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Chocolate PB Caramel Swirl Cake

Chocolate Cake coming in hot with that PEANUT BUTTER CARAMEL SWIRL! Plus, with hidden Chocolate Coated Peanut Butter Square chunks, what's not to love?!Thanks Kim (a.k.a. @pbeechie) for this amazing recipe. 

Cake Batter
1 cup raw oats
1/2 cup buckwheat flour (or more oats)
2 scoops vanilla protein (25 g, Optional)
1/2 cup unsweetened cocoa powder
3/4 cup baking stevia
1 TBSP baking powder
1 cup canned pumpkin puree
1.25 cups unsweetened almond milk
1 Chocolate Coated Peanut Butter Squarebar

PB Caramel Swirl
1 TBSP peanut butter
2 TBSP brown rice syrup or coconut nectar


  1. First, grind the oats into a flour. Ensure the oats are certified gluten free if you cannot have gluten. Add the remaining dry ingredients to the bowl and mix evenly.
  2. Add the wet ingredients (pumpkin puree, almond milk) and stir until the batter forms. If too thick, add up to 1/4 cup more almond milk.
  3. Chop the Squarebar into small pieces (I did about 32 pieces) and fold them into the batter.
  4. Spray a bread loaf pan with nonstick spray and pour in your cake batter.
  5. Prepare the caramel by mixing the peanut butter and brown rice syrup. Drizzle the caramel on top of the cake batter, giving it a nice swirl with a knife or toothpick. Bake at 350 F for 50-60 minutes, or until a toothpick comes out of the cake clean (no batter).
  6. Let cool for 10-15 minutes, cut into 10 slices, and enjoy!

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