Salted chocolate cake with peanut butter maple icing

Gluten-free, refined sugar-free and combining the magical duo of chocolate and peanut butter, this salted chocolate cake is a divine treat. Prepare the mixture in just 10 minutes, then let the oven do the work!

  • 15 mins preparation
  • 45 mins cooking plus cooling
  • Serves 10
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  • 1/2 cup cocoa powder, sifted
  • 1/2 cup boiling water
  • 1 tsp sea salt flakes
  • 2 tsp vanilla extract
  • 1 cup coconut sugar
  • 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


  • 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.


Use crunchy peanut butter instead of smooth for a different texture.