Peanut butter Chocolate Cake

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.

choc peanut butter cake3

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
  1. Preheat oven to 180C. Grease a baking tin with coconut oil.
  2. 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.
  3. Whisk in eggs one at a time, until well combined.
  4. 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.
  5. Add to the chocolate mixture, whisking until well-blended and smooth.
  6. 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.
  7. 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.

choc peanut butter cake


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.

choc peanut butter cake2

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