These Mini Flourless Peanut Butter Chocolate Cakes are a deliciously rich, moist, and gluten-free treat. Infused with peanut butter flavor and made without flour, they offer a protein-packed dessert that satisfies your sweet tooth without the guilt. Finished off with a drizzle of melted chocolate sauce, these mini cakes are the perfect indulgence!

Why You’ll Love This Recipe

Gluten-Free Delight: Made without any flour, these cakes are naturally gluten-free, so everyone can enjoy them.
Peanut Butter & Chocolate Perfection: The combination of rich cocoa and creamy peanut butter chips creates a dessert that’s both decadent and satisfying.
Low-Calorie: With only 105 calories per serving, these cakes make for a guilt-free treat without sacrificing flavor.
High in Protein & Fiber: The addition of black beans boosts the protein and fiber content, making these cakes a surprisingly wholesome dessert option.
Quick & Easy: With only 15 minutes of prep time, these mini cakes are simple to make and perfect for satisfying your chocolate cravings.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

One 15-oz. can black beans, drained and rinsed
1/2 cup unsweetened cocoa powder
1/2 cup (about 4 large) egg whites or fat-free liquid egg substitute
1/3 cup unsweetened applesauce
1/3 cup canned pure pumpkin
1/4 cup Truvia spoonable calorie-free sweetener (or another no-calorie granulated sweetener)
1 1/2 tsp. baking powder
1 tsp. vanilla extract
1/4 tsp. salt
3 tbsp. peanut butter baking chips, chopped
Optional: melted chocolate sauce for drizzling

Directions

Preheat the Oven:
- Preheat your oven to 350°F (175°C). Generously spray 8 cups of a 12-cup muffin pan with nonstick spray.
Prepare the Cake Batter:
- In a food processor, combine all ingredients except the peanut butter chips. Puree until the mixture is completely smooth and uniform.
Add the Peanut Butter Chips:
- Fold in 1 tablespoon of the chopped peanut butter chips into the batter.
Fill the Muffin Cups:
- Evenly distribute the batter into the 8 prepared muffin cups, smoothing the tops with a spatula.
- Sprinkle the remaining 2 tablespoons of chopped peanut butter chips on top, lightly pressing them into the batter.
Bake:
- Bake the cakes for 35-40 minutes or until a toothpick inserted into the center comes out mostly clean.
Cool:
- Let the cakes cool completely for about 1 hour.
Serve:
- Drizzle with melted chocolate sauce just before serving for an extra decadent touch.
- Refrigerate any leftovers for later enjoyment.

Servings and Timing

Servings: 8 servings
Prep Time: 15 minutes
Cooking Time: 40 minutes
Total Time: 1 hour 55 minutes

Storage/Reheating

Storage: Store leftovers in the refrigerator for up to 3 days.
Reheating: Reheat the cakes in the microwave for 10-15 seconds if desired.

FAQs

Can I make these cakes without peanut butter chips?

Yes, you can leave out the peanut butter chips or replace them with another type of chocolate or nut chips for variety.

Can I use a different sweetener?

Yes, you can substitute the Truvia with other no-calorie sweeteners, such as Stevia or Erythritol, based on your preference.

What if I don’t have a muffin pan?

You can use a regular cake pan and adjust the baking time. If using a larger pan, check the cakes around 30-35 minutes and keep an eye on the consistency.

How do I know when the cakes are done?

The cakes are done when a toothpick inserted into the center comes out mostly clean, with just a few moist crumbs attached.

Can I freeze these cakes?

Yes, these mini cakes freeze well. Wrap them tightly in plastic wrap or store in an airtight container for up to 1 month. Thaw at room temperature before serving.

Can I use whole eggs instead of egg whites?

Yes, you can use whole eggs, but the cakes may be a bit denser. The egg whites help keep the texture light and airy.

Can I use another type of beans?

Black beans work best in this recipe, but you can also try navy beans or cannellini beans. The texture may change slightly, but the cakes will still be delicious.

How can I make these cakes even richer?

Drizzling extra chocolate sauce on top or adding a scoop of vanilla ice cream can elevate these cakes to the next level of indulgence.

Can I use pumpkin pie filling instead of pure pumpkin?

It’s best to use pure pumpkin for this recipe, as pumpkin pie filling contains additional spices and sugar that could affect the flavor of the cakes.

Can I make these cakes larger?

Yes, you can bake these cakes in a regular muffin tin or a cake pan, but you’ll need to adjust the baking time accordingly.

Conclusion

These Mini Flourless Peanut Butter Chocolate Cakes are the perfect balance of rich chocolate flavor and creamy peanut butter, made with wholesome ingredients that won’t derail your healthy eating goals. Whether you’re looking for a gluten-free dessert or just craving something decadent, these mini cakes are sure to hit the spot.

Mini Flourless Peanut Butter Chocolate Cakes

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Author: sara
Total Time: 1 hour 55 minutes
Yield: 8 servings
Diet: Gluten Free

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Description

These Mini Flourless Peanut Butter Chocolate Cakes are a rich, indulgent treat made without flour, making them gluten-free and low-calorie. Infused with peanut butter and chocolate, these mini cakes are packed with protein and fiber, thanks to black beans. Drizzle with chocolate sauce for an extra decadent finish—perfect for guilt-free dessert lovers!

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.
Make the Batter: Place all ingredients except the peanut butter chips in a food processor. Puree until completely smooth and uniform.
Fold in Peanut Butter Chips: Fold in 1 tablespoon of the chopped peanut butter chips.
Prepare Muffin Cups: Evenly distribute the batter into the 8 prepared muffin cups, smoothing out the tops. Sprinkle the remaining 2 tablespoons of chopped peanut butter chips on top, pressing lightly into the batter.
Bake: Bake for 35-40 minutes, or until a toothpick inserted into the center comes out mostly clean.
Cool: Let the cakes cool completely, about 1 hour.
Serve: Drizzle with melted chocolate sauce for an extra decadent touch before serving. Refrigerate leftovers.

Notes

Storage: Refrigerate leftovers to keep them fresh for up to 3 days.
Sweetener Alternatives: If you don’t have Truvia, you can use other no-calorie sweeteners like stevia or monk fruit.
Add-Ins: Try folding in some chopped nuts or chocolate chips for added texture and flavor.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Dessert
Method: Baking
Cuisine: American