Prep: 45 minutes | Cook: 15 minutes | Total Time: 60 minutes
This peanut butter cake is simple and delicious. You really can’t go wrong with a peanut butter and cocoa combination.
This recipe makes for a fluffy, light and airy texture – without eggs, baking powder or flour!
What do you need? Ingredients:
Cake
- 300g Farmers & Co Creamy or Crunchy Peanut butter
- 185ml maple syrup
- 185ml almond milk
- 150g ground almonds
- 30g cacao powder
- 35g buckwheat flour
- A pinch of salt
The Frosting
- 100g Farmers & Co smooth peanut butter
- 60ml maple syrup
- 15g cacao powder
- A pinch of salt
- Preheat the oven to 180 degrees Celsius
- Grease a cake tin with oil.
- Mix the peanut butter, maple syrup and almond milk in a bowl.
- Add the ground almonds, cacao powder, buckwheat flour and salt and combine it all.
- Pour it in your greased tin and bake for 30-35 minutes.
- Whilst the cake is cooling, mix all the frosting ingredients together.
- Spread the icing over the cooled cake and serve.