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Preheat the oven to 350°F (177°C). Grease a 6-inch round springform pan with non-stick cooking spray. Line the bottom with a parchment round and line the sides with strips of parchment paper.
Add the chopped apples, cocoa powder, peanut butter, and maple syrup to a high powered blender. Blend on high until completely smooth, stopping to scrape down the sides as needed. Because this recipe incorporates the apple skin, you do want to make sure the mixture is well blended and you want to use a high powered blender that will completely blend the apple skin.
Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake for 60-70 minutes or until the surface of the cake is completely set. The surface of the cake should be dark in color and have some small cracks.
Let the cake cool completely at room temperature and then put it into the fridge for several hours. While the cake can be enjoyed right away after it is cooled, I do recommend the extra step of refrigeration. This helps the flavors develop better. The cake is also very moist and fudgy, so putting it in the fridge will help it firm up and make it easier to cut. If desired, you can frost the cake before serving. Store any leftover cake in an airtight container in the fridge or freezer.