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!
- 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
- Preheat oven to 180°C and line a loaf tin with baking paper.
- Using hand held beaters, beat together the melted butter, coconut sugar, maple syrup and vanilla in a bowl for about 1 minute.
- Add in the eggs and mix for another minute until mixture becomes lighter in colour.
- In a separate bowl, combine the cassava flour, cacao powder, baking powder and salt and mix until combined.
- Pour the wet into the dry and mix until combined, and fold in the chocolate chunks.
- Scoop batter into the greased loaf tin and spread out evenly and swirl peanut butter on top with a knife or fork.
- 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!
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.