Salted chocolate cake with peanut butter maple icing

Gluten-free, refined sugar-free and combining the magical duo of chocolate and peanut butter, this salted chocolate cake is a divine treat. Prepare the mixture in just 10 minutes, then let the oven do the work!
Salted chocolate cake with peanut butter maple icing



1.Preheat oven to 180°C. Grease and line base of a 20cm springform pan with baking paper.
2.Whisk cocoa, water, salt and vanilla in a jug until combined.
3.Beat sugar, eggs and oil in a small bowl with an electric mixer until creamy. Add almond meal and cocoa mixture, stirring until smooth. Pour into pan.
4.Bake cake for 45 minutes or until a skewer comes out almost clean when inserted into centre. Cool cake in pan.
5.Combine maple syrup and peanut butter in a bowl. Spread over cake. Serve drizzled with extra syrup and sprinkled with extra salt.

Use crunchy peanut butter instead of smooth for a different texture.


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