Ingredients:

  • 2 cups (250g) almond flour
  • 3/4 cup (150g) coconut sugar
  • 1 tsp (5g) baking soda
  • 1/2 tsp (3g) sea salt
  • 1/2 cup (125g) creamy natural peanut butter
  • 2 large eggs
  • 1/2 cup (120ml) unsweetened applesauce
  • 1/2 cup (120ml) unsweetened almond milk
  • 1 tsp (5ml) pure vanilla extract
  • 1/2 cup (125g) creamy natural peanut butter
  • 1/2 cup (120g) plain Greek yogurt
  • 3 tbsp (45ml) maple syrup
  • 1 tsp (5ml) vanilla extract
  • 2 tbsp (30ml) almond milk

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease a 9-inch cake pan with a light coating of oil and line the bottom with parchment paper.
  2. In a large bowl, whisk together the almond flour, coconut sugar, baking soda, and sea salt.
  3. Add the peanut butter, eggs, applesauce, almond milk, and vanilla extract. Use an electric mixer on medium speed until the batter is smooth and pale, with no visible lumps of peanut butter.
  4. Pour the batter into the prepared pan, smoothing the top with a spatula.
  5. Bake for 30–35 minutes. The cake is done when the edges are golden brown and a toothpick inserted into the center comes out clean or with just a few moist crumbs.