Chocolate Cake with Peanut Butter Frosting

4.83 from 17 votes

This Gluten Free Chocolate Cake with Peanut Butter Frosting is made with clean ingredients, and is a healthier alternative to traditional boxed cake mix. A treat swap on the 21 Day Fix, dairy free, paleo, refined sugar free and grain free, too!

Prep Time15

Cook Time20

Total Time35

Course: Dessert

Cuisine: American

Servings: -10 servings

Calories: 406kcal

Author: Nancylynn

Ingredients

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 teaspoon baking soda
½ teaspoon Himalayan pink salt
2 eggs
2/3 cup maple syrup
1/3 cup hot water
1 teaspoon vanilla

For the Peanut Butter Frosting (double if you are making a layer cake):

1/4 cup pure maple syrup
1/2 cup coconut oil room temp or slightly chilled
1/4 cup PB2 or 2T of peanut butter

Instructions

Preheat oven to 350.
Grease a round or square cake pan with coconut oil.
Mix almond flour, baking soda and salt in a medium-sized bowl. In another bowl, mix hot water and cocoa powder until combined and allow to cook for a moment. Then add in maple syrup, eggs, 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!

Notes

21 Day Fix: 1 piece - 1 YELLOW treat swap (recipe makes 8-10 pieces)

WW: Green, Blue, Purple - 14 points per piece of cake (cut into 10 pieces)

Nutrition