Chocolate Cake with Peanut Butter Icing
  • Cooking Time: 40 minutes
  • Servings: 10
  • Preparation Time: 30 minutes
  • CAKE:
  • 1/2 cup sour cream
  • 4 TBSP black cocoa
  • 2 TBSP regular cocoa
  • 1/4 cup water
  • 1/2 cup butter (1 stick, melted)
  • 1/3 cup sugar substitute (Monk Fruit, Stevia, Pyure, or Swerve)
  • 2 eggs
  • 2 cups almond flour
  • 1 tsp baking soda (or powder if using Dutch processed cocoa)
  • 2 TBSP white vinegar
  • ICING:
  • 8 oz Philadelphia cream cheese
  • 5 TBSP sugar substitute (Monk Fruit, Stevia, Pyure, or Swerve)
  • 1 tsp vanilla
  • 1/2 cup peanut butter (I use Crazy Richard's)
  1. In a bowl, mix together your sour cream, cocoa, and water. Add in your sugar substitute and melted butter. Add in one egg at a time, whisking the egg into the mix. Once all your eggs are in, whisk in your almond flour.
  2. Separate the batter into two bowls, equally. In a small bowl, stir together 1 TBSP white vinegar and 1/2 tsp of baking soda. It will start to foam. Pour that into one bowl with the batter and mix in. Take that bowl with the baking soda mixed in, and pour the batter into a lined cake pan. I used a 7-inch cake pan.
  3. Bake at 350 for roughly 40 minutes, or until the cake passes the toothpick test. Set aside and let cool.
  4. In the meantime, stir the remaining baking soda and vinegar together and pour it into the other bowl of batter. Pour into a lined cake pan and bake.
  5. For the icing, it's super easy, just use a mixer to blend together all the ingredients.
  6. Once your cakes have cooled, you can ice them and you're ready to go!
  7. Keep in the fridge for up to a week. You can also freeze it.
Recipe from The Hungry Elephant