This is a great cake for fans of the classic chocolate/peanut butter combo; which, if you’re not, why?! This is made with a combination of non-refined sugars and xylitol (which is carb free), so is good for any people who might be avoiding refined sugar. 

Adapted from Food to Love

Ingredients

• 1/2 cup cocoa powder, sifted
• 1/2 cup boiling water
• 1 tsp sea salt flakes
• 2 tsp vanilla extract
• 1 cup xylitol
• 3 eggs
• 2/3 cup olive oil
• 1 1/2 cups almond meal
• 1/3 cup pure maple syrup
• 1/2 cup smooth natural peanut butter (see tip)
• 1 tbsp pure maple syrup, extra

Instructions

1. Preheat oven to 180°C. Grease and line base of a 20cm springform pan with baking paper.
2. Whisk cocoa, water, salt and vanilla in a jug until combined.
3. Beat sugar, eggs and oil in a small bowl with an electric mixer until creamy. Add almond meal and cocoa mixture, stirring until smooth. Pour into pan.
4. Bake cake for 45 minutes or until a skewer comes out almost clean when inserted into centre. Cool cake in pan.
5. Combine maple syrup and peanut butter in a bowl. Spread over cake. Serve drizzled with extra syrup and sprinkled with extra salt.