Peanut butter is the whole point of this cake, and it shows — no flour, no fuss, just a thick batter that bakes into a dense, fudgy round with a crackled top straight out of the oven. Granulated sugar and a trio of eggs give it structure and a touch of sweetness, while vanilla rounds out the peanut flavor so it tastes rich rather than one-note. Semi-sweet chocolate chips are optional, but folding them in adds little pockets of melty contrast against the nutty base. The whole thing comes together in one bowl with a hand mixer, so there's minimal cleanup between mixing and the 30-minute bake. Let it cool fully in the pan before slicing — that resting time is what turns the center from soft and gooey into a clean-cut, fudgy slice. It's a satisfying, naturally rich dessert that works well for a dairy free table without any fussy components to track.
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Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with a circle of parchment paper.
In a large mixing bowl, beat the peanut butter and granulated sugar together with a hand mixer or stand mixer on medium speed until well combined and slightly lightened, about 2 minutes.
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