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Choc Cake

Brief Description

If you aren't a baker then you will love this! The reason I was thinking of cakes is because I have alot of baby showers and friends birthdays coming up so was thinking about what healthy options I can make so I can eat it too without upsetting my digestive system. Well this was so easy to make (and trust me, I am the laziest baker there is, if something looks to hard, I don't make it, I just stick to what I have in my pantry/ fridge and just go from there. Surprising this actually came out really good and looks like a bit of Nigella Lawson chocolate cake (but without the guilt!). If you love crunchy peanut butter, then you will love this! This is only for peanut butter lovers. If you don't want to get too much peanut butter, you can swap one of the layers for unsalted butter instead of peanut butter. Or you can swap the middle part to the same as top icing.


Ingredients

Choc Cake

Peanut Butter

Healthy Recipes

free range eggs


2

peanut butter


1/3 cup

Almond milk


1/2 cup

cocoa powder


2-3Tb

vanilla essence


tsp

coconut


1 cup

coconut oil


1/2 cup

baking powder


tsp

Natvia


1/2 cup

Sweet n Lite


1/2 cup

Cook Time

0 hrs : 50m

Difficulty

5/10

Makes / Serves

Nutrition Facts

calories200 kcal
carbs8.00 g
sugar5.00 g
fat15.00 g
protein10.00 g

Directions

How to: The following amounts are for single layer incase you just want to make it a single layered brownie...

Pre heat oven to 180 degrees. Line a loaf or meatloaf tin with baking paper. 
Beat eggs with electric beater.
Add everything else except coconut and blend for a few minute or two on medium to high speed.
Add in the coconut at end and mix in on lower speed. 
Boom- pour batter (or half if you have double the mixture) into loaf tin and bake for 25-30mins until when you insert knife in comes out clean. 
You don't want it to keep cooking if it doesn't need it, so after it comes out of oven, using the baking paper, lift out of brownie tray and place on a cooling rack. 
Line the baking tin again and pour in rest of mixture and bake. 

Peanut butter icing in the center- let cool before spreading
Really this is easy. Add another 1/3 cup smooth or crunchy peanut butter and a few Tablespoons of sweetener- you can be the judge of how sweet you like it. Mix and spread the peanut butter over cooled layer. Or alternatively if not wanting to go over the top with peanut butter, you can always do the top icing in the center instead. 

Icing on top:
Mix together about 1/2-3/4 cup well softened coconut oil (but not runny), with 1Tb heaped cocoa powder and 2-3Tb Natvia or Lite n Sweet. You can also use the Avalanche Sugar Free Drinking chocolate found in most supermarkets. Next time I might even add in some vanilla or chocolate pea protein powder for an extra protein kick. 
NOTE: The cake needs to be completely cooled before you put icing on top- otherwise coconut oil will melt and just drizzle down the sides. 
Sprinkle over coconut for decoration if you want. 

Enjoy! 

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