Salted Chocolate Cake with Peanut Butter Maple Icing

Cake:

• ½ cup (50g) cocoa powder
• ½ cup (125ml) boiling water
• 1 tsp sea salt flakes
• 2 tsp vanilla extract
• 1 cup (160g) CSR Coconut Sugar
• 3 eggs
• 2/3 cup (160ml) olive oil
• 1½ cups (180g) almond meal

Icing:

• ⅓ cup (80ml) pure maple syrup
• ½ cup (140g) smooth natural peanut butter
• 1 tbsp pure maple syrup, for drizzling
• Sea salt flakes, for sprinkling

1. Preheat oven to 180°C. Grease and line base of a 20cm springform pan with baking paper.
2. Whisk sifted cocoa, the water, salt and vanilla in a jug until combined.
3. Beat coconut sugar, eggs and oil in a small bowl with an electric mixer until creamy. Add almond meal and cocoa mixture; stir 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 small bowl. Spread over top of cake. Serve cake drizzled with extra maple syrup; sprinkled with extra salt.

Tip:

Swap smooth peanut butter for crunchy, if you like. The un-iced cake can be frozen for up to 3 months.