Peanut Butter Ganache Chocolate Snacking Cake

Preheat the oven to 350F and grease a brownie tin. Set aside. To a mixing bowl, add the 3 eggs, 1/2 cup maple syrup, 2 tbsp non-dairy yogurt, 1/4 cup melted and cooled coconut oil, and a splash of vanilla. Once well combined, add the dry ingredients: 1 cup almond flour, 1/2 cup gluten free flour, 1/3 cup cacao powder, a pinch of sea salt, and a pinch of baking powder. Fold everything together until a smooth batter forms. Transfer the batter to the brownie tin and bake for 20-22 minutes. Let cool completely before frosting with the ganache. 

For the peanut butter ganache, to a bowl add 1 cup powdered sugar, 2 tbsp creamy salted peanut butter, and 2 tbsp non dairy milk. Whisk everything until smooth and uniform. If it’s too thick, add non-dairy milk in increments of one tablespoon until desired consistency. Ice the cooled cake and place it in the fridge for a few minutes to set. Slice and enjoy!