CHOCOLATE, COCONUT AND PEANUT CAKE
SERVES 8-10
“For me there is only one rule for chocolate cakes: they need to be light, moist and slightly fudgy. This recipe ticks all those boxes. One of the highlights is that, even though it’s vegan, you can’t really tell.”
100g vegan butter, plus more for
the pan
300ml almond milk
2 tbs apple cider vinegar
50g smooth peanut butter
2 tsp instant coffee
250g self-raising flour
50g cocoa powder
2 tsp baking powder
1 tsp bicarb soda
250g caster sugar
FOR THE CHOCOLATE CREAM
400ml can of good-quality, full-fat
coconut milk
About 200g vegan dark chocolate
(70% cocoa solids)
50g smooth peanut butter
270ml vegan cream
50g icing sugar
Butter three 20cm round cake pans with vegan butter and line the bases with baking paper. Preheat the oven to 180°C.
Heat the almond milk in a large saucepan and,
