Gluten Free and Vegan Chocolate Cake with Cocoa Peanut Butter Sauce

Wow. Just wow. There are no other words ... I'm a chocolate fanatic, and this recipe totally satisfied my cocoa cravings!

This is another adaptation of a Bethenny Frankel recipe, and she has not led us astray! So crazy delicious!

Here's The Skinny:

Each generous slice (serves 6) has 417 calories, 6.1 grams fiber, and 10.4 grams protein! Pretty dang good for a piece of chocolate cake if you ask me!

Recipe:

For the cake:

1 1/4 cups oat flour
1 cup raw sugar
1/3 cup unsweetened dark cocoa powder
1 teaspoon baking powder
1/2 teaspoon salt
1 cup water
1 teaspoon warm water
1 teaspoon vanilla extract
2 tablespoons coconut oil
1 teaspoon apple cider vinegar

1) Preheat oven to 350
2) Combine all the ingredients in a large bowl, and stir until combined.
3) Pour into a bread pan, and bake for 40 minutes, rotating the pan halfway through.

For the cocoa peanut butter sauce:

1/3 cup raw sugar
1 1/2 tablespoons coconut oil
2 1/2  tablespoons creamy peanut butter
2 tablespoons unsweetened cocoa powder
2 tablespoons original almond milk
2 teaspoons vanilla extract

Combine ingredients in a small saucepan, and heat until the crystals from the raw sugar are dissolved. Then drizzle over the chocolate cake for an incredible experience!

This recipe is a MAJOR keeper! SO SO delicious, and not a bad calorie count for the size of the piece of cake! You could easily cut the cake into 8 and still have a good serving size!

Next time, I'm planning to bake the cake in ramekins instead of in a bread pan, because the cake was pretty crumbly and hard to get out of the pan and serve. I think serving this cake in ramekins with the sauce over top would be perfect!