Method
- Preheat the oven to 180C/160C Fan/Gas 4. Grease and line the base of each cake tin with a circle of baking paper.
- Sift the flour, caster sugar, cocoa powder, baking powder, bicarbonate of soda and a pinch of salt into a mixing bowl.
- 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.
- 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.
- Divide the cake mixture evenly between the prepared tins and level with the back of a spoon.
- 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.
- 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.
- Meanwhile prepare the frosting. Tip all of the ingredients into a mixing bowl and beat until smooth.
- 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.
- Scatter with roughly chopped peanuts and dark chocolate shavings to serve.
Recipe Tips
For best results, choose a dairy-free spread that has a high fat and low water content.
Thaks
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