cake

Do you like cake? Do you like chocolate and peanut butter? Yes? Well you’re in the right place, my friend. This chocolate peanut butter marble cake has been sent to satisfy your cake cravings. This was actually a treat for my boyfriend, who has been rambling on about a special cake for the past few weeks. He kept saying he doesn’t want anything fancy, just a ‘marble cake’. I dread to think what I’m going to have to make when he tells me his idea of ‘fancy’!

This baby is so easy to prepare but looks like it takes a lot of skill to bake (perfect for wowing that special someone). You can make it in a loaf tin, or two sandwich tins for a traditional cake. I bet it would be lush with a peanut butter cream in the middle. It’s made with spelt and plain flour, but feel free to sub with all spelt if you prefer, or a gluten free plain flour. I used ‘aquafaba’ for this cake too, which is basically the liquid from a tin of chickpeas or white beans. Sounds gross, but works amazingly well as an egg substitute and I promise it doesn’t leave any chickpea flavour at all.

Do you have a favourite cake? Please let me know if so in the comments below as I really enjoy veganising cakes. This cold weather has got me craving baking time too, so I’m on the lookout for new baking adventures!

 

Chocolate peanut butter marble cake

Dry 

• 1 cup plain flour
• 2/3 cup spelt flour
• 1 tsp baking powder
• 1/2 cup avocado or coconut oil (melted)
• 1/2 cup coconut sugar
• 1/4 cup cacao powder

Wet 

• 1/4 cup aquafaba liquid
• 1 tsp vanilla extract
• 1/2 cup nut mylk (I used almond)
• 1/3 cup peanut butter
• 1/2 cup boiling water

1. Preheat oven to 180•c and line a loaf tin or two sandwich tins with greaseproof paper.
2. Mix all dry ingredients apart from the cacao together in a bowl. Add all wet ingredients to the mix apart from the boiling water and stir well to combine. Add a little more almond mylk if you need to loosen the peanut butter.
3. In a medium bowl, mix 1/4 cup cacao with 1/4 cup of boiling water. Now add half the cake mix to this bowl and mix to incorporate.
4. To the remaining batter, add in 1/4 cup boiling water and mix. Now you should have one bowl of chocolate batter and one bowl of plain batter.
5. Spoon dollops of each mix into your prepared tin. Once complete, swirl through with a chopstick to create the marble effect.
6. Bake in the oven for 50 minutes, or until a toothpick comes out clean. Stores well in an airtight container for up to 4 days.