Peanut chocolate cake – gluten free

PEANUT chocolate cake?? Yes, peanut.

As you probably know, I have some serious issues when having legumes (especially soy). Peanuts have been on my red list for two years and I am happy that I tolerate small amounts of raw peanut flour*  for baking now. So I substituted my usual almond flour with it and created that rich and moist peanut chocolate cake.

It is gluten free and if you use almond flour instead of peanut and plantain instead of rice flour, it is also paleo.

Zucchini makes sure that the cake has a perfect brownie consistency as well as adding some coconut oil BUT you can leave the oil out it you wanna save some fats/calories.

The apple cider vinegar does not only have a lot of health benefits but also reacts with baking soda and makes the cake extra fluffy – so don’t skip that!

And the frosting is packed with nutrients and offers a lot of health benefits as well… collagen*, turmeric ginger raw cacao (my favorite raw cacao – they have different flavors and also care for their cacao farmers… honest recommendation & not affiliated), probiotic almond yoghurt – they all help with inflammation and gut health!

Peanut chocolate cake

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 1 mini cake or 6 muffins
Calories 386 kcal



  • 25 g peanut flour/Erdnussmehl or almond flour or ground chufa/oder Mandel- oder Erdmandelmehl
  • 15 g raw cacao/Rohkakao or usweetened cacao/oder Backkakao ungesüsst
  • 10 g coconut flour/Kokosmehl
  • 25 g rice flour/Reismehl or plantain/oder Bananenmehl
  • sweetener of choice/Süße nach Wahl I used pure stevia powder/ich habe reines Steviapulver verwendet
  • 5 ml coconut oil/Kokosöl optional - skip if you want to save some calories/optional - um Kalorien zu sparen einfach weglassen
  • 30 ml egg whites/Eiklar or 1 small egg/oder 1 kleines Ei
  • 80 g grated zucchini/geraspelte Zucchini
  • 1/2 tsp baking powder/Backpulver
  • 1/2 tsp baking soda/Natron
  • a splash/ein Schuss apple cider vinegar/Apfelessig


  • 80 g almond yoghurt/Mandeljoghurt
  • 1 tbsp ginger turmeric raw cacao/Kurkuma Ingwer Rohkakao
  • vanilla/Vanille
  • 1/2 scoop collagen protein/Collagenprotein
  • sweetener if desired/Süße, wenn gewüscht


  1. Preheat the oven at 200' C top- and bottom-heat./Den Ofen auf 200 Grad Ober-/Unterhitze vorheizen.

  2. Mix all ingredients for the cake with 90ml liquid and fill into a mini cake tin or muffin tins./Alle Zutaten für den Teig mit 90ml Flüssigkeit verrühren und in eine kleine Kuchenform oder 6 Muffinförmchen füllen.

  3. Bake for around 25 minutes./Für etwa 25 Minuten backen.

  4. Mix all ingredients for the frosting. Add a splash of almond milk if the frosting is too thick and top your cake after it has cooled down completely and add any other toppings you like./Alle Zutaten für das Frosting verrühren und gegebenenfalls einen Schuss Mandelmilch unterrühren, sollte die Creme zu dickflüssig sein. Wenn der Kuchen abgekühlt ist, das Topping darauf geben und nach Belieben noch mit anderen Toppings verzieren.

Recipe Notes

Nutritional information for the entire cake/Nährwerte für den ganzen Kuchen:

386 calories
34g carbs I 26g protein I 13g fat

Product recommendations:

coconut flour/Kokosmehl*
peanut flour/Erdnussmehl*
collagen protein/Collagenprotein*
rice flour/Reismehl*
pure stevia powder/reines Steviapulver*

All products with * are affiliate links. If you want to support me without paying extra money, you can purchase my favorite products through these links. This will enable me to continue providing you with content and help to grow my blog.

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