Vegan Chocolate Chip Peanut Butter Cake Recipe
Vegan chocolate chip peanut butter cake
1 packet of Mrs O's Luxury Chocolate Cake Mix
(plus the ingredients stated on the back of the packet: vegan spread/oil, water, almond milk, white vinegar and vanilla extract)
75g vegan chocolate chips
Peanut butter frosting:
55g sunflower spread, softened
125g smooth peanut butter
125g icing sugar
1-3 tbsp almond milk
Pour the chocolate cake mix into the bowl and the ingredients listed on the packet. Stir until smooth and add the chocolate chips. Pour into three 8" sandwich tins and bake at Gas Mark 4 for 20-25 minutes or until a skewer comes out clean. Leave to cool in the tins for 10 minutes before transferring to a cooling rack.
In the meantime you can make the peanut butter frosting. Beat the sunflower spread and peanut butter in a bowl until combined and sift the icing sugar in small batches and mix well. When the frosting starts to thicken, add a tablespoon of almond milk at a time until frosting is thick and spreadable. Spread the frosting between the bottom and middle cake layer. You can spread it on the top layer also or get creative! I placed a third in a piping bag and swirled it on top.
If you make one too, feel free to share and tag your bakes #mbtbakes :)