PEANUT BUTTER CAKE

PEANUT BUTTER CAKE

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    Servings

    4
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    Prep Time

    15 Minutes
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    Cook Time

    30 Minutes
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    Total Time

    45 Minutes
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    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
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