-
Servings
4 -
Prep Time
15 Minutes -
Cook Time
30 Minutes -
Total Time
45 Minutes -
Difficulty
Medium
Ingredients
CAKE
| 250g | peanut butter (@picspeanutbutter) |
| 250ml | plant milk ( we used brown rice milk @rudehealth) |
| 175g | agave syrup |
| 150g | oat flour (@hollandandbarrett) |
| 115g | almond flour (@sainsburys) |
PEANUT BUTTER GLAZE
| 100g | peanut butter |
| 30g | agave syrup |
| 20g | coconut oil (optional @vitacocoeu ) |
A warm, rich and nutty peanut butter cake topped with peanut butter caramel glaze and our Pocket-sized Pies! (you can swap the peanut butter pies for our Cashew pie!) 😋
METHOD
- Heat the milk until warm to the touch, and combine with agave syrup and peanut butter
- The warm milk should allow the pb to melt and combine, if not use a whisk / blender to combine
- Stir in the oat and almond flour
- Fill a 7 or 8'' cake tray and bake for 30 - 35 minutes in a preheated oven (180C) until golden
- For the topping, once the cake has cooked, melt the peanut butter and coconut oil in a bain Marie, stir in the agave, and pour over the rich and nutty pb sponge
- Refrigerate to set the pb caramel or indulge immediately for a gooey nut butter caramel indulgence