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Peanut Butter Nut Cake



  • 1 cup almond meal
  • 1 cup self raising flour
  • 1/2 cup dark brown sugar
  • 150g coconut yogurt – I used Cocobella Vanilla flavoured yogurt
  • 1/4 tsp salt
  • 1 tsp vanilla extract


  • 1/4 cup peanut butter
  • 1 tbsp coconut oil
  • 1/4 cup chopped nuts (I used walnuts and almonds)
  • Dark chocolate to shave on top


  1. Pre-heat oven to 175°C.
  2. In a large bowl combine the almond meal, flour, sugar, yogurt, salt & vanilla extract. Mix until it sticks together (add a tiny water if you need)
  3. Press the mixture into a lined baking tray. Bake for about 20 mins until golden on top and a skewer comes out clean.
  4. Remove from the oven. In a bowl combine the peanut butter & coconut oil and melt together in a microwave. Mix until smooth and pour over the hot base.
  5. Sprinkle with the chopped nuts. Optional – use a hand grater to add some dark chocolate shavings on top. Freeze for 15 mins to set the peanut butter. Slice into pieces and enjoy!
    Store at room temperature and any leftovers can be stored in the fridge for 3 to 4 days.

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