Ingredients

The following ingredients have 4 Servings
  • 3/4 cup almond flour (I used the superfine almond flour)
  • 3/4 cup coconut flour
  • 1/4 cup ground flax
  • 1 teaspoon cinnamon
  • 2 teaspoons baking soda
  • 1/2 cup coconut oil
  • 3/4 cup unrefined sugar
  • 2/3 cup unsweetened applesauce
  • 1 cup organic creamy natural peanut butter
  • 1 1/4 cup unsweetened almond milk (I used unsweetened vanilla)
  • Drizzle:
  • 3 tablespoons powdered sugar
  • 3 tablespoons peanut butter
  • 5 tablespoons almond milk
  • dairy-free chocolate chips for topping (optional)

Instruction

  • Preheat the oven to 350 degrees. Grease a cake pan and set aside. (I used a bunt pan)
  • In a large bowl, mix together the almond meal, coconut flour, flax, cinnamon and baking soda.
  • In another small bowl, mix together coconut oil, sugar, applesauce, peanut butter and almond milk until combined.
  • Add wet ingredients to dry ingredients until thoroughly mixed and smooth.
  • Pour into prepared pan and bake for 45 minutes or until thoroughly cooked and when a toothpick placed in the center comes out clean.
  • Allow to cool in pan for 10 minutes before removing and placing on a plate. Allow cake to completely before adding the drizzle.
  • Prepare peanut butter drizzle while cake is cooling by mixing all ingredients together in a small bowl.
  • Drizzle cake with peanut butter glaze, top with chocolate chips if desired and serve immediately.