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.
250mlalmond milkwarm (heat it on the stove for a few seconds)
1tbspapple cider vinegar
For the frosting
150mlcoconut cream canned, refrigerated for 24 hours
50gdark chocolatemelted (see recipe notes)
Preheat oven to 180 degrees C/350 F.
In a large mixing bowl whisk together the flour, cacao powder, coconut sugar and ground flaxseed. In a separate mixing bow, whisk together the peanut butter, almond milk, vanilla extract and apple cider vinegar.
Pour the wet ingredients into the dry and mix together really well.
Transfer the batter to two round 8 inch cake tins and bake in the oven for around 25 minutes, until a toothpick comes out clean and the middle is spongey. Leave to cool for at least 15 minutes.
Meanwhile, prepare the frosting. Drain away the liquid from the canned coconut cream, add it to a mixing bowl and whisk until fluffy using an electric whisk. At the same time, pour in the melted chocolate. If the frosting looks too liquidy, leave it to solidify in the fridge for around 10 minutes.
Arrange the cake. Spread a thick layer of the frosting on one of the sponges. Place the other one over it, and spread another layer of the frosting on top. Decorate as desired and serve immediately.
Adjust the ratio of sweet to dark chocolate depending on how sweet you want the frosting to be.