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Apple Peanut Butter Cake

Served warm with ice cream, this cake will delight as a dessert or serve it cool as an afterschool snack!


  • 1/2 cup (125 mL) dry yellow split peas, rinsed & drained
  • 1 1/4 cups (300 mL) water
  • 1/2 cup (125 mL) peanut butter, either crunchy or creamy
  • 1/2 cup (125 mL) honey
  • 3/4 cup (175 mL) firmly packed brown sugar
  • 2 eggs
  • 1 egg white
  • 1 tsp (5 mL) vanilla
  • 2 tsp (10 mL) ground cinnamon
  • 1/2 tsp (2 mL) baking soda
  • 3/4 tsp (3 mL) salt
  • 1/2 cup (125 mL) all-purpose flour
  • 1/2 cup (125 mL) whole wheat flour
  • 1/2 cup (125 mL) chopped dry-roasted peanuts
  • 1/2 cup (125 mL) currants or raisins
  • 1 cup (250 mL) Golden Delicious apple, peeled & chopped


Place rinsed peas and water in a small saucepan.  Bring to a gentle boil, reduce heat, cover and simmer for 45 minutes.  Stir frequently.  Cool slightly and do not drain.  In small batches, mash or purée cooked split peas with a sieve, blender, food processor or potato masher to the consistency of canned pumpkin.  Add additional water 1 Tbsp (15 mL) at a time to thin if needed.

Preheat oven to 350°F (180°C).

In a large mixing bowl, beat purée, peanut butter, honey and brown sugar until blended. Beat in eggs and egg white. Stir in vanilla.

In a separate bowl, stir together cinnamon, baking soda, salt and flours.

Add flour mixture to peanut butter mixture along with peanuts, currants and apple. Mix well.

Turn into a greased 9 x 13-inch (23 x 33 cm) baking pan. Bake until a knife inserted in centre of cake comes out clean, about 25 minutes.

Let cake cool before cutting into squares. Serve warm with vanilla ice cream.


Recipe courtesy of

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