Gluten Free Chocolate Cake with Peanut Butter Frosting
Ingredients
Chocolate Cake
-
3
cups
almond flour
-
⅔
cup
cocoa powder
-
1
tsp
baking soda
-
½
tsp
salt
-
5
units
eggs
-
½
cup
melted coconut oil
-
1
cup
maple syrup
-
1
tbsp
vanilla
Peanut Butter Frosting
-
1
cup
butter, softened
-
¾
cup
natural peanut butter
-
4
cups
powdered sugar
-
3–6
tbsp
almond milk
Optional Chocolate Drizzle
-
⅓
cup
chocolate chips
-
1
tsp
coconut oil
Instructions
- Preheat the oven to 350°F and grease three 6-inch cake pans or two 8-inch pans.
- In a medium bowl, mix almond flour, cocoa powder, baking soda, and salt.
- In a large bowl, whisk together eggs and melted coconut oil, then add maple syrup and vanilla.
- Combine the dry ingredients with the wet ingredients and stir until well mixed.
- Divide the batter evenly among the prepared cake pans.
- Bake for 26-30 minutes or until a toothpick inserted comes out clean.
- While the cakes are baking, beat together the butter, peanut butter, and powdered sugar using a handheld mixer, adding almond milk as needed for fluffiness.
- Let the cakes cool in the pans for ten minutes before transferring to a wire rack to cool completely.
- Once cooled, frost the cake and optionally drizzle with melted chocolate.
Nutrition Facts (estimated)
Servings
12 slices
Calories
350
Total fat
20g
Total carbohydrates
40g
Total protein
5g
Sodium
200mg
Cholesterol
100mg
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