<<Chai Chocolate Cake with Peanut Butter>>

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.

#foodthoughts #groovyfood #chai #chocolate #drinkmechai #vegan #gf #glutenfree #foodies #peanutbutter

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