Hi, so I've been at it again - baking, that is - and this time it's something I thought was going to take ages to master: CAKE!!! Hopefully this one isn't just beginners luck because it turned out great.
After doing a little research online, I set about making this lovely little bundt cake, it's got a really nice crisp outside and a moist center, if you fed it to your non-vegan friends they wouldn't know it was vegan, I swear.
This cake is the first vegan cake I've made that didn't contain some kind of fruit. In the past I successfully made banana cake, banana bread and banana muffins and they were all big hits with everyone that tried them. Hopefully this one will go down just as well. I think a marble cake is on the cards next, orange and chocolate anyone? (Look out for this one in the future).
I used Meridian Smooth peanut butter for this recipe, I would seriously recommend you go out and get some if you don't have any already. You can buy a massive 1kg tub from Holland & Barrett. It contains 100% peanuts, no palm oil or salt is added, so its about as natural as peanut butter gets and has a great flavor when used in baked goods. I used it in my skillet cookie recipe and that was awesome too. But I digress, back to the bundt.
You're going to need two things for this that you might not have already, An egg replacer such as Orgran No Egg and a bundt tin (I got mine at my local Home Bargains for £1.99). If you don't want to shell out on a bundt tin you can use a 10 inch high sided cake pan instead.
Peanut Butter Bundt Cake
Prep time: 5 minutes
Cook time: 30 minutes
Total time: 35 minutes
Yield: 1 Cake
Ingredients
- 1/2 cup Pure Soya Spread/ Vegan Spread
- 1/2 cup Peanut Butter
- 1 cup Sugar
- 3 eggs worth of Egg Replacer* made up with Almond Milk
- 1/2 cup Almond Milk
- 2 Cups Flour
- 1 tbsp Baking Powder
- 1 tbsp Baking Soda
Cooking Directions
- Add the soya spread and peanut butter to a bowl with the sugar and mix until light and creamy.
- Add the egg replacer and the almond milk and mix until the mixture is loose and shiny.
- Pour in all the dry ingredients into the wet and mix.
- Preheat the oven to gas mark 6/400f and grease and flour your bundt tin.
- Pour in the mix and leave to settle flat, then place onto the middle shelf of the oven for 30 minutes.
- Once cooked leave to cool for about 5 minutes then remove from the tin and place on a cooling rack.
- When fully cool dust with icing sugar and enjoy a slice with a cup of tea, delicious.
*All egg replacers will differ, I used Orgran No Egg and used 3 tsp of no egg and 6 tbpn of almond milk.
Please let me know what you think of the recipe and if you get round to making the cake leave me a comment below, I'd love to hear your feedback.