Recipes.

Chocolate and Peanut Butter Cake

By Guy and Adrian


peanut  chocolate cake
  • 12 servings
  • Prep - 20 mins
    Cooking - 50 mins
  • Total - 1 hour 10 mins
peanut  chocolate cake

This decadent Chocolate and Peanut Butter Cake is from our mates at the Depot Cafe in North Bondi. It is rich + moreish without the added fructose!  

Servings: 12
Preparation: 20 mins
Cooking: 50 mins

Ingredients

  • 200 g 85% dark chocolate, coarsely chopped.
  • 2 cups hot water.
  • 1 cup coconut oil, softened.
  • 1/2 cup smooth peanut butter.
  • 1/4 cup granulated stevia.
  • 6 eggs.
  • 2 cups gluten-free self-raising flour.
  • 1 cup almond meal.
  • 1/2 cup raw cacao powder (or 100% cocoa powder), plus extra for dusting.
  • pinch sea salt.

Directions

1. Preheat oven to 160°C/325°F/Gas Mark 3. Grease a 6cm deep, 22cm round spring-form cake pan. Line base and sides with baking paper.

2. Combine chocolate and hot water in a small saucepan until chocolate is melted and well combined. Beat coconut oil, peanut butter and stevia until well combined.

3. Add eggs one at a time, beating well between each addition. Stir through melted chocolate.

4. In a separate bowl combine flour, almond meal, cacao powder and salt. Add to egg mixture. Combine well.

5. Pour mixture into prepared tin. Bake for 45-50 minutes or until a skewer inserted into the centre comes out clean. Dust with extra cacao if you like.


Note

Check out our Chocolate Cookbook Volume II for more delicious fructose-free chocolate ideas!

We advise eating sweet foods like this one as occasional treats only. Also, we encourage you to cut the sweetener down even more if you can. Read more on our stance here.

This decadent Chocolate and Peanut Butter Cake is from our mates at the Depot Cafe in North Bondi. It is rich + moreish without the added fructose!

Ingredients

  • 200 g 85% dark chocolate, coarsely chopped.
  • 2 cups hot water.
  • 1 cup coconut oil, softened.
  • 1/2 cup smooth peanut butter.
  • 1/4 cup granulated stevia.
  • 6 eggs.
  • 2 cups gluten-free self-raising flour.
  • 1 cup almond meal.
  • 1/2 cup raw cacao powder (or 100% cocoa powder), plus extra for dusting.
  • pinch sea salt.

Directions

1. Preheat oven to 160°C/325°F/Gas Mark 3. Grease a 6cm deep, 22cm round spring-form cake pan. Line base and sides with baking paper.

2. Combine chocolate and hot water in a small saucepan until chocolate is melted and well combined. Beat coconut oil, peanut butter and stevia until well combined.

3. Add eggs one at a time, beating well between each addition. Stir through melted chocolate.

4. In a separate bowl combine flour, almond meal, cacao powder and salt. Add to egg mixture. Combine well.

5. Pour mixture into prepared tin. Bake for 45-50 minutes or until a skewer inserted into the centre comes out clean. Dust with extra cacao if you like.

Note

Check out our Chocolate Cookbook Volume II for more delicious fructose-free chocolate ideas!

We advise eating sweet foods like this one as occasional treats only. Also, we encourage you to cut the sweetener down even more if you can. Read more on our stance here.

Please be respectful of other participants in the conversation. We'd love you to keep your comments respectful, friendly and relevant. Differences of opinion are welcome, but trolling and abuse of other commentators and the IQS editorial team is not and will result in blacklisting.

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