Fluffy Choc Cake with Peanut Butter Swirl

FLUFFY CHOC CAKE WITH PEANUT BUTTER SWIRL

MAKES: 6 slices

INGREDIENTS

1/2 cup melted grass fed butter (or coconut oil or dairy free) approx 115g

1/2 cup coconut sugar

1/4 cup maple syrup

1 teaspoon vanilla extract

2 eggs

1/3 cup cassava flour

1/2 cup cacao powder

1/2 teaspoon baking powder

pinch of salt

100g block dark, cut into small pieces

2 tbl peanut butter (to swirl on top)

METHOD

Preheat oven to 180°C and line a loaf tin with baking paper.

Using hand held beaters, beat together the melted butter, coconut sugar, maple syrup and vanilla in a bowl for about 1 minute then add in the eggs and mix for another minute until mixture becomes lighter in colour.

In a separate bowl, combine the cassava flour, cacao powder, baking powder and salt and mix until combined.

Pour the wet into the dry and mix until combined and fold in the chocolate chunks.

Scoop batter into the greased loaf tin and spread out evenly and swirl peanut butter on top with a knife or fork. Place in oven to bake for 25 minutes, until the middle is cooked through and a toothpick comes out clean. Let the cake cool 10 minutes before slicing!