This may be the best dessert you'll ever make, and you will not even THINK it's healthy for a second. That's all I can say, get baking!
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Ingredients:
Directions:
Preheat oven to 325° and line a 9” loaf pan with parchment paper, or grease with coconut oil. Set aside.
If you’re using oats for oat flour, or almond meal instead of almond flour, grind these well in a food processor, Ninja, or somethjng comparable and set aside.
Add dry ingredients together in a medium bowl (except cocoa powder) and mix well.
In a large separate bowl, mix wet ingredients with a hand mixer. Omit the peanut butter here. I like to melt the coconut oil first during this steps, and add eggs last.
Add dry mixture to wet and mix well until combined and smooth.
Pour about 1/3 of the batter into a separate bowl. Add 2 tbsp of cocoa powder to this mixture and pour into loaf pan.
With the remaining 2/3 batter, add 1/4 cup of peanut butter and mix until smooth.
Pour the white peanut butter over the chocolate batter in the loaf pan. With a butter knife, gently swirl the mixtures to create the marble effect.
Bake in the center rack of the oven for about 55 minutes.
Turn the oven to 350° and bake for about another 10-15 mins, or until a toothpick comes out clean in the center of the cake.
Allow to cool on wire rack before slicing.
Optional icing: once cooled, combine all icing ingredients and mix well. If too thin, add more cocoa powder. If not sweet enough, add more maple to adjust accordingly. Pour mixture over the cake and cool on the counter or in the refrigerator.
Store in an airtight container in the refrigerator for up to 5 days, or freeze.
xoxo,
- Brooke
Ingredients
Directions
Preheat oven to 325° and line a 9” loaf pan with parchment paper, or grease with coconut oil. Set aside.
If you’re using oats for oat flour, or almond meal instead of almond flour, grind these well in a food processor, Ninja, or somethjng comparable and set aside.
Add dry ingredients together in a medium bowl (except cocoa powder) and mix well.
In a large separate bowl, mix wet ingredients with a hand mixer. Omit the peanut butter here. I like to melt the coconut oil first during this steps, and add eggs last.
Add dry mixture to wet and mix well until combined and smooth.
Pour about 1/3 of the batter into a separate bowl. Add 2 tbsp of cocoa powder to this mixture and pour into loaf pan.
With the remaining 2/3 batter, add 1/4 cup of peanut butter and mix until smooth.
Pour the white peanut butter over the chocolate batter in the loaf pan. With a butter knife, gently swirl the mixtures to create the marble effect.
Bake in the center rack of the oven for about 55 minutes.
Turn the oven to 350° and bake for about another 10-15 mins, or until a toothpick comes out clean in the center of the cake.
Allow to cool on wire rack before slicing.
Optional icing: once cooled, combine all icing ingredients and mix well. If too thin, add more cocoa powder. If not sweet enough, add more maple to adjust accordingly. Pour mixture over the cake and cool on the counter or in the refrigerator.
Store in an airtight container in the refrigerator for up to 5 days, or freeze.
