adapted from a recipe found on paleogrubs.com
Yields one 6 inch cake round
1 cup creamy natural peanut butter
2 large eggs
1 teaspoon vanilla extract
1/3 cup maple syrup
1/3 cup cocoa powder
1/2 teaspoon baking soda
Preheat oven to 325 degrees F.
Line a 6 inch round cake pan with aluminum foil and spray with nonstick coking spray.
Mix by hand all ingredients in a large mixing bowl until incorporated and smooth. Spoon into prepared cake pan and make sure the surface of the batter is even and equally distributed.
Bake for 22-24 minutes until a toothpick inserted in the center of the batter comes out with just slightly wet batter. If you wait until the toothpick comes out clean you wont get the fudgy texture when it cools.