We’ve got into a delicious little rhythm of baking on Saturday mornings this last few months…
This is my favourite cake at the moment, no oil #vegan chocolate peanut butter cake. We used to make half this recipe as in the photo but it went so fast I then doubled it (recipe below makes a double layer cake now – to be filled & topped with your fave chocolate frosting), but feel free to half it for the smaller cake as pictured!
Ingredients: 2 cups of flour
12 tbsp cacao or unsweetened cocoa powder
1 tsp each: baking soda and salt
1.5 cups coconut sugar
2 cup soya milk (180g)
2 mashed bananas
2 tablespoon ground flaxseed
1/2 cup almond butter or peanut butter
4 tsp pure vanilla extract
Method: Mix all ingredients, I am lazy and whizz it all in the food processor, but you can just mix it in a bowl. Bake for 20-25 minutes at 180*C, until a skewer inserted in the middle of the cake comes out clean. Enjoy plain or with frosting. L x
