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Chocolate Cake w/Peanut Butter & Chocolate Glaze (diabetic, low cal, GF)

9 x 13


1 1/2 cups flour*

1/3 cup baking cocoa

1 tsp. baking soda

1 tsp. baking powder

1/4 cup canola oil

1/2 cup sugar

2 eggs

1 tsp. vanilla extract

1 cup buttermilk

1/2 cup crunchy peanut butter


1 Tbsp. butter, melted

1 Tbsp. baking cocoa

1/3 cup powdered sugar

1/2 tsp. vanilla

1 Tbsp. boiling water


Preheat oven to 350 degrees. In a medium bowl, combine the flour, cocoa, baking soda and baking powder. In a large bowl, blend the oil and sugar. Add the eggs and vanilla and beat until creamy. Add the flour mixture alternating with the buttermilk, mixing well.

Pour into a 9 x 13 that’s been coated with non-stick spray. Bake 20-25 minutes—just don’t over bake—test for doneness with a toothpick.


While the cake is cooling, heat the peanut butter for 10 seconds in the microwave and spread on the cake in a thin layer. In a small bowl, combine the glaze ingredients and drizzle over the peanut butter layer. Cool before slicing. 




* Substitute Bob’s 1-to-1 GF flour

**Adapted from  Holly Clegg’s, Trim & Terrific Diabetic Cooking









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