Chocolate + peanut butter, is there anything better? 🥜🍰🍫🤎 Especially when the chocolate cake is made from nutritious almond flour which is rich in protein and makes the most moist cake. You really can have your cake and eat it too! 🥰
And btw- save some of that “icing”- no permission needed to just sit with the spoon and dig in, Lol!😋
1 cup milk or unsweetened almond milk
1½ tsp apple cider vinegar
1¾ cup almond flour
½ cup tapioca flour
1/3 cup Dutch processed cocoa powder
1 tsp baking soda
¼ tsp fine sea salt
1 cup + ¼ cup maple syrup, divided
¾ cup grapeseed oil or avocado oil
3 tsp vanilla extract, divided
2 large eggs, beaten
2 cups plain skyr yogurt or plain thick Greek yogurt
½ cup natural creamy peanut butter, well stirred and at room temperature
¼ cup cream cheese, at room temperature
Roasted peanuts and mini chocolate chips, optional as garnish
01. Preheat oven to 350 F (180 C). Line a 13×18 inch sheet pan with parchment paper letting parchment come up and over the side of the pan by at least half an inch. Set aside.
02. In a measuring glass whisk together milk and apple cider vinegar. Set aside.
03.In a large bowl whisk together almond flour, tapioca flour, cocoa powder, baking soda and salt. Make a well in the center of the dry ingredients and add 1 cup maple syrup, oil, 1 tsp vanilla extract and eggs. Whisk until just combined. Add reserved milk mixture and whisk until well incorporated. Pour batter into prepared pan and bake until a wooden skewer poked in the center of cake comes out clean, about 20 to 25 minutes. Let cake cool in sheet pan on a wire rack to room temperature.
While the cake cools, make peanut butter frosting.
01.Add yogurt and peanut butter to a medium bowl. With a hand held mixer, beat until mixture is smooth, about 1 minute. Add cream cheese, remaining ¼ cup maple syrup and 2 tsp vanilla extract. Beat mixture until smooth and creamy, about another minute.
02.Once cake has cooled completely, spread peanut butter frosting overtop using a spatula or spoon. Garnish with peanuts and mini chocolate chips if desired. Cake will keep covered in the refrigerator for 3 days.
Tip: If you don’t have a pan big enough as directed in the recipe, you can also make this cake in a 9×13” pan baked for 25 to 30 min. In this case, I would suggest making half the amount of icing (or make the entire batch and use leftovers as a dip for fruit and pretzels).