Sometimes you just need to take that classic vanilla cake to the next level with some chocolate chips. And some chocolate icing on top. And some peanut butter mixed in with the chocolate icing for good measure, you know what I mean?
- 1 1/4 cups almond flour
- 1 cup oat flour
- 1 tsp baking soda
- 1/4 tsp salt
- 3 eggs
- 1/3 cup melted coconut oil
- 1/2 cup maple syrup
- 1 tsp vanilla
- 1/4 cup chocolate chips
- 2 tbsp milk of choice (I used almond milk)
- 2 tbsp cocoa powder
- 1/4 cup creamy peanut butter
- 3 tbsp maple syrup
- Preheat oven to 350F and line an 8×8 pan with parchment paper or spray with nonstick spray.
- In a medium bowl, whisk together almond flour, oat flour, baking soda, and salt.
- In a large bowl, whisk together eggs, coconut oil, maple syrup, and vanilla until smooth.
- Add dry ingredients to wet and stir to combine. Fold in chocolate chips.
- Pour into baking dish and bake in oven for 30-35 minutes or until toothpick inserted in comes out clean.
- Let cool completely before frosting.
- For the Frosting: Melt together the chocolate chips and milk until the mixture is smooth*. Stir in the cocoa powder, peanut butter, and maple syrup until smooth.
- Frost cake and enjoy!
- Feel free to add more milk to thin, or more peanut butter to thicken to reach your desired consistency of icing.
- I melted the chocolate chips and milk together in increments in the microwave. You can also use a double burner.
- Please note: I have not tried different types of ingredients, different flours, etc. Typically almond flour and oat flour are fairly interchangeable with each other as well as all purpose flour. However I have’t tried any swaps and can’t guarantee the results.
- Category: dessert
- Method: oven
- Cuisine: American
Keywords: cake, chocolate chip cake, chocolate cake, gluten free cake