Chocolate and Peanut Butter Slices

1. Line a baking tray with baking paper and pre heat oven to 180 fan.

 

2. For the sponge, sift into a bowl:

250g plain flour

100g caster sugar

100g soft brown sugar

70g cocoa powder

1 tsp instant espresso powder

1 tsp bicarb soda 

½ tsp salt

 

3. Mix together and add:

120ml soy milk

1 tbsp apple cider vinegar

1tbsp lemon juice

1 flax egg

 

 

4. Bake for 20 mins

 

5. Meanwhile make the buttercream... whisk 100g vegan block/butter, 50g smooth peanut butter (for vegan recipes, choose a vegan peanut butter), 100g icing sugar and a pinch of salt and caramel sauce...

 

6. Gently heat 100g sugar, 2tbsp soy milk, 25g vegan block, 1/2tsp vanilla until smooth and runny

 

7. Take the cake out and toast a handful of peanuts in the residual heat of the oven.

 

8. When the cake is cooled, cut in half and on one half layer buttercream, 2/3 of the crushed nuts and the caramel sauce, then put the other half on top. 

 

9. Make the ganache by microwaving 150g chocolate (Montezuma's Vegan Buttons) until melted and adding 100g vegan block until it's smooth and pour over the cake.

 

10. Sprinkle the nuts on top and slice up before the ganache cools as it sets a little too solidly to cut neatly!

 

Happy baking! 

 

Thank you to @isis_chai / @branwenvegan for this delicious recipe!