Vegan Chocolate Cake with Peanut Butter Frosting
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Cook time: 
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Serves: 20
 
Here you have the ultimate chocolate and peanut butter combo in one yummy, healthy, rich and moist cake! The recipe is Vegan, Gluten Free and naturally high in protein!
Ingredients
  • VEGAN CHOCOLATE CAKE
  • 2 flax "egg" (2 tbsp ground flax seeds, 4 tbsp filtered water) *
  • 1 tbsp apple cider vinegar (omit if using an egg)
  • 60g (1/4 cup) smooth peanut butter
  • 45g (1/4 cup) maple syrup
  • 225ml (1 cup) almond free milk
  • 100g (1 cup) ground almonds
  • 95g (1/2 cup) tapioca flour
  • 45g (1/4 cup) coconut sugar or Natvia Zero Sugar
  • 30g (1/4 cup) Buckwheat Flour (or extra ground almonds)
  • Tsp Baking Powder
  • ½ Tsp Baking Soda
  • 25g (1/4 cup) cacao powder
  • ¼ tsp salt
  • PEANUT BUTTER FROSTING
  • 110g (1/2 cup) Yoghurt (vegan or greek)
  • 2 Tbsp Peanut Butter Powder (or 1 Tbsp Smooth Peanut Butter)
Instructions
  1. CHOCOLATE CAKE
  2. Preheat the oven to 180oc
  3. Stir ground flax seeds with water and let it sit for at least 5 minutes to gel up.
  4. Whisk together the wet ingredients: peanut butter, dairy-free milk, apple cider vinegar, maple syrup, and flax "eggs".
  5. In a separate bowl, whisk together almond flour, tapioca flour, buckwheat flour, cacao powder, sugar, salt, baking soda and powder, and a pinch of sea salt. Gently stir the dry mixture into the wet ingredients.
  6. Spread the mixture into an 8x8 pan lined with parchment paper. Bake 23 minutes.
  7. PEANUT BUTTER FROSTING
  8. Mix together the yoghurt and peanut butter powder until combined and top on the cake once cooled
  9. This cake actually tastes better if left overnight in the fridge!
Notes
•can sub with one egg if not vegan
Nutrition Information
Serving size: 1 Calories: 210 Fat: 15g Carbohydrates: 7g Protein: 10g
Recipe by clean lean bakes at http://cleanleanbakes.com/vegan-chocolate-cake-with-peanut-butter-frosting/