I made this recipe for my sister-in-law’s birthday as she is gluten-free. Instead of buying a cake, I figured why not just try to make my own cake?! Honestly, I am not much of a baker, but to my surprise, this came out AMAZING. This is decadent, sweet, and filled with peanut butter frosting while the cake’s outer frosting is made with chocolate and coconut milk. You need this in your life. Seriously. Fine, I will stop babbling now and give the people what they want!
Ingredients for the Cake:
- (3) 7-inch Springform Pans (I got mine from Amazon!)
- 1/2 Cup Almond Flour
- 1/2 Cup Cocoa Powder
- 1/2 Cup Maple Syrup
- 1/2 Cup Coconut Sugar
- 2 Large Eggs
- 2 Tablespoons Flax meal
- 1 Tablespoon Tapioca flour
- 1 Teaspoon Vanilla
- Chocolate Chips (optional)
Ingredients for the Peanut Butter Frosting:
- 2 Sticks of Unsalted Butter (Room Temperature)
- 3/4 Cup Creamy Peanut Butter
- 2.5 Cups of Powdered Sugar
- 1 Teaspoon Vanilla
- Splash of milk (I used oat milk but you can use whatever milk you have on hand)
Ingredients for the Chocolate Frosting:
- 1/2 Cup Coconut Milk
- 1 Cup Chocolate Chips
- Pinch of Sea Salt
- Preheat oven to 350F. Line the bottom of the springform pans with parchment paper (cut out to fit in them). Spray the sides of the pans with coconut oil.
- Combine the ingredients (except for choc chips) for the cake batter either by hand or in a food processor until smooth, then add in chocolate chips.
- Divide the batter between the pans. Bake for 18 minutes. Remove and cool on a wire rack until it is cooled down.
- Boil a large pot with 3 cups of water, place a bowl that fits above the pot without falling in the pot. Put ingredients for the chocolate frosting in the bowl and stir while it melts. Once it is melted, put in the refrigerator for 15 minutes.
- Now, put the ingredients for the peanut butter frosting in another bowl and mix it with an electric hand mixer until it is fluffy.
- Select a flat plate or serving dish to put the cake on. Cut parchment paper into big strips creating a border around the cake to catch the excess frosting. Spread peanut butter frosting in the 2 middle layers of the cake. Once done, pour the chocolate frosting on top of the cake and sides.
- Place in your refrigerator to chill for at least 2 hours. When ready to serve, remove the parchment paper from around the cake and enjoy!