Gluten-free Tastykake Tandy Cake

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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.

  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Total Time: 50 mins

Yield: 12 slices 1x


  • 4 large eggs at room temperature
  • 2 cups white sugar (can use coconut sugar but it will compromise the color)
  • 1 teaspoon vanilla extract
  • 2 cups gluten-free baking flour
  • 2 teaspoons baking powder
  • 3/4 cup milk of choice
  • 2 tablespoons salted butter
  • 1.5 cups creamy peanut butter
  • 12 ounces semi-sweet, milk or dark chocolate bars
  • 2 tablespoons coconut oil


  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!


*Store in an airtight container for 5 days

  • Author: Rachel