Three Spades

Fluffy Cassava Flour Chocolate Cake with Peanut Butter Swirl

Fluffy Cassava Flour Chocolate Cake with Peanut Butter Swirl

Fluffy Cassava Flour Chocolate Cake with Peanut Butter Swirl

This recipe is another from one of our fantastic customers - Nutritionist Thea Doyle. You'll only get 6 slices from this one, so maybe make 2, because they're sure to go quick!

Ingredients

  • ½ cup grass fed butter (approx. 115g), melted
  • ½ cup coconut sugar
  • ¼ cup maple syrup
  • 1 teaspoon vanilla extract
  • 2 eggs
  • ⅓ cup cassava flour
  • ½ cup cacao powder
  • ½ teaspoon baking powder
  • 1 pinch of salt
  • 100g block dark chocolate, cut into small pieces
  • 2 tablespoons peanut butter, to swirl on top

Method

  1. Preheat oven to 180°C and line a loaf tin with baking paper.
  2. Using hand held beaters, beat together the melted butter, coconut sugar, maple syrup and vanilla in a bowl for about 1 minute.
  3. Add in the eggs and mix for another minute until mixture becomes lighter in colour.
  4. In a separate bowl, combine the cassava flour, cacao powder, baking powder and salt and mix until combined.
  5. Pour the wet into the dry and mix until combined, and fold in the chocolate chunks.
  6. Scoop batter into the greased loaf tin and spread out evenly and swirl peanut butter on top with a knife or fork.
  7. Place in oven to bake for 25 minutes, until the middle is cooked through and a toothpick comes out clean. Let the cake cool 10 minutes before slicing!

Notes

We love grass-fed butter here at Three Spades (great for your good gut bacteria!), but feel free to substitute for coconut oil to go dairy-free.

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