PEANUT BUTTER CAKE

PEANUT BUTTER CAKE

 

PEANUT BUTTER CAKE

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!) 😋



Category cakes Servings 4 Prep Time 15 minutes
Cook Time 30 minutes Total Time 45 minutes Difficulty medium

 



INGREDIENTS

CAKE

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PEANUT BUTTER GLAZE

  • 100g peanut butter
  • 30g agave syrup
  • 20g coconut oil (optional @vitacocoeu )

      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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