Chocolate peanut butter cake

Ingredients

makes 1 cake

• 250ml almond milk
• 1 tsp apple cider vinegar
• 250g self-raising flour
• 200g caster sugar
• 75g cocoa powder
• 1 tsp bicarbonate of soda
• ½ tsp fine sea salt
• 130ml vegetable oil
• 3 tbsp aquafaba
• 1 tsp vanilla extract
• 1 tbsp instant coffee with 110ml water
• 240g peanut butter
• 240g vegan butter
• 20ml maple syrup

Directions

1. Preheat oven to 180°C. Prepare two cake tins.
2. To make the vegan buttermilk, add the apple cider vinegar to a measuring jug, followed by the milk and leave it to sit for two minutes.
3. In a large bowl, add the flour, cocoa powder, bicarbonate of soda, salt and sugar, and mix thoroughly.
4. In a medium bowl, whisk together in the oil, vanilla, aquafaba and coffee. Pour in the the buttermilk and stir.
5. Add wet ingredients to the dry, and mix until combined. Divide the mixture evenly between the cake tins. Bake for 40-50 minutes, or until a skewer inserted in the center comes out clean. Leave to cool completely before icing.
6. To make the icing, use a mixer to beat peanut butter, butter, and maple syrup until smooth. Place in the fridge until ready to use. Assemble the cake with icing on each layer.