The Best Chocolate Brownie Cake

Preheat oven to 150ºC (300ºF). Grease an 8-inch round cake tin.

Blend dates until they start becoming smooth. Add vanilla, peanut butter, coconut milk and coconut oil and blend until smooth. Add eggs and mix in with a fork until combined.

Sieve in plain flour or coconut flour, cocoa powder, baking powder and salt. Mix with a spatula until mixture is smooth. Stir in chopped almonds.

Pour mixture into the cake tin and flatten with a spatula. (Take some time to get it level as it won’t change shape much while cooking.) Bake for about 25 minutes or until the top of the cake looks cooked. It should be firm to the touch but with a little give. Let cool completely before turning out.

For the icing:
Melt coconut oil, peanut butter, cocoa and vanilla essence. Take off heat, add honey and stir until combined. Pour icing over the turned out cake. (It’s best to have the cake on the plate you are going to serve it on before you ice it.)

Notes:
1. If you use coconut flour, store the cake in the fridge.
2. If you don’t have coconut milk, you can use dairy milk.
3. You can substitute the almonds for any nut of your choice.