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Vegan and Gluten Free Peanut Butter Cup Brownie Cake

Course Cakes, Desserts
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 1 hour 10 minutes
Servings 8 servings
Calories 300kcal

Ingredients

  • 2 cups almond flour
  • 1/3 cup tapioca flour
  • 2 tsp baking powder
  • 1/2 cup cocoa powder
  • 1/2 cup coconut sugar
  • 1/3 cup runny peanut butter
  • 1/4 cup maple syrup
  • 1/4 cup evoo or avocado oil
  • 1 tsp vanilla extract
  • 1 cup dairy free milk
  • 1/3-1/2 cup chocolate chunks or chips

peanut butter for topping

Instructions

  • preheat the oven to 350 degrees.
  • mix the brownie ingredients until a thick batter forms and then fold in the chocolate chips.
  • place in an 8 x 8 round cake pan and bake at 350 degrees for 30 minutes.
  • cool down completely, add runny peanut butter to the top and enjoy!
  • store in the fridge or freezer in an airtight container.

SAMOA CAKE

  • replace the peanut butter in the cake batter with runny almond butter
  • add a date caramel sauce instead of peanut butter on top (1 and 1/4 cup pitted dates blended in a food processor with 1/3 cup (or more) dairy free milk).
  • add toasted coconut to the top!