces, like caramel or raspberry coulis, offers a personalized touch that will impress your guests.
Make Ahead and Storage
Storing Leftovers
Once completely cooled, store your leftover Mini Flourless Peanut Butter Chocolate Cakes in an airtight container in the refrigerator. They’ll stay fresh and moist for up to five days, making them an ideal make-ahead snack.
Freezing
You can freeze these mini cakes for longer storage by placing them in a single layer on a baking sheet, freezing until firm, then transferring them to a resealable freezer bag. They will keep well for up to three months and thaw quickly when you want a quick treat.
Reheating
To enjoy your cake warm, reheat in the microwave for about 15 to 20 seconds or until just heated through. Avoid overheating to keep their fudgy texture intact and delicious.
FAQs
Can I substitute the black beans with another ingredient?
While black beans are key for the texture and nutrition in this Mini Flourless Peanut Butter Chocolate Cakes Recipe, you could experiment with cooked chickpeas, but keep in mind the flavor and texture may change slightly.
Is this recipe gluten-free?
Absolutely! Since this recipe uses no flour at all and relies on black beans for structure, it is naturally gluten-free and perfect for those with gluten sensitivities.
Can I use regular sugar instead of Truvia sweetener?
Yes, you can substitute regular granulated sugar, but keep in mind the calorie content will increase. Use the same volume, and adjust sweetness to your taste.
What is the best way to chop the peanut butter chips?
Using a sharp knife, chop the peanut butter chips into small pieces rather than finely powdered. This will give the cakes nice pockets of melty peanut butter goodness rather than just flavor dispersal.
How do I prevent the cakes from sticking to the pan?
Generously spraying the muffin cups with a good nonstick spray is essential. You can also line the pan with mini paper liners for an easier release and less cleanup.
Final Thoughts
I hope this Mini Flourless Peanut Butter Chocolate Cakes Recipe inspires you to create something both delicious and a little unexpected in your kitchen. These cakes are proof that wholesome ingredients can deliver serious comfort and indulgence all in one bite. So go ahead, dive in, and savor every fudgy, peanut buttery morsel — your taste buds will thank you!
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Mini Flourless Peanut Butter Chocolate Cakes Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 8 mini cakes (8 servings)
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
These Mini Flourless Peanut Butter Chocolate Cakes are a rich, fudgy, and healthy dessert option made with black beans, cocoa powder, and peanut butter chips. With no flour and a blend of wholesome ingredients, these individual-sized cakes deliver indulgent flavor without the guilt. Perfectly moist and naturally gluten-free, they are ideal for a comforting treat or a party dessert.
Ingredients
Dry Ingredients
- 1 (15 oz) can black beans, drained and rinsed
- ½ cup unsweetened cocoa powder
- ¼ cup Truvia spoonable calorie-free sweetener (or another no-calorie granulated sweetener)
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
Wet Ingredients
- ½ cup (about 4 large) egg whites or fat-free liquid egg substitute
- â…“ cup unsweetened applesauce
- â…“ cup canned pure pumpkin
- 1 teaspoon vanilla extract
Add-ins
- 3 tablespoons peanut butter baking chips, chopped
- Optional: melted chocolate sauce for drizzling
Instructions
- Preheat the Oven: Preheat the 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: Place all ingredients except the peanut butter chips into a food processor. Puree everything until completely smooth and uniform in texture to ensure the black beans are fully blended.
- Fold in Peanut Butter Chips: Gently fold in 1 tablespoon of the chopped peanut butter chips into the batter for some chocolate peanut butter bursts.
- Prepare Muffin Cups: Evenly divide the batter into the 8 prepared muffin cups, smoothing out the tops with a spoon. Then sprinkle the remaining 2 tablespoons of chopped peanut butter chips on top, pressing lightly to embed them into the batter.
- Bake: Bake the cakes for 35 to 40 minutes, or until a toothpick inserted in the center comes out mostly clean with a few moist crumbs.
- Cool: Remove the cakes from the oven and allow them to cool completely in the pan, about 1 hour, so they set properly and are easier to remove.
- Serve: Drizzle with melted chocolate sauce if desired for extra indulgence. Serve at room temperature or chilled. Refrigerate any leftovers in an airtight container.
Notes
- You can substitute the egg whites with a vegan egg replacer to make these cakes vegan friendly, though texture may vary slightly.
- Be sure to rinse and drain the canned black beans thoroughly to avoid any bean flavor in the cakes.
- Using pumpkin adds moisture and subtle flavor, but you can experiment with mashed banana as an alternative.
- The peanut butter chips add texture and flavor contrast; feel free to adjust their amount or omit for a pure chocolate version.
- Leftover cakes can be refrigerated for up to 5 days or frozen for longer storage.
- For gluten-free baking, verify all ingredients, especially baking powder, are certified gluten free.
