Chocolate Cake with Peanut Butter Frosting
This chocolate cake with peanut butter frosting makes the best of this perfect flavor pairing! A gluten free chocolate cake made with almond flour is topped with fluffy peanut butter frosting spiked with a little salt for a sweet-salty touch.
Ingredients
- ¾ cup almond flour 90 grams
- ½ cup unsweetened cocoa powder
- 2 teaspoons baking powder
- ½ teaspoon fine sea salt
- ¾ cup brown sugar
- 4 large eggs
- 2 teaspoons pure vanilla extract
- 2 tablespoons coconut oil
Frosting
- ½ cup unsalted butter at room temperature
- ¼ cup natural peanut butter
- ¼ teaspoon fine sea salt
- 3 tablespoons maple syrup
Instructions
Make Cake
- Preheat the oven to 350ºF. Grease and line an 8-inch pan with parchment paper.
- In a large bowl, whisk together the almond flour, cocoa powder, baking powder, salt, brown sugar, eggs, vanilla, and coconut oil until well combined.
- Pour the batter into the prepared pan then bake until the center puffs up and the surface feels relatively firm, about 35 minutes.
- Remove from the oven and let cool completely while you make the frosting.
Make Frosting
- In a large bowl with a handheld mixer, cream the butter. Add the peanut butter and salt and whip until smooth and fluffy. Add two tablespoons of maple syrup and whip to combine. Taste, then add more maple syrup if wished.
- Frost the top of cake with the frosting
Nutrition
Calories: 309kcalCarbohydrates: 25gProtein: 4gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 0.4gCholesterol: 102mgSodium: 271mgPotassium: 151mgFiber: 2gSugar: 21gVitamin A: 387IUCalcium: 109mgIron: 1mg
Did you make this recipe?Let me know in the comments how it went!