Peanut Butter Cake

makes 8 servings

For the cake:

1 1/2 cup non dairy milk

3/4 cup coconut sugar or other vegan sugar , 2 tbsp more for sweeter

2 tbsp maple syrup

1.5 tsp vanilla extract

1/2 cup heaped smooth nut butter - peanut, almond or cashew butter

1 tbsp oil optional

2 cups flour (I use 1 cup whole wheat or spelt + 1 cup unbleached all purpose)

¼ tsp salt

2 tsp baking powder

¼ tsp baking soda

For the glaze:

1/2 cup heaped semi sweet chocolate

1/4 cup dark chocolate

2 tsp coconut oil preferably refined (optional)

1/4 cup non dairy milk

2 tbsp smooth peanut or almond butter

1 tbsp sugar optional - for sweeter glaze

Method

• Preheat the oven to 180ºc.

• Line or grease a brownie pan.

• In a blender, add non dairy milk, sugar, maple, vanilla, nut butter and oil and blend until the sugar and nut butter are mixed in.

• Add the flours, baking powder, baking soda, salt and pulse for 2 to 3 seconds.

• Pulse twice to combine well into a smooth batter.

• Alternatively, combine the flours, baking powder, baking soda and salt in a bowl and pour the blended nut butter milk mixture into the bowl.

• Mix to make a smooth batter.

• Pour the batter in the prepared pan. Tap to even it out.

• Bake for 21 to 24 minutes or until a toothpick from the centre comes out clean.

• Cool for 10 minutes, then remove from the pan and cool on the wire rack for 15 minutes.

• To make the glaze, combine the chocolate non dairy milk, coconut oil in a saucepan over medium low heat.

• Stir frequently until most of the chocolate starts melting.

• Take off heat and stir until smooth.

• Add the nut butter to the warm hot mixture and mix to combine until smooth. Pour over the cake.