Thicc Double Choc Fudge Swirl Cake

GF RSF
Serves: 8 to 10 (tin size: 20 to 22cm round or square)

Ingredients:

FOR THE CAKE
1 cup (120g) gluten-free flour blend
2/3 cup (80g) raw cacao powder
1 tsp baking powder
2 tbsp coconut flour
2 scoops (60g) of chocolate protein powder
1/2 tsp sea salt
4 eggs
1/2 cup (125ml) melted coconut oil
2/3 cup (160ml) maple syrup
2 tsp vanilla extract
1 cup (250ml) dairy-free milk 
2 tsp apple cider vinegar (for fluff without flour)

FOR THE FUDGE SWIRL
1/2 cup smooth peanut butter 
1/4 cup cacao powder
1/4 cup maple syrup
1/2 cup hot water on hand (thin slightly to swirl consistency)

TO SERVE
TWISTED Protein Double Choc Fudge, to serve
Mixed Berries 

Method:

Preheat the oven to 175°C (350°F). Line your 20 to 22cm tin with baking paper. 

In a large bowl, whisk all wet ingredients until smooth and glossy. In another bowl, combine dry ingredients and stir well. Add dry to wet and fold together until you get a thick, brownie-style batter.

To make the fudge swirl, mix nut butter, cacao, maple, and water until smooth and pourable (but thick, like sauce, not soup).

Pour the batter into the tin, spoon the fudge swirl across, swirl it with a knife or skewer, 1 to 2 rounds only (don’t overdo it). 

Bake for 30-35 minutes. It’s done when edges are firm, top is set, and centre jiggles slightly like a protein-packed belly dance. Cool for 10 minutes, then slice thick. Serve warm with berries and big ol’ scoops of Twisted Double Choc Fudge melting over the top.