Salted Chocolate Cake with Peanut Butter Maple Icing
Prep: 20 mins
Cook: 45 mins
Servings: 10
You won’t feel guilty eating this Salted Chocolate Cake with Peanut Butter Maple Icing. This recipe is refined sugar free and full of flavour!
Ingredients
Method
- Preheat oven to 180°C. Grease and line base of a 20cm springform pan with baking paper.
- Whisk sifted cocoa, the water, salt and vanilla in a jug until combined.
- Beat coconut sugar, eggs and oil in a small bowl with an electric mixer until creamy. Add almond meal and cocoa mixture; stir until smooth. Pour into pan.
- Bake cake for 45 minutes or until a skewer comes out almost clean when inserted into centre. Cool cake in pan.
- Combine maple syrup and peanut butter in a small bowl. Spread over top of cake. Serve cake drizzled with extra maple syrup; sprinkled with extra salt.
Tip:
Swap smooth peanut butter for crunchy, if you like. The un-iced cake can be frozen for up to 3 months.
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