Vegan Chocolate Cake with Peanut Butter Frosting
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!
I actually don’t have very many cake recipes on my blog as to be honest cake was never something I used to enjoy a lot as a child. I always found it too sweet and often very dry. This cake however is another level. Its so rich and moist with quite a dense texture its almost a bit like banana bread.
One of my favourite things about this cake is the amount of peanut butter in it!! As well as forming part of the cake its also whipped up with yoghurt to make a delicious frosting.
Unlike shop bought cake this cake is full of goodness with lots of healthy fats as well as being high in protein- this largely comes from the ground almonds, peanut butter and yoghurt.
The recipe if fairly simple and requires only a hand mixer. Here it is…
- 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)
- CHOCOLATE CAKE
- Preheat the oven to 180oc
- Stir ground flax seeds with water and let it sit for at least 5 minutes to gel up.
- Whisk together the wet ingredients: peanut butter, dairy-free milk, apple cider vinegar, maple syrup, and flax "eggs".
- 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.
- Spread the mixture into an 8x8 pan lined with parchment paper. Bake 23 minutes.
- PEANUT BUTTER FROSTING
- Mix together the yoghurt and peanut butter powder until combined and top on the cake once cooled
- This cake actually tastes better if left overnight in the fridge!
Enjoy xx
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