["Vegan Peanut Butter And Chocolate Cake | Recipes

Ingredients
Method

Ingredients

Chocolate Cake
- 200 g Plain flour
- 200 g Caster sugar
- 40 g Cocoa powder
- 2 tsp Baking powder
- 0.5 tsp Bicarbonate of soda
- 200 ml Almond milk
- 2 tsp Cider vinegar
- 100 ml Sunflower oil
- 1 tsp Vanilla extract
- 100 g Sunpat Peanut Butter
Frosting
- 150 g Sunpat Peanut Butter
- 40 g Cocoa powder
- 6 Tbs Maple syrup
- 6 Tbs Almond milk
- 50 g Dairy-free margarine
- 50 g Icing sugar

Method

1

Preheat the oven to 180C/160C Fan/Gas 4. Grease and line the base of each cake tin with a circle of baking paper.

2

Sift the flour, caster sugar, cocoa powder, baking powder, bicarbonate of soda and a pinch of salt into a mixing bowl.

3

Measure the almond milk into a jug, add the cider vinegar and mix to combine – the milk will thicken. Add the oil and vanilla extract.

4

Make a well in the middle of the dry ingredients, pour in the oil and milk mixture, add the peanut butter and whisk to combine. Continue mixing until smooth.

5

Divide the cake mixture evenly between the prepared tins and level with the back of a spoon.

6

Bake for 25–30 minutes, or until the cakes have risen and a wooden skewer inserted into the middle of the cakes comes out clean.

7

Leave the cakes to cool in the tins for 3–4 minutes and then carefully turn out onto a wire rack and leave until cold.

8

Meanwhile, prepare the frosting. Tip all of the ingredients into a mixing bowl and beat until smooth.

9

Place one cake on a serving plate and spread the top with half the frosting. Top with the second cake layer and spread the remaining frosting over the top, spreading it smoothly with a palette knife.

10

Scatter with roughly chopped peanuts and dark chocolate shavings to serve.

Comments & Ratings

More Sun Pat recipes

	200 g	Plain Flour
	200 g	Caster Sugar
	40 g	Cocoa Powder
	2 tsp	Baking Powder
	0.5 tsp	Bicarbonate Of Soda
	200 ml	Almond Milk
	2 tsp	Cider Vinegar
	100 ml	Sunflower Oil
	1 tsp	Vanilla Extract
	100 g	Sunpat Peanut Butter
	150 g	Sunpat Peanut Butter
	40 g	Cocoa Powder
	6 Tbs	Maple Syrup
	6 Tbs	Almond Milk
	50 g	Dairy-free Margarine
	50 g	Icing Sugar

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Vegan Peanut Butter and Chocolate Cake

Ingredients

Chocolate Cake

Frosting

Method

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Comments & Ratings