A rich and velvety naked chocolate and peanut butter cake that’s perfect to serve with your afternoon tea. Made from almond meal, maple syrup, raw cacao and organic peanut butter, it’s a great healthy alternative to traditional cakes.
Recipe for Naked Chocolate & Peanut Butter Cake by Anisa Sabet for The Macadames.
Today’s recipe was made in a mad rush to a) have something to eat and b) have something to practice photography with the beautiful blooms I foraged on a morning run. Aren’t they gorgeous? Canberra seems to be littered with beautiful rustic foliage that I never noticed before. Now that I’m really getting into photography, its great to have (free!) options to style with.
Now to the cake. It’s a simple twist on one of my favourites by Teresa Cutter. I’ve added peanut butter as a tribute to one of my most FAVOURITE combos and I love the extra flavour and texture it adds.
I really hope you enjoy this recipe and the photos. I am totally in love with my marble backdrop and am finding lots of recipes to shoot on it. What do you think?
Don’t forget to hashtag #cookwiththemacadames when making my recipes. I love to see how you went and get a peek at your kitchen table.
Recipe adapted from here.
What you need:
- Round cake tin
- Stand mixer
- Large mixing bowl x 2
Ingredients (makes 1 cake):
- 3 cups almond meal
- ½ cup raw cacao
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- Pinch salt
- 6 organic eggs, separated
- ½ cup pure maple syrup
- ½ cup 2 tablespoons + extra virgin olive oil
- ½ cup organic smooth peanut butter
- ½ cup milk
- 1 teaspoon vanilla extract
- 1-2 teaspoons liquid stevia (it’s quite strong so check the flavour as you add it)
- To serve: cream or ice cream
1. Preheat oven to 160°C. Grease your cake tin and set aside.
2. In the large mixing bowl, toss together your dry ingredients.
3. In the stand mixer beat the egg yolks and maple syrup until thick and creamy. Add the olive oil, peanut butter and milk and beat on a medium speed until well combined. Slowly add the dry ingredients and combine on a low speed.
4. In the other bowl beat the egg whites, vanilla extract and stevia until soft peaks form. Fold in egg mixture to the chocolate batter, transfer to a tin and place in the oven to bake for 25-35 minutes. Allow to cool in the tin. Dust with sweet cacao or icing sugar and serve with cream or ice cream.
Storage: cake will store in the fridge in an airtight container for up to a week.
Like this recipe? Yum it on Yummly.
For another similar recipes, try my pistachio almond cake.
Or my flourless chocolate cake.
Anisa – The Macadames. xx