5 INGREDIENT PEANUT BUTTER CAKE

 

5 INGREDIENT PEANUT BUTTER CAKE

A warm, rich and nutty peanut butter cake topped with peanut butter caramel glaze and our Cashew Pies!



Cooking Time 30 minutes Category Breakfast Servings 4
Prep Time 15 minutes Calories 500 Author Priyanka

 



INGREDIENTS

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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