Chocolate peanut butter cake

Ingredients for 1 servings:

• 500 ml flour
• 500 ml sugar
• 180 ml baking cocoa
• 2 tsp baking soda
• 1 tsp baking powder
• 1 tsp salt
• 120 ml margarine
• 2 tbsp flaxseed meal
• 250 ml soy milk (soy drink) or other plant-based drink
• 1 tsp apple cider vinegar
• 1 tsp vanilla extract
• 250 ml coffee
• 250 ml peanut butter
• 250 ml margarine
• 30 ml maple syrup or other vegan sweetener

Instructions

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

vegan, for 8 pieces

Preheat the oven to 190°C (fan/convection oven). Mix the soy milk with the vinegar and let it stand. The “milk” will clump slightly. Melt the margarine and add the vanilla extract, flaxseed, and coffee. Combine the flour, baking soda, baking powder, salt, sugar, and cocoa powder. Add the wet ingredients to the dry ingredients and mix well. The batter will be firmer than a typical chocolate batter. Divide the batter between two springform pans (I used two quiche pans; it worked great, too. You can also use one large pan and halve the batter later). Bake in the hot oven for about 35-50 minutes. Do the skewer test: Insert a wooden skewer into the batter; if it comes out clean, it’s done. Let it cool and prepare the buttercream in the meantime. Mix the margarine, peanut butter, and syrup with a mixer. Refrigerate the batter until the cake is ready. Spread half of the cream on one layer, place the second layer on top, and spread the remaining cream on top. Be sure to refrigerate the finished cake, otherwise the peanut butter cream will melt and be unappealing!