Ingredients

• 200g/7oz plain flour
• 200g/7oz caster sugar
• 40g/1½oz cocoa powder
• 2 tsp baking powder
• ½ tsp bicarbonate of soda
• pinch of salt
• 200ml/7fl oz almond milk
• 2 tsp cider vinegar
• 100ml/3½fl oz sunflower oil
• 1 tsp vanilla extract
• 100g/3½oz smooth peanut butter
• 150g/5½oz smooth peanut butter
• 40g/1½oz cocoa powder
• 6 tbsp maple syrup
• 6 tbsp almond milk
• 50g/1¾oz dairy-free margarine
• 50g/1¾oz icing sugar
• 50g/1¾oz salted peanuts
• roughly chopped
• 50g/1¾oz vegan dark chocolate

Directions

• Preheat the oven to 180C/160C Fan/Gas 4. Grease and line the base of each cake tin with a circle of baking paper.
• Sift the flour
• caster sugar
• cocoa powder
• baking powder
• bicarbonate of soda and a pinch of salt into a mixing bowl.
• Measure the almond milk into a jug
• add the cider vinegar and mix to combine – the milk will thicken. Add the oil and vanilla extract.
• Make a well in the middle of the dry ingredients
• pour in the oil and milk mixture
• add the peanut butter and whisk to combine. Continue mixing until smooth.
• Divide the cake mixture evenly between the prepared tins and level with the back of a spoon.
• Bake for 25–30 minutes
• or until the cakes have risen and a wooden skewer inserted into the middle of the cakes comes out clean.
• Leave the cakes to cool in the tins for 3–4 minutes and then carefully turn out onto a wire rack and leave until cold.
• Meanwhile prepare the frosting. Tip all of the ingredients into a mixing bowl and beat until smooth.
• Place one cake on a serving plate and spread the top with half the frosting. Top with the second cake layer and spread the remaining frosting over the top
• spreading it smoothly with a palette knife.
• Scatter with roughly chopped peanuts and dark chocolate shavings to serve.