There are two things about me that just don’t go together – I’m a health freak that loves, I mean really loves, Reese’s® Peanut Butter cups. I have a very sensitive stomach, but I have convinced my body to accept these delicious things without suffering the side effects of sugar.

Anyone who knows me, knows that I’m always finding new ways to sneak Reese’s® Peanut Butter cups into my weekly dessert splurge. But how does a wheat free, gluten free person do that and not completely wreck her body? Well, I finally found my answer with my version of a “clean” Reese’s® Peanut Butter Cake.

Reese's Peanut Butter Cake

Here’s my disclaimer: I am no baker, just a gal who loves to eat healthy and make desserts with natural organic ingredients. I made this cake for friends this past week and they loved it!

Caution: Eat cake slowly, or you’ll end up in sugar overload!

What you need:

  • 1 Bag Namaste® Wheat and Gluten Free Cake mix (you will need water, eggs and oil)
  • 1 Jar of Organic Peanut Butter ( I like Trader Joes or Brad’s Organic)
  • A bag of chocolate chips to melt (I find it less expensive and with less sugar than chocolate icing, but you can substitute with icing)
  • Bag of Reese’s® Peanut Butter Cups
  1. Follow the directions on the Namaste® Wheat and Gluten Free Cake mix. It makes two layers.
  2. Let the layers cool.
  3. Ice the top with half cup or more of peanut butter.
  4. Place the second layer on top.
  5. Melt the chocolate chips and ice the top of the cake.
  6. Chop and break up the Reese’s Peanut Butter Cups on top of  cake.
  7. Chill cake for an hour before serving
  8. Serve and prepare yourself for compliments!

Enjoy!