So the ingredients: (Makes 12 slices)
Cake and Peanut Butter Filling
200g Self Raising GF Flour (Doves)
25g Corn Flour
1 tsp Baking Powder
30g Raw Cacao (Food Thoughts)
20g Chai Powder (Drink Me Chai)
1 tsp Vanilla Extract
1tbsp Agave (Groovy Food Company)
Coconut Oil (Groovy Food Company)
Aquafaba (equivalent to 4 eggs= 12 tbsp)
Lemon Juice
225g Vegan Spread (Vitalite)
200g Caster Sugar
25g Coconut Sugar (Groovy Food Company)
Crunchy Peanut Butter (Meridian)
Cake Topping
Raw Cacao Nibs (Food Thoughts)
75g Dark Chocolate (Green and Blacks)
30g Vegan Spread (Vitalite)
Method:
Preheat the oven to 180 degrees and grease cake tins with coconut oil.
With a blender cream together the vegan spread and sugars. (Cream for around 5 minutes or until the texture is lump free).
Prepare the egg mix, 12tbsp of aquafaba (drained chickpea juice from a tin of chickpeas), add a dash of lemon juice and mix well.
Sift flour, chai powder, cacao and baking powder into a bowl.
Whilst the spread/sugar mix is blending, slowly add in the aquafaba mix with a little flour mixture at a time.. keep going until all of the mixture is combined.
Whilst mixing add 1 tsp of vanilla extract and the agave to the egg mix.
Transfer evenly into cake tins and bake for 25mins.
Whilst the cake is baking prepare the chocolate topping.
Melt 75g of dark chocolate in a bowl.
Add 30g vegan spread and mix until both are melted together.
Once the cake is baked and cooled, spread over the peanut butter onto one half of the cake and top with the other cake.
Once the cake is assembled and cooled drizzle the chocolate mix on top of the cake.
I then use Food Thoughts Cacao Nibs to decorate.