Healthier Tandy Cake

tandy-cake-201Spongy cake. Creamy peanut butter. Rich, yummy chocolate. Who knew you could make a healthier version of Tandy Cake that still tastes amazing?


I actually prefer this to a more traditional Tandy Cake– it’s not as overwhelmingly sugary, and the peanut butter and chocolate get more of a chance to shine.

I barely get finished slicing this when my family is already asking when I’m going to make it again. πŸ™‚

Healthier Tandy Cake

Yield: one 8×8 pan


  • Β½ cup flour
  • 1/3Β cup sugar or baking stevia
  • ΒΌ teaspoon baking soda
  • 1/3 cup milk of choice
  • ΒΌ cup Greek yogurt
  • Β½ teaspoon vanilla extract
  • 1/3 cup creamy peanut butter
  • 1/3 cup milk chocolate chips
  • Β½-1 teaspoon coconut oil


  1. Preheat oven to 350Β° and grease an 8×8 pan with cooking spray.
  2. In a mixing bowl, combine the flour, stevia, and baking soda, then stir in the milk, yogurt, and vanilla until just combined.
  3. Smooth into the prepared pan and bake for 10 minutes.
  4. Remove from oven and allow the cake to cool forΒ about 15 minutes.
  5. Spread the peanut butter evenly on top of the cake, then refrigerate until the peanut butter sets a bit.
  6. Melt the chocolate chips and coconut together and spread on top of the peanut butter layer.
  7. Refrigerate until the chocolate hardens. I like to pre-cut the slices a bit beforehand, to make it easier to slice later.


32 thoughts on “Healthier Tandy Cake

  1. Looks amazingly delicious! I love cake recipes that doesn’t call for eggs :)Will pin it to try later. Thank you for linking up with us at #HomeMattersParty . We would love to have you again next week.


  2. This looks delicious! I had never heard of this cake before but I love the flavors so I’m totally down for trying it! Thanks so much for sharing at Merry Monday!


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