Dessert, Gluten Free, Dairy Free, Fall

Peanut Butter Cakes

Sitting across the table from my sister recently, we tossed baking stories back and forth (like you do). With the help of a heavily scented cardamom gin and tonic at Cata I admitted that I am not good at making cookies. I never make them, and they happen to by my sister’s strong suit in the kitchen. I, on the other hand, make cake at the drop of a hat. Nachmittagküchen (afternoon cake), the sort of cake that you make for dessert but nibble all day long, straight from the fridge, cold and refreshing.

This time I took my usual cake recipe and stirred in some sunflower seed butter. I imagine the flavor is quite similar to peanut butter, these were made especially for a friend with nut allergies. Baked with a smear of cinnamon syrup underneath, they bubbled up in the ramekins perfectly, emerging from the oven with a cracked dome and golden color.

Terri, my dear sister, must aid me in my cookie dough trials. She insists that the dough is allowed to rest at least overnight before baking, a theory I can’t argue with, though it hasn’t yet helped me bake a chocolate chip cookie that makes my heart swoon.

I served these cakes with chocolate mousse and banana pudding, a combination forged by the devil to keep us eating dessert. Come to think of it, the next time I make a batch of banana bread I may stir in some peanut butter and chocolate chips. The wicked trio.

It’s beginning to cool off here in the city, and whatever brief Fall we’re gifted will be welcomed with leather jackets and smart boots. With the drop in temperature outside you must boldly return to the oven you forswore in the death-sweat of Summer. Make simple cakes, dip your toe in the baking to come; crumbles, and cobblers, and pies, oh my indeed.



  • ½ cup Brown Rice Syrup

  • 4 teaspoons Cinnamon

  • ½ cup Brown Rice Flour

  • ½ cup White Rice Flour

  • ⅓ cup Tapioca Starch

  • 2 ½ teaspoons Baking Powder

  • ¾ teaspoon Salt

  • ¾ teaspoon Xanthan Gum

  • 3 Eggs

  • ¾ cup Sugar

  • ¾ cup Coconut Oil, melted and cooled

  • ¾ cup Coconut Milk

  • 1 cup Nut or Sunflower Seed Butter


Get Busy

  1. Heat your oven to 350 degrees.
  2. In a heavy saucepan heat the brown rice syrup and cinnamon over medium heat. Let it bubble and burble as you stir, cooking for 5-7 minutes until it’s fragrant and thick.
  3. Pour 1 tablespoon of the cinnamon syrup into the bottom of 8 ramekins, set aside.
  4. Whisk together the dry ingredients.
  5. In a separate bowl, whisk together the sugar and eggs until they are pale yellow and slightly thickened.
  6. Add the oil, coconut milk, and nut butter, and whisk to combine.
  7. Add the dry ingredients to the wet mixture and stir until the batter comes together. Scrape the bottom of the bowl for pockets of rebel flour.
  8. Pour ½ cup cake batter into each ramekin, on top of the cinnamon syrup.
  9. Bake the cakes for 25-30 minutes, or until a knife inserted into the center comes out clean.
  10. Remove the cakes from the oven and let them cool for 5-10 minutes.