Chocolate fudge cake with peanut butter icing

Chocolate fudge cake with peanut butter icing

Ingredients

serves 10-12
  • •360ml soya milk
  • •1 tbsp apple cider vinegar
  • •260g plain flour
  • •50g cocoa powder
  • •¾ tsp baking powder
  • •1 tsp bicarbonate of soda
  • •¼ tsp sea salt
  • •150g caster sugar
  • •150ml vegetable oil
  • •2 tsp vanilla extract
  • •2 tsp instant coffee, dissolved in 2 tbsp water

  • Icing

  • •240g peanut butter
  • •240g plant butter
  • •20ml maple syrup

Directions

Cooking mode
  1. 1. Preheat the oven to 180°C. Line two 20cm cake tins.
  2. 2. To make the plant buttermilk, add the apple cider vinegar to a measuring jug, followed by the milk and leave it to sit for two minutes.
  3. 3. In a large bowl, combine the flour, cocoa powder, baking powder, bicarbonate of soda and salt.
  4. 4. In a measuring jug, add the buttermilk, then whisk in the oil, vanilla extract, coffee and sugar.
  5. 5. Gradually whisk the wet ingredients into the dry until smooth. Do not over mix.
  6. 6. Divide the batter evenly between the tins and bake for about 30 minutes, until a skewer inserted into the centre comes out clean. Leave the cakes to cool completely before assembling.
  7. 7. To make the icing, add all the ingredients to a bowl and beat together using a hand mixer until smooth. Place in the fridge until ready to use. Assemble the cake with icing on each layer.
Baker Beanie Author

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