Chocolate Peanut Butter Cake

Chocolate Peanut Butter Cake... because it's somebody's birthday somewhere! So, happy birthday to that somebody, and now let me enjoy my peanut-buttery, super-chocolatey, plant-based, gluten-free cake! Thanks Jasmine (a.k.a. @livelymeals) for this super tasty recipe!


2 tbsp raw cashews 
Peanut butter layer:
1 cup creamy peanut butter 
2 tbsp maple syrup 
1 tbsp coconut oil (melted) 
Chocolate layer:
1/3 cup cacao powder 
3 tbsp maple syrup 
1/4 cup coconut oil (melted) 


  1. Line a loaf pan with parchment paper.
  2. Pulse the Squares and cashews in a food processor until the pieces are very small and they form a dough like consistency. 
  3. Press the dough into the bottom of the loaf pan. 
  4. Stir together the peanut butter coconut oil and maple syrup. Then pour it onto the dough. If the mixture is not thin enough to pour, then gently spread it onto the crust with a rubber spatula. 
  5. Mix together the cacao powder, maple syrup and coconut oil and then pour it onto the layer of peanut butter. 
  6. Place the cake in the freezer to set for an hour. Store them in the fridge and pop them out when you are ready to eat them. 

                        6.02.2017 | Square Kitchen