Easy gluten-free vegan chocolate cake with peanut butter! Served with a simple frosting, this dessert is very chocolatey, fluffy and moist, as well as oil-free. Perfect with a cup of tea or for special occasions.
Firstly, preheat the oven to 180 degrees C/150 degrees F. Whisk together the coconut sugar, rice flour, cacao powder, buckwheat flour, baking powder and baking soda.
In a separate mixing bowl, whisk together the wet ingredients. Start with the peanut butter, then gradually add the plant based milk, using a handheld whisk to break apart any clumps. Then, add the apple cider vinegar and flax eggs.
Add the wet ingredients to the dry and mix them together really well, before transferring to two 9-inch round cake tins. Bake in the preheated oven for around 20-25 minutes.
Meanwhile, prepare the frosting (not forgetting to leave the coconut cream in the fridge for 24 hours beforehand). Drain away the liquid from the coconut cream, then whisk using a handheld electric whisk while pouring in melted vegan chocolate.
I used a mixture of sweet dairy-free chocolate and dark chocolate to achieve a good balance of flavour, but you can adjust this depending on your preference (e.g., using no dark chocolate will result in a very sweet frosting). If the frosting looks too liquidy at the end, leave it in the fridge for around 10 minutes.
Once the cake is ready, allow it to cool for at least 15 minutes before arranging. To arrange, spread a thick layer of the frosting on one of the sponges. Place the other sponge on top followed by another layer of frosting. Decorate as desired and serve immediately. This cake keeps well in the fridge for up to 4 days.
Adjust the ratio of sweet to dark chocolate depending on how sweet you want the frosting to be.