Confession #96 – I was so excited about this cake, I ate a piece before I even snapped a pic. As a blogger, this is a major no-no.
But can you blame me?
Would you be able to resist this velvety chocolate cake topped with creamy peanut butter frosting?
I have so much more I want to do with this cake (including taking a better pic), but a dear friend of mine begged me for the recipe, so I am posting it as is for now.
Not that it will disappoint. This cake is to die for. But now that I have perfected a homemade, from scratch, gluten free, dairy free, and refined sugar free cake that my son couldn’t get enough of, my mind is spinning with flavor ideas! I want to make and eat all the cakes!
Let’s get a couple of things straight, though.
- This cake is not low calorie or low fat.
- I am 100% fine with that.
It’s a cake. And I really, really wanted my kids to love it.
That being said, it is so much healthier than anything you will find in a box. And, my sweet readers, I encourage you not to fear fat. Instead, fear what is in your processed cake mix and icing.
And while you 21 Day Fixers will need to part with at least one yellow for this, the combination of almond flour, coconut oil, pure maple syrup, unsweetened cocoa powder and peanut butter make this cake so fluffy and delicious, it’s totally worth it!
If you end up making this clean Peanut Butter Chocolate Cake, let me know what you think! Hope you love it as much as we did!Print
For the cake (double if you are making a layer cake):
- coconut oil or coconut oil spray
- 2 cups blanched almond flour ((I LOVE Bob’s Red Mill Super-Fine Almond Flour)
- ¼ cup unsweetened cocoa powder
- ½ tsp baking soda
- ½ tsp Himalayan pink salt
- 2 eggs
- 2/3 cup maple syrup
- 1/3 cup water
- 1 tsp vanilla
For the Peanut Butter Frosting (double if you are making a layer cake):
- 1/4 cup of pure maple syrup
- 1/2 cup of coconut oil (room temp or slightly chilled)
- 1/4 cup of PB2 or 2T of peanut butter
- Preheat oven to 350.
- Grease a round or square cake pan with coconut oil.
- Mix almond flour, cocoa, baking soda and salt in a medium-sized bowl. In another bowl, whisk together the eggs, maple syrup, water and vanilla.
- Pour the wet ingredients into the dry ingredients. Mix well and pour batter into prepared pan.
- Bake 18-20 minutes, or until toothpick inserted comes out clean.
- Cool completely before frosting
- To make the frosting, place ingredients in a chilled glass bowl and beat using a hand mixer until it is smooth and spreadable, adding extra PB2 powder or peanut butter to taste/to desired texture. After frosting your cake, chill for best results. We love this cake cold! **If the frosting is left out at room temp, it will separate after awhile…just an FYI!
1 piece – 1 YELLOW treat swap (this easily makes 8 pieces)
- Serving Size: 1 piece of cake
Keywords: cake, chocolate, gluten-free, grain-free, peanut butter, dessert, treat