Healthy Chocolate & Peanut Butter Cake
Why is it that chocolate and peanut butter tastes SO GOOD!!!!! This cake is a variation on one I made a couple of months ago, and it includes one of my all-time favourite ingredients, the squishy, yummy, delicious Medjool date!! And if that wasn't enough, this cake is sugar-free, gluten-free and dairy-free....seriously! For the photo I cut in half and filled with the yummy peanut butter caramel and drizzled some over the top too. BB xxx
3 cups Medjool dates
2 1/2 cups almond milk
1 1/2 cup brown rice flour
1 1/2 cup buckwheat flour
1/2 cup coconut cream
1/2 cup organic cacao powder
2 teaspoon baking powder
1 teaspoon vanilla essence
3 cups Medjool dates
3/4 cup almond milk
1/2 cup high-quality cacao powder
1 dessert spoon maple syrup
Peanut Butter Filling & Drizzle
1 cup Medjool dates
1 1/2 cup peanut putter
1/4 cup maple syrup
The Bondi Baker Method
Step 1- Preheat the oven to 170 degrees. Whisk together all of the dry ingredients for the cake batter in a large mixing bowl and place the vanilla, coconut cream, dates and 1 cup of almond milk in your food processor, and blend until completely smooth. Then, stir this in with the dry ingredients while adding in the remaining 1 1/2 cups of almond milk. If you feel the batter is too heavy you might need to add in another 1/4 cup of almond milk.
Step 2- Pour the cake batter into a small deep tin lined with a baking sheet, and flatten the top using a spatula. Place in the preheated oven for about 1 hour, or until a toothpick comes out clean and it has a nice cooked surface. For it to be completely cooked through, you might need to leave it in the oven for another 15 minutes.
Step 3- While the cake is baking, you can make the frosting and filling. For the frosting, simply place the almond milk, dates and maple syrup together in a food processor and puree until you have a smooth paste. Do this before adding in the cacao powder for the best result. Then add in the cacao powder as well and pulse until well combined. For the peanut butter caramel, pulse all ingredients together until creamy. Store the icing in the fridge and I leave the caramel at room temperature while waiting for the cake to finish cooking and cool.
Step 4- Once the cake has cooled, cut in half and fill with the caramel. Then assemble the cake back together and top with the frosting and drizzle with some more peanut butter caramel. YUM!!!!!!