This cake was AMAZING. It was so rich in flavour, yet so light in texture. The peanut butter center was the perfect surprise. Every time I cut another slice there was some gooey, deliciousness waiting to be revealed.
Made with coconut flour, the batter was surprisingly thick. Held together with 5 large eggs, this cake is protein rich and full of lovely ingredients such as cacao, coconut oil, maple syrup and the secret ingredient: a dash of lemon juice.
If you would like this to be a Paleo cake, simply omit the peanut butter, or replace it with a suitable nut butter if you wish.
- 50 grams of 95% cacao chocolate, chopped
- ½ cup virgin coconut oil
- 5 large eggs
- 1/3 cup pure maple syrup or honey (I found a blend of both works well)
- ⅓ cup full-fat coconut milk, stirred to combine the fat and water
- 2 teaspoons vanilla extract
- 1 teaspoon fresh lemon juice
- ½ cup coconut flour
- ⅓ cup cacao powder
- 1 teaspoon baking soda
- ½ teaspoon Himalayan salt
- 4 tablespoons of peanut butter
- Preheat oven to 180C. Grease a baking tin with coconut oil.
- Melt the chocolate with the coconut oil gently, stirring until liquid and combined. Transfer to a large bowl and whisk in maple syrup/honey, coconut milk, vanilla and lemon juice until blended.
- Whisk in eggs one at a time, until well combined.
- In a medium bowl, add all the dry ingredients: coconut flour, cacao powder, baking soda and salt. Toss gently with a fork to mix them evenly.
- Add to the chocolate mixture, whisking until well-blended and smooth.
- Transfer half of the batter to prepared pan, then add the peanut butter in the center, along the length of the pan. Top with the remaining half of the batter.
- Bake in the preheated oven for 25 to 30 minutes until a toothpick inserted near the center comes out mostly clean with a few moist crumbs attached.
200mL coconut cream
2 tablespoons cacao powder
2 tablespoons maple syrup
Gently melt all together over a double boiler, whisking until combined and there are no lumps. Refrigerate until it is solid, and whip it to perfection with a set of hand beaters.
This cake gets better and better with age. Honestly, the first day I thought that it was pretty average. So I whipped up a basic icing and crossed my fingers. The next day, it was a little better. By day 5, this was almost like a light mud cake (if there is such a thing) it was velvety and rich, while being airy at the same time.