Moist Chocolate and Peanut Butter Cake

Ingredients:

  • 2 cups flour – 1 white, 1 brown
  • 3 tsp baking powder
  • 1/2 cup brown sugar
  • 2 TBS honey
  • 1 teaspoon salt
  • 1 cup apple puree
  • 0.5 cup coconut milk
  • 1 cup peanut butter, at room temperature
  • 2 cups chocolate chips
  • 1/2 cup blueberries, optional
  • 2 tsp vanilla essence

Method:

Preheat the oven to 170C.

Combine the flour, baking powder, sugar, and salt in a mixing bowl and stir together.

Combine the applesauce, coconut milk, and peanut butter in another bowl and whisk together until smooth. Pour into the flour mixture and stir together until fairly well blended, then use a whisk until the mixture is smooth.

Stir in the chocolate chips and optional blueberries. Pour into 2 lightly oiled 23cm round or square cake pans. Bake for 30 minutes or until browned on top, and a knife inserted into the center comes out with chocolate, but no batter.

Allow to cool to room temperature or just warm, then cut into squares or wedges to serve.

Edited from the original recipe which you can find here:

http://www.vegkitchen.com/recipes/vegan-baking-and-sweets/chocolate-chip-peanut-butter-cake/

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About Sarah

I'm a NutriNomad; born and bred in Bonnie Scotland, living in Sunny Greece and on a continuous journey to discover nutritious food from around the globe!
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