Vegan chocolate peanut cake

Ingredients for 1 servings:

• 3 tbsp flaxseed
• 8 tbsp water
• 150 g margarine or vegan butter
• 50 g peanut butter
• 4 tbsp baking powder
• 200 g dark chocolate, vegan
• 3 tbsp, heaped cocoa powder
• 250 g plant milk (plant-based drink) (e.g. almond milk/oat milk)
• 280 g sugar
• 300 g flour
• 1 handful of peanuts, roasted and salted
• 1 pack of chocolate pudding powder
• 400 ml plant milk (plant drink) (almond milk/oat milk)
• 2 tbsp sugar
• 1 tbsp baking cocoa
• 200 g margarine or vegan butter
• 50 g peanut butter
• 50 g powdered sugar
• 1 pair of peanuts, roasted and salted

Instructions

Working time approx. 20 minutes; Rest time approx. 40 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 40 minutes

For the dough, mix the flour, sugar, cocoa powder, and baking powder in a mixing bowl. In a separate microwave-safe bowl, mix the flaxseed with the water and microwave at 600 watts for 2-3 minutes, until the flaxseed swells and reaches a thick consistency. If you don’t have a microwave, you can also boil the flaxseed on the stovetop at level 2, using the same amount of water as in the microwave. Be careful not to let the water evaporate completely. Melt the dark chocolate in the microwave or on the stovetop, being careful not to burn it; melt it over low heat for a longer period of time rather than over high heat! Mix the melted chocolate with the margarine and peanut butter. Slowly stir this mixture into the dry ingredients. Once everything is combined, add the flaxseed mixture to the remaining dough. Finally, add the plant-based milk to the batter, adjusting according to the consistency of the batter and adding a little more or less plant-based milk as needed. Optionally, add a pinch of salt and a few peanuts. Pour the batter into a greased or parchment-lined baking pan and bake for 35-45 minutes at 180°C. For the cream, mix the pudding powder with the plant-based milk in a saucepan. Cook the pudding as usual and add the sugar and cocoa powder. Once cooked, cover the pudding, let it cool, and refrigerate for at least 1 hour. The pudding should no longer be warm. Beat the margarine or vegan butter with the powdered sugar until creamy, then add the cooled pudding and peanut butter, and a few peanuts if desired, but these are optional. Return the mixed cream to the refrigerator. Remove the finished and completely cooled cake from the pan and spread the cream all over it. I cut a hole out of the center of the cake and filled it with cream. You could also cut the cake in half and fill it with cream, or you could leave it as it is and just cover the outside with cream. I then decorated the cake with a few peanuts, but you can do this however you like. It’s best to keep the finished cake refrigerated to prevent it from spoiling.