Ingredients
serves 10- 180g self-raising flour
- 1 tsp baking powder
- ¼ tsp bicarbonate of soda
- 80g caster sugar
- Pinch sea salt
- 200ml soya milk
- 1 tbsp apple cider vinegar
- 1 tsp vanilla extract
- 65g smooth peanut butter
- ½ peanut butter icing (see recipe)
- 75g jam such as raspberry, strawberry, blueberry or blackcurrant
- Handful fresh berries, such as raspberry, strawberry, blueberry or blackcurrant
- 2 tbsp roasted peanuts, chopped
Directions
Cooking mode
Prevents device sleep
- Preheat the oven to 180°C. Prepare 2 20cm cake tins.
- In a large bowl, mix together the flour, baking powder, bicarbonate of soda, salt and sugar.
- In a measuring jug, stir together the milk, vinegar, vanilla and peanut butter. Pour into the dry ingredients and beat to a smooth batter.
- Pour into the tins, cover loosely with foil and bake for 25 minutes. Remove the foil and bake for another 10 minutes until golden, and a skewer inserted in the centre comes out clean. Leave to cool for 10 minutes before removing from the tins. Leave to cool completely before assembling.
- Make the peanut butter icing.
- Spread the jam on the first cake layer. Place the second cake on top and spread with the icing. Top with fresh berries and a sprinkle of peanuts.
■ every day is treat day ■