• Caroline Healy

Chocolate Peanut butter Brownie Cake (GF, DF)

Yes, I said it... "Brownie Cake". This recipe turned out to be a happy accident, but i'm definitely not mad about it because it also turned out to be one of the best things I've made so far! It's also gluten-free, dairy-free, AND refined sugar-free. Details below...

For the cake: 1.5 cups almond flour 1/4 cup cacao powder 1/4 cup peanut butter powder or regular PB 1/4 tsp sea salt 1/4 tsp baking soda 3 Tbs coconut oil melted, cooled 1 large egg 1 egg yolk 1 tsp vanilla extract 3/4 cup maple syrup Cream cheese icing: 4 oz kite hill plain cream cheese 1 Tbs peanut butter or peanut butter powder 1-2 Tbs maple syrup 1 Tbs coconut flour or arrowroot starch Preheat oven to 350.  Mix all dry cake ingredients (almond flour, cacao, sea salt, baking soda) then in another bowl mix all wet cake ingredients. Fold in together and stir until batter is smooth.  Bake for 25-30 mins.  Mix cream cheese icing ingredients and set in the refrigerator to chill while cake is baking.  Frost cake after it is completely cool. 


Enjoy!

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