Chocolate Peanut Butter Fudge Cake! (Vegan, Gluten Free, Refined Sugar Free)

Hi guys.

I got back from the festival and really felt like baking seeing as I'd had a few days away! I came up with a recipe for this chocolate peanut butter fudge cake, perfect for rainy day sweet tooth cravings. I also made a peanut butter buttercream icing to top it off, which was the perfect salty accompaniment! This cake will fool anyone into thinking its packed full of sugar, dairy and eggs. It's the perfect imitation of a not so healthy cake! We ate this with cups of tea whilst watching harry potter movies, which was a perfect cosy family day. Hope you like it!

You Will Need:

• 1/2 cup gluten free plain flour (or normal if you aren't intolerant to gluten)
• 1/2 cup oat flour (I just ground up some oats in my nutribullet)
• 4 tbsp peanut flour
• 3/4 cup cacao powder
• 2 tsp baking powder
• 1 medium ripe avocado
• 1 and 1/2 very ripe bananas
• 1/2 cup agave or maple syrup
• 1/4 cup melted coconut oil
• 1 cup plant milk (oat, almond, hemp, soya etc)
• 1 tbsp white wine vinegar
• 2 tsp vanilla essence

Start by preheating your oven to 180C, and lining a circular cake tin. Then mash your banana and avocado together until combined and smooth. Add your maple syrup, coconut oil and vanilla essence. Add the tablespoon of vinegar to your almond milk, and let it curdle for 1-2 minutes. Then add this into the mix. Add all of the rest of your ingredients and stir to combine. Then pour it all into the cake tin and bake for 40-50 minutes or until a skewer comes out clean! It really is that easy to make!

For the buttercream, I mixed 4 tbsp vegan butter (but you could use coconut oil) with 2 tbsp peanut flour, and 2 tbsp maple or agave syrup. You can play around with the quantities depending on how sweet you like it and how much icing you want. I then topped mine with chia seeds, cacao nibs and goji berries for a bit of crunch.

Hope you liked the recipe!

Moo x