Chocolate Cake with Peanut Butter Icing and Pretzels




Chocolate Cake with Peanut Butter Icing and Pretzels


  • Serves 8-12.
  • 1 cup of whole meal flour
  • 1 cup of whole meal self raising flour
  • 2 tsp of baking powder
  • ½ cup of raw cacao powder
  • 1/3 cup of maple syrup
  • 1 tsp of apple cider vinegar
  • 1 cup of melted coconut oil
  • 1 ½ cup of nut milk
  • 100 gr of melted dark chocolate
  • pinch of salt


  1. Preheat your oven to 175 degrees Celsius and line a cake tin with baking paper.
  2. In a mixing bowl sift the flour and cacao together. Add in the baking powder.
  3. In a separate bowl mix the nut milk, apple cider vinegar maple syrup.
  4. Fold the wet ingredients in the dry ingredients using a spatula and add the coconut oil a little at a time stirring.
  5. Then add the melted dark chocolate and a pinch of salt and fold gently.
  6. Place in the cake tin and cook for 45 minutes at 175 degrees Celsius.
  7. Leave to cool while you make the peanut butter icing.
  8. Peanut butter Icing: – 1 cup of peanut butter (crunchy or smooth) – 2 tbsp of maple syrup – 2 tbsp of nut milk – 1 cup of Vegan pretzels.
  9. In a bowl or blender mix the peanut butter, maple syrup and nut milk.
  10. Spread on top of the cake and top with pretzels before serving.



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