Chocolate Cake with Peanut Butter Frosting
This recipe was something I had been of envisioning for a fair few weeks, so as soon as I had a gap with recipe development clients I knew I had to make it!
Cacao (aka chocolate) has amazing antioxidants which prevent/slow down the damage of free radicals within the body, which is protective against disease & can slow down sighs of ageing.
Combined with delicious peanut butter! Is there any better combo!?
Servings: 8
Ingredients
1½ cups Almond Flour
1/3 cup Brown Rice Flour
1/3 cup Cacao Powder
1/3 cup Rapadura or Coconut Sugar
1 tsp Cinnamon
1 tsp Baking Powder
¾ cup Unsweetened Plant Based Milk (I used Almond)
3 Free-Range Eggs
¼ cup Coconut Oil
1 tsp Vanilla Extract
Peanut Butter Frosting
1 cup Peanut Butter
½ cup Coconut Yoghurt
4 tbsp Maple Syrup
2 tbsp Coconut Oil
Method
1. Preheat oven to 180 degrees fan forced and prepare a cake tin.
2. Sift almond flour, brown rice flour, cacao powder, sugar, cinnamon and baking powder in a large bowl. Stir to combine.
3. In a separate bowl, whisk eggs oil and vanilla.
4. Pour wet ingredients into dry and stir to combine.
5. Pour mixture in cake tin and bake for 40-50 minutes or until a skewer comes out clean. Allow to cool.
6. Meanwhile, combine frosting ingredients in a bowl (if you want it to be fluffier stir in additional yoghurt).
7. Cut cake in half and spread frosting on the bottom half, place the top half of the cake on top of the frosting. Frost on top of the cake with additional frosting.
Want to see this recipe in action?
View on @naturalspoonfuls Instagram here.