Peanut butter and jam sandwich cake
Ingredients
serves 10
- •170g plain flour
- •1 tsp baking powder
- •¼ tsp bicarbonate of soda
- •80g caster sugar
- •Pinch sea salt
- •200ml soya milk
- •½ tsp apple cider vinegar
- •1 tsp vanilla extract
- •60g smooth peanut butter
- •100g jam such as raspberry, strawberry, blueberry or blackcurrant
- •Handful fresh berries, such as raspberry, strawberry, blueberry or blackcurrant
- •2 tbsp roasted peanuts, chopped
Icing
- •100g smooth peanut butter
- •25g maple syrup
- •2 tbsp plant milk
Directions
Cooking mode
- 1. Preheat the oven to 160°C. Prepare two 20cm cake tins.
- 2. In a large bowl, mix together the flour, baking powder, bicarbonate, sugar and salt.
- 3. In a measuring jug, stir together the milk, vinegar, vanilla and peanut butter. Pour into the dry ingredients and beat to a smooth batter.
- 4. Pour into the tins, cover loosely with foil and bake for 25 minutes. Remove the foil and bake for a further 10-15 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.
- 5. To make the icing, mix the peanut butter, maple syrup and milk together until smooth.
- 6. Spread the jam on one layer, then place the other cake on top. Spread the peanut icing over the top. Top with fresh berries and a sprinkle of peanuts.
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