Gluten-free Chocolate, Peanut Butter Cake. Can you believe this delicious cake is gluten-free and sugar-free? Believe us when we say it is delicious and very simple to create.
2 cups almond flour
2/3 cup baking cocoa
1/3 cup Coconut flour
1 tbsp baking powder
1 shot of coffee espresso (we used the Roma Nespresso grand crus)
1/2 tsp salt
1/2 cup butter
3/4 cup Navita baking sugar (100% natural sweetener)
1 tsp vanilla paste
3/4 almond milk
Peanut butter icing
1 cup homemade peanut butter (we made ours by blending unsalted roasted peanuts in our Vitamix)
1 cup double cream
230g soft cream cheese
4 tbsp butter, softened
1 tsp vanilla paste
5 tbsp butter
60g raw or dark chocolate
1/2 tsp vanilla paste
To make the chocolate cake:
Preheat oven to 180 degrees celsius
Grease three 20cm round cake pans and line the bottom of the pan with baking paper.
In a bowl, whisk flours, cocoa, coffee, baking soda and salt.
In another bowl, beat butter and sweetener until well combined then beat in eggs and vanilla.
Add half of the dry ingredients to the butter mix, then add almond milk. Beat in the remaining flour mix until all ingredients are combined well.
Divide batter evenly between cake tins and bake in the oven for 25 minutes, or until a skewer inserted in the center comes out clean.
Once cooked, allow cakes to cool for 10 minutes before turning out and placing on wire rack to cool completely.
To prepare the icing:
beat cream cheese, butter and peanut butter in a large bowl until combined well.
Add sweetener, cream and vanilla paste until smooth.
To prepare ganache:
Place a saucepan over low heat, melt the butter and chocolate together, stirring until combined and smooth.
Add vanilla paste and allow to cool for 10 minutes – mixture should be thick but still a little runny.
To assemble cake:
Place one layer of cake on your stand or platter and spread roughly 1/3 of peanut butter icing mixture on top.
Top with another layer or cake and add another 1/3 of a cup of icing spreading out evenly.
Place the third layer of cake on top and use remaining icing over the top and sides of the entire cake.
Dip a large spoon in the chocolate ganache and in quick motions let ganache run off spoon moving back and forth across the top of the cake to achieve desired pattern.
TIP: You can also add 1/3 cup protein or whey powder to the cake mixture with the other dry ingredients if you like.