1 ¼cupunsweetened almond milkI used unsweetened vanilla
Drizzle:
3tablespoonspowdered sugar
3tablespoonspeanut butter
5tablespoonsalmond milk
dairy-free chocolate chips for toppingoptional
Instructions
Preheat the oven to 350 degrees. Grease a cake pan and set aside. (I used a bunt pan)
In a large bowl, mix together the almond meal, coconut flour, flax, cinnamon and baking soda.
In another small bowl, mix together coconut oil, sugar, applesauce, peanut butter and almond milk until combined.
Add wet ingredients to dry ingredients until thoroughly mixed and smooth.
Pour into prepared pan and bake for 45 minutes or until thoroughly cooked and when a toothpick placed in the center comes out clean.
Allow to cool in pan for 10 minutes before removing and placing on a plate. Allow cake to completely before adding the drizzle.
Prepare peanut butter drizzle while cake is cooling by mixing all ingredients together in a small bowl.
Drizzle cake with peanut butter glaze, top with chocolate chips if desired and serve immediately.
Notes
It is very important that you allow the cake to cool completely before adding the drizzle. I know, I know... it's a true test of patience because you will want to dig in immediately, I totally get that. But you must let it cool or the drizzle will ruin the texture of the cake.If you choose to sprinkle some chocolate chips on top, you can use Enjoy Life chocolate chips to keep this cake allergy friendly. I buy them on amazon and they are GMO free, gluten free and soy free. They taste delicious too!