- YIELD: 12 slices (12 Servings)
- PREP: 5 mins
- COOK: 45 mins
- READY IN: 50 mins
Seriously, is there anything better than Peanut Butter and Chocolate? Served with my most delicious frosting EVER and it's a match made in flavour heaven; the dark, rich bitterness of the cacao beans, the creamy, smooth, thick peanut butter that gets stuck in every crevice of your mouth..
- 240 g Vegan Margarine OR 200g coconut oil OR 240g light olive oil
- 4 chia eggs (1tbsp chia seeds soaked in 3tbsp water = 1 egg)
- 200 g Almond or Oat milk
- 150 g coconut sugar
- 240 g self raising gluten free flour
- 70 g raw cacao powder
- 2 tsp gluten free baking powder
- 4 tbsp smooth peanut butter OR other nut butter of choice
- Preheat oven to 180ºC. Line a baking tin with baking paper or lightly rub with coconut oil.
- Mix margarine or oil, egg replacers and milk of choice in a large bowl.
- Add sugar and whisk. Sift in flour, cacao powder and baking powder, and mix well. (Alternatively, add all ingredients into your blender and whiz until combined- that's what I do!)
- Pour into your baking tray and dollop the peanut or nut butter on the top. Using a skewer or a knife, run the nut butter through the cake, vertically, and then horizontally.
- Bake for 20-30 mins, and insert a skewer. You want the cake to be a little runny in the centre. If it's firm on top but still comes out with cake on the tip of the skewer, perfect. Remove it from the oven, and allow it to cool to room temperature. The less it's cooked the better, as this will give it a dense, fudgy, mud-like centre.
- Allow to cool completely, and frost with my super secret frosting!
- Mix 1 large, overripe avocado, 1 tbsp peanut butter, 2 tsp coconut sugar, 3 tsp cacao powder, and 2 tsp almond milk. Mix until smooth and velvety. Spoon over the top of the cake and enjoy! Cut into squares and enjoy!