Swirl cakes, zebra cakes, marble cakes - whatever you call them they definitely look amazing even though they are so incredibly tasty!
This peanut butter cup inspired cake uses peanut flour (not peanut butter) & is frosted with a delicious rich, nutty frosting!
Ingredients (makes 4” two tier cake*):
- 150g plain flour
- 2 tsp baking powder
- 100g light brown sugar
- 1 tbsp cocoa powder
- 1 tbsp peanut flour
- 165ml almond milk
- 75g vegan butter, melted
- 3/4 tbsp cider vinegar
- 3/4 tsp vanilla bean extract
- 1/3 cup peanut butter
- 2/3 cup icing sugar
- 2 tbsp dairy free spread
- 1-2 tbsp almond milk
Preheat oven to 160C. Grease two mini springform cake tins (4in*) or line with parchment paper.
In a large bowl mix together the milk, butter, vinegar and vanilla extract until combined.
Add the plain flour, baking powder, sugar and mix together to form a creamy batter.
Halve the batter into a separate bowl. To one mix in the cocoa powder, to the other add the peanut flour.
Once mixed, divide into your two cake tins (one spoon of each at a time) and cook in the oven for around 25 minutes until a skewer comes out clean.
Allow to cool completely before icing. Mix icing ingredients together until smooth, adding more milk if needed.
*For a larger "normal sized" cake, double the recipe and use 8in cake pans! (I made a small one as I live with someone who doesn't eat cake!)