Gluten-free Tastykake Tandy Cake

This is a copycat and gluten-free version of Tastykake Tandy Cake. The most delicious peanut butter and chocolate topping over a fluffy white cake. A classic sweet treat made at home.

You guys already know my love affair and obsession with all things chocolate and peanut butter. There is really no better combination. And I was always obsessed with those Tastykake Peanut Butter Kandy Kakes growing up. I used to have them in my school lunch box. I still remember I used to eat the chocolate shell first then the cake and then the peanut butter layer (so random – I know).

But this version is absolute delicious. It’s made with simple ingredients and it is even gluten-free and can easily be made dairy-free too. It has less sugar than the original packaged version and the cake is still so fluffy, moist and pairs so deliciously with the peanut butter and chocolate on top.

This is a cake you can make for a large group, or to keep on hand for snacking throughout the week. It does require some patience in terms of waiting for the peanut butter to harden but it is really an easy dessert to whip up. And one that is a guaranteed crowd pleaser.

What ingredients are in this Tastykake Peanut Butter Cake:

• Large eggs – at room temperature is best for baking this
• White sugar – can use coconut sugar but it will compromise the color)
• Vanilla extract – needed to flavor for the cake mix
• Gluten-free baking flour – if you are not gluten-free you can use regular all purpose flour
• Milk of choice – I used almond milk but really any can work
• Salted butter – or use vegan butter if dairy-free
• Creamy peanut butter – another nut butter would really compromise the full flavor here
• Semi-sweet, milk or dark chocolate bars – bars over chips for consistency purposes 

How to make gluten-free copycat Tastykake Kandy Kakes:

1. Preheat oven to 350 degrees F and line a 10×15″ jelly roll pan with foil or parchment paper then spray with cooking spray (you can use a large baking dish too)
2. In a large mixing bowl beat the eggs, sugar and vanilla until light and fluffy
3. Add the flour together with the baking powder into the egg mixture and beat on low
4. Heat the milk together with the butter until the butter has melted and fold into the flour mixture
5. Pour the batter onto the prepared baking sheet and bake for 20-25 minutes, until a toothpick comes out clean
6. Spread the peanut butter gently over the warm cake (this will help the peanut butter to spread evenly)
7. Refrigerate for 30 minutes to cool or until peanut butter is firm
8. In a medium sized microwave safe bowl, heat the chocolate and the coconut oil in the microwave in 30 second increments, stirring between each interval until melted
9. Pour the melted chocolate evenly over the refrigerated peanut butter and spread quickly and gently with a spatula
10. Allow the chocolate to set then slice and enjoy!

FAQs and tips on baking Tastykake Tandy Cake:

• What is a tandy cake? Tandy Cake is a popular packaged snack from Tastykake baking company. It used to be called Tandy Cake and now can be known as “Kandy Kake.” It is a white cake with a layer of peanut butter and chocolate on top. It is one of their most popular products and for good reason.

• Can I use another flour if I am not gluten-free? Yes of course. Use all purpose baking flour.
• How does the cake not stick to the pan? Line the pan with parchment paper so it can easily be pulled out to slice the cake. Depending on the chocolate and the peanut butter you use, the chocolate may crack a bit when you cut it.
• Put the peanut butter on the cake while it is hot – this helps it melt and spread easily across the cake. Basically opposite of what you do for frosting.
• Make sure the peanut butter layer is firm before pouring chocolate on top so the chocolate doesn’t melt into it.

A few other nostalgic childhood favorites to make:

Healthy Tagalong Girl Scout Cookies

Homemade Thin Mint Cookies (gluten-free)

Gluten-free Copycat Entenmann’s Frosted Donuts

Easy Chocolate Fudge Ice Pops (vegan)