Chocolate Peanut Butter Cup Pumpkin Layer Cake(Gluten Free, Dairy Free)

If you love chocolate and peanut butter, you’re going to be obsessed with this rich, layered, and easy pumpkin chocolate peanut butter cup cake recipe. It’s fudgy, moist, and made with pumpkin for extra moisture and a touch of fall. With a creamy peanut butter filling and silky chocolate ganache on top, every bite is decadent, cozy, and downright irresistible…especially during candy season.

Why You’ll Love It

• Rich and fudgy. Deep chocolate flavor with a soft, tender crumb that feels like a bakery cake.

• Creamy PB filling. Thick, whipped peanut butter frosting between layers for the perfect sweet-salt contrast.

• Ganache on top. Silky chocolate ganache that sets glossy and dramatic — no fancy decorating skills needed.

• Fall-forward, naturally sweetened. refined sugar free chocolate cake made with maple + pumpkin to add warmth and moisture without any cane sugar or processed ingredients.

• Healthy fall dessert recipe. maple sweetened chocolate cake, filled with pumpkin puree, almond flour, cocoa, and 70% dark chocolate

What You’ll Need

• Pumpkin Purée: Adds moisture without any oil. Plus it helps the fall vibes without being over the top pumpkin.

• Maple Syrup: For natural sweetness.

• Eggs: Helps to bind the cake together.

• Almond Flour: Keeps the cake soft, fluffy and because almond flour is just blanched and ground almonds, it is completely gluten and grain-free.

• Cocoa Powder: Use an unsweetened, good quality cocoa powder or caccao powder for the richest chocolate flavor.

• Peanut Butter: Creamy, natural peanut butter works best (make sure it’s just peanuts + salt).

• Coconut Milk: Use full fat, canned coconut milk for the peanut butter filling.

• Chocolate Chips: For the ganache.

• Baking Powder: Gives lift and softness. (i love this brand, it’s aluminum free)

• Vanilla + Pumpkin Spice: Rounds out the flavors (you can leave the pumpkin spice out if you want it to strictly be chocolate + pb flavors.

  watch me make this healthy chocolate pumpkin cake

How To Make

1. Preheat the oven to 350°F and line two 6-inch cake pans with parchment.

2. Whisk eggs, pumpkin puree, maple syrup, and vanilla until smooth.

3. Add almond flour, cocoa powder, baking powder, pumpkin spice, and salt if using. Stir until a thick batter forms.

4. Divide the batter evenly between the two pans and smooth the tops.

5. Bake for 20–25 minutes, or until the centers spring back to the touch. Let the cakes cool completely before filling.

6. Make the peanut butter filling by mixing peanut butter, maple syrup, and coconut milk until creamy and spreadable. Add a splash more coconut milk only if needed for texture.

7. Spread the filling over the top of the first cake layer, then place the second cake layer on top to sandwich it together.

8. Melt chocolate with coconut milk and stir until silky and smooth, then pour the ganache over the top of the cake.

9. Let the ganache set slightly, slice, and enjoy.

Recommended Tools

• Two 6-inch cake pans

• Mixing bowls

• Measuring cups and spoons

• Spatula

• Parchment paper

Peanut ButterCaramelPumpkinFallHolidayCakesChocolateSeasonalGluten Free

Baked Goods

Yield: 6

Author: Sari Cano

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Chocolate Peanut Butter Cup Pumpkin Layer Cake

This Chocolate Peanut Butter Cup Pumpkin Layer Cake is fudgy, naturally sweetened, and layered with a creamy peanut butter filling and glossy ganache.

Prep time: 15 MinCook time: 25 MinTotal time: 40 Min

Ingredients

Cake Layers

• 2 cups almond flour
• ½ cup cocoa powder
• 1 tsp baking powder
• 4 eggs
• ¼ cup pumpkin purée
• ½ cup maple syrup
• 1 tsp vanilla extract
• 1 tsp pumpkin spice (optional)

Peanut Butter Filling

• ½ cup creamy natural peanut butter
• ¼ cup maple syrup
• 2 tbsp coconut milk

Chocolate Ganache

• ½ cup chocolate chips or chopped chocolate
• 2 tbsp coconut milk

Instructions

1. Preheat the oven to 350°F and line two 6-inch round cake pans with parchment paper.
2. In a mixing bowl, whisk together the eggs, pumpkin purée, maple syrup, and vanilla.
3. Add almond flour, cocoa powder, baking powder, and pumpkin spice. Stir until a smooth batter forms.
4. Divide the batter into the two pans and bake for 20–25 minutes, or until the centers spring back when lightly pressed. Cool completely.
5. Make the peanut butter filling by stirring together peanut butter, maple syrup, and coconut milk until thick and creamy. Spread the filling on top of the first cake layer, then set the second layer on top.
6. Melt chocolate with coconut milk until smooth and glossy, then pour the ganache over the cake.
7. Let it set slightly, slice, and serve.

Nutrition Facts

Calories

405

Fat

28 g

Carbs

30 g

Fiber

5 g

Sugar

17 g

Protein

10 g

nutrition is approximate

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💡 More fall recipes you’ll love: [Honeynut Squash Brownies] / [Apple Cinnamon Oat Crumble Muffins] / [Protein Pumpkin Cold Brew]