Profusion

What better way to celebrate Father's Day than with a deliciously indulgent chocolate peanut butter cake? Give this one a go this weekend and tag us in your creations!

MAKES
1 8-inch cake

INGREDIENTS
🥜 310ml plant based milk
🥜120g coconut sugar
🥜130g peanut butter
🥜20g coconut oil, melted, or mild olive oil
🥜250g all-purpose flour
🥜Pinch Profusion pink Himalayan salt
🥜1 tsp ground cinnamon
🥜2 tsp baking powder
🥜½ tsp baking soda
🥜1 tsp apple cider vinegar, or lemon juice

For the frosting:
🍫 120g peanut butter
🍫100g icing sugar
🍫85ml plant based milk
🍫25g raw cacao powder
🍫10g coconut oil
🍫50g salted peanuts, chopped roughly

METHOD
🍰 Pre-heat the oven to 170°C (fan oven) and line an 8-inch cake tin.
🍰 Put the milk, sugar, peanut butter and oil into a food processor or blender and blend until smooth.
🍰 Sift the flour into a large mixing bowl, then add the salt, cinnamon, baking powder and soda. Make a well in the middle of the dry ingredients then pour the wet ingredients into it. Fold the mixture until you have a smooth batter.
🍰 Stir the vinegar into the batter, it should fizz a little bit. Pour the batter into your prepared tin and put in the oven for 20 minutes, until a cake tester comes out clean.
🍰 Meanwhile, use an electric whisk to beat together all of the ingredients for the icing.
🍰 Allow the cake to cool completely before covering with icing.
Sprinkle peanuts on the top before serving.