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
- 250g peanut butter (@picspeanutbutter)
- 250ml plant milk ( we used brown rice milk @rudehealth)
- 175g agave syrup
- 150g oat flour (@hollandandbarrett)
- 115g almond flour (@sainsburys)
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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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