Eggless Peanut Butter Cake
A rich, moist eggless peanut butter cake with a tender crumb, perfect for peanut lovers and suitable for vegans or those avoiding eggs. Great for snacks or dessert.
Ingredients
Instructions
- Mix the flour, sugar, baking powder, baking soda, and salt together.
- Add water and vanilla to the dry ingredients and mix well.
- Stir in the Wesson oil and peanut butter until smooth.
- Pour the batter into a greased loaf pan or 9 x 13-inch pan.
- Bake at 350°F for 35 to 45 minutes until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a fluffier texture, sift the flour before measuring. If you need a nut-free option, replace peanut butter with sunflower seed butter. You can also use whole wheat flour for added nutrition; just be aware this may alter the texture slightly. Ensure all ingredients are at room temperature for best results.
Serving Suggestions
This Eggless Peanut Butter Cake pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. For a delightful contrast, serve it with fresh fruit or a drizzle of chocolate sauce. It makes a wonderful dessert for gatherings and can be enjoyed alongside coffee or tea.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, refrigerate for up to a week. To reheat, slice the cake and warm in the microwave for about 10-15 seconds or enjoy it cold for a refreshing treat.
Nutrition & Diet Analysis (per serving)
Each serving of Eggless Peanut Butter Cake contains roughly 81 calories, with 2g protein, 18g carbohydrates, and 0g fat. It is a good source of vitamin C (16% of the Daily Value). Note that it is relatively high in sodium, at 748mg per serving (33% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use another type of oil instead of Wesson oil?
Yes, you can substitute Wesson oil with other neutral oils like canola or vegetable oil. Olive oil may also work, but it will impart a distinct flavor to the cake. Just ensure any oil you choose has a mild taste to maintain the cake's peanut butter profile.
How can I make this cake gluten-free?
To make this cake gluten-free, substitute the all-purpose flour with a gluten-free flour blend. Make sure the blend contains xanthan gum for proper texture. Also, check that your baking powder is gluten-free to ensure the entire recipe is safe for those with gluten sensitivities.
Is it possible to add chocolate chips to this cake?
Absolutely! Adding chocolate chips can enhance the flavor. Fold in about 1 cup of semi-sweet or dark chocolate chips into the batter before pouring it into the pan. This addition creates a delicious balance between the peanut butter and chocolate.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).