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Gluten Free Chocolate Cake with PB Icing

Yes you heard me correctly. I know, it sounds too good to be true. I made the cake based on a recipe by The Healthy Chef, Teresa Cutter but I threw in a little twist with my very own PEANUT BUTTER ICING!!! I had to stop myself from buying Peanut Butter at one stage because I took to eating it with a spoon (don't judge me) so I figure after months of deprivation, I deserve a little on my cake right?... Right?!?


  • 2.5 cups almond meal

  • 1/2 cup cacao

  • 1 teaspoon gluten free baking powder

  • 3 eggs

  • 1/2 cup olive oil

  • 1/2 cup milk (could use almond or coconut but I didn't have any on hand)

  • 1/2 cup honey or maple syrup


  • 1/2 cup peanut butter (or any nut butter will do)

  • Maple syrup (approx 4 tblspoons)

  • 1 tsp vanilla essence


  1. Preheat oven to 160 degrees celcius

  2. Grease and line a 20cm cake tin with baking paper

  3. Combine almond meal, cacao and baking powder in a bowl

  4. Add the eggs, milk, olive oil and maple syrup (or honey) and stir until smooth

  5. Pour into cake tin and bake for 45-50 mins (it's okay if it's a little moist in the middle)

  6. Let cool completely

To make icing:

  1. Combine peanut butter, maple syrup and vanilla essence in a food processor or blender and mix until icing consistency

  2. You may need to adjust the amount of maple syrup if it doesn't seem runny enough (I had to play around with mine. I ended up adding a splash of water)

  3. Wait until the cake is cooled completely before icing it

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