Chocolate Chip Birthday Cake with a Peanut Butter-Chocolate Frosting (GF/DF)

Preheat your oven to 350 degrees F (175 C) and generously grease a 9” cake pan with coconut oil.

For the cake:

1. In a large bowl, whisk together the almond flour, coconut flour, baking powder, and salt. Set the flour mixture aside.
2. In a medium bowl, beat the eggs. Add in the vanilla extract, followed by the melted and cooled coconut oil and the maple syrup. Mix everything together. Now add the coconut sugar to this egg mixture and mix to combine.
3. Combine the wet and dry ingredients and mix until incorporated. Fold in the chocolate chips.
4. Transfer the batter to your prepared cake pan. Bake in the oven for 40-45 minutes until the top of the cake is golden brown and a toothpick inserted in the center comes out clean. Let the cake cool completely.

For the frosting:

1. While the cake is cooling, make the frosting. First, melt the chocolate chips with the coconut oil in the microwave in 15-second increments, stirring throughout, until the chocolate is melted and glossy.
2. Add in the creamy peanut butter and mix to incorporate.
3. Finally, add the maple syrup and mix until the frosting is stiff and spreadable.
4. Frost the cooled cake using an offset spatula. Enjoy!