Vegan Peanut Butter Cake with Chocolate Ganache
This gluten-free vegan peanut butter cake is for you if you love peanut butter and chocolate! It's deliciously moist and not overly sweet.
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Servings: 1 cake (12 servings)
Ingredients
- for the peanut butter sponge
- 1 cup Unsweetened Apple Sauce or Ripe Mashed Banana - 250g
- ½ cup Nondairy Yoghurt - 125g
- ¼ cup Liquid Sweetener
- ½ cup Smooth Peanut Butter - 130g
- 1 + ⅓ Oat Flour - 120g
- 1 cup Almond Meal - 80g
- 2 tsp Baking Powder
- ½ tsp Salt
- chocolate ganache frosting
- ¼ cup Cocoa or Cacao Powder - 30g
- 2-3 tbsp Liquid Sweetener
- ¼ cup Nondairy Milk or Water
Instructions
- Pre-heat your oven to 180°C / 350°F / 160°C fan and prepare your baking tin with baking parchment paper.
- Add your apple sauce, yoghurt, liquid sweetener and peanut butter to a mixing bowl and whisk until smooth.
- Add in your oat flour, ground almonds, baking powder and salt and mix until combined.
- Transfer the cake batter into your baking tin, spread it out evenly and bake for 20 minutes.
- Once baked, place the baking tin onto a wire rack to cool.
- Add your cocoa powder, liquid sweetener and milk to a mixing bowl and whisk until smooth then spread it over your cake.
- Add a few dollops of peanut butter on top and use a knife to create a swirl effect.
- Place the cake into the fridge for at least 30 minutes then remove it from the tin and slice with a hot, wet knife.
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