This Peanut Butter Chocolate Funny Bones Cake is about to blow your mind! Decadent chocolate cake coated in a chocolate glaze with gooey peanut butter filling running through the middle, AND it’s totally gluten free. I’m honestly really proud of this recipe. It’s absolutely delicious, and I know you’ll be going back for that second slice.

The inspiration…

Ever heard of FunnyBones by Drakes? They’re little packaged peanut butter filled chocolate devil’s food cakes, kind of similar to Twinkies in shape and size. Well, I never had them growing up, but my boyfriend absolutely loved them as a kid (and as an adult). He convinced my peanut butter + chocolate loving self that I needed to experience at least one in my life, and I’ll admit, they’re pretty tasty. So naturally, I had to find a way to recreate the treat in a healthier form.

Peanut Butter Chocolate Funny Bones Cake

The cake…

Made using 1:1 gluten free flour, cacao powder, greek yogurt, avocado oil, eggs, and hot water, this cake is healthier than your average bundt cake, and way healthier than those little packaged ones. The yogurt, avocado oil, and hot water keep it so moist and the cacao powder makes it extra rich and chocolaty. Cocoa powder works as well, but I find that cacao is just a little bit richer. A little bit of instant coffee powder helps to bring out the chocolate flavor even more, which is always a bonus in my eyes.

Gluten Free Chocolate Peanut Butter Bundt Cake

The filling…

Thick and a little bit sweet, the peanut butter cream that fills the middle is the best kind of surprise when you slice into this bundt cake. The key to this filling was to make sure it was substantial enough to hold up while baking, so as not to just leave a big empty tunnel in the cake, without making it too dense. Made using creamy peanut butter, reduced fat cream cheese, powdered sugar, and a dash of almond milk, this peanut butter cream filling is the perfect consistency. How many times can I say cream in one paragraph?

Topped with a two ingredient chocolate glaze and some crushed peanuts, this Funny Bones Cake is truly a must-make. It’s sure to be a crowded pleaser for an Easter get together or your next dinner party.

If you do give this Peanut Butter Chocolate Funny Bones Cake a try (and I really think you should), be sure to comment below and/or tag me on Instagram and let me know how you like it! I really love to hear your thoughts.

Thanks for stopping by!
Take Care xx
Slim

Peanut Butter Chocolate Funny Bones Cake (Gluten Free)

Prep time: 30 minutes
Cook time: 50-55 minutes
Total time: 1 hour 20 minutes
Serves: 16

Ingredients

For the filling:

1 cup creamy peanut butter
6 oz reduced fat cream cheese
½ cup powdered sugar
1-2 tbsp almond milk

For the cake:

2 cups 1:1 Gluten Free Flour
1 cup cacao powder
1 tsp baking soda
1 tsp baking powder
1 tbsp instant coffee
2 eggs
1 cup coconut sugar
1 cup plain unsweetened greek yogurt
½ cup avocado oil
1 tsp vanilla
1 cup hot water

For the glaze:

1 cup dark chocolate chips
1 tbsp coconut oil
Crushed peanuts for topping

Instructions

Preheat the oven to 350℉ and grease a bundt pan. I find it helpful to lightly coat the pan with flour to prevent the cake from sticking.
In a large mixing bowl, add the peanut butter, cream cheese, powdered sugar, and 1 tbsp of almond milk. Beat together until creamed and fluffy, adding the additional tbsp of almond milk if too dry and needed. Set filling aside.
In a bowl, whisk together the flour, cacao powder, baking soda, baking powder, and instant coffee until well combined. Set aside.
In another large mixing bowl, add the eggs, coconut sugar, yogurt, avocado oil, and vanilla. Beat together until completely combined. Add in the dry ingredients and mix on medium until combined. Add in the hot water and continue mixing until batter is formed.
Pour half of the cake batter into the bundt pan. Using a cookie scoop or spoon, add the filling as a center ring on top of the cake batter, careful not to touch the edges of the pan with the filling. Pour the remaining batter on top, ensuring all filling is covered.
Place in the oven and bake for 50-55 minutes, or until firm to the touch and a toothpick comes out pretty clean. Let cool in the pan for 10-15 minutes before inverting onto a cooling rack or plate.
Meanwhile, make the glaze by adding the dark chocolate chips and coconut oil into a small bowl. Melt by microwaving for 30 second increments for the first minute, then 10 second increments until fully melted. Stirring between each time.
When the cake is mostly or completely cooled, poor the glaze over top the entire cake. Sprinkle crushed peanuts on top. Slice and enjoy!