Choc chunk almond and peanut cake with caramel frosting

Hitting the sweet and soft spot (for caramel, peanuts and chocolate lovers that is) with this recipe. Recommend fresh, crunchy peanuts for this one (rather than using up some that may have sat in the pantry for a bit too long!?!?) it really makes a big difference to the crunch factor in the cake and on top – making it more a snickers vibe…*winks.

Find the full recipe below.



Serves 10-12

Gluten free : Dairy free : Vegetarian

1/4 cup (80ml) extra virgin olive oil or melted butter

1/3 cup (58g) coconut sugar or maple syrup

4 free range eggs

1 tsp (5ml) vanilla extract

1 tsp baking powder

2 cups (220g) almond meal

1/2 cup (95g) roasted peanuts, chopped

180g roughly chopped dark chocolate



1/2 cup smooth natural peanut butter
3 tbsp maple syrup

2 tbsp soy or other plant based milk

1/3 cup (approx 65g) peanuts, chopped


Heat oven to 180C and line a 20cm x 20cm square cake tin with greaseproof paper. In a large bowl whisk olive oil, coconut sugar, eggs, vanilla, and baking powder until creamy. Add almond meal, peanuts and chopped chocolate and mix. Pour into lined cake tin and place in oven to cook for 25-30 minutes or until skewer inserted into the middle comes out mostly clean (you need some fudgey-ness to this cake not dry-ness). Set cake on wire rack to cool in tin for 10 minutes before removing from tin to cool completely. Whilst cake is cooling, place peanut butter, maple syrup and milk in a a bowl and whisk until smooth. Once cake is cooled spread frosting over the top, sprinkle with chopped peanuts and serve.

Jacqueline Alwill

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