RACHEL FOX

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Vegan Peanut Butter Brownie Cake

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This recipe is inspired by Livia’s Kitchen’s chocolate and peanut butter birthday cake. This was so simple to make and is chocolatey, gooey and delicious. This week, my mum was celebrating her birthday and I knew that on this occasion I really had to create something yummy for her. I often find cakes can be one of the trickiest things to bake; they always seem to either not rise or sink in the middle. Without eggs and baking powder, it can be really hard to achieve a nice fluffy texture for sweet treats. However with this one, you really can’t go wrong with a gooey combination of peanut butter and cacao.

Ingredients:

Brownie:

25g dark chocolate

200g smooth peanut butter

100ml brown rice or maple syrup

125ml almond milk

100g ground almonds

20g cacao powder

25g oat flour (or blended oats)

Frosting:

65g smooth peanut butter

40ml brown rice or maple syrup

10g cacao powder

30ml almond milk

Method:

Preheat the oven to 180 degrees Celsius.

Line a square baking tin with grease proof paper.

Break the dark chocolate into a microwaveable bowl and microwave until fully melted.

Mix the melted chocolate, peanut butter, maple/brown rice syrup and almond milk in a bowl until combined.

Add the ground almonds, cacao powder and oat flour/blended oats and combine it all. Add extra almond milk if needed.

Pour it in the lined tin and bake for 20-25 minutes.

Whilst the cake is cooling, mix all the frosting ingredients together, again adding more milk if too thick.

Spread the icing over the cooled cake. I then sprinkled crushed peanuts over my brownie cake.

Slice the brownie into squares and enjoy!

Rachel

FoodRachel Fox