Ingredients for the cake
600 g all-purpose flour
70 g granulated sugar
250 ml maple syrup
450 ml almond unsweetened milk
½ teaspoon salt
1 teaspoon baking soda
1/3 melted cup coconut oil
1 cup cold water
200 g peanuts
1 teaspoon vanilla
For the filling
6 tablespoon coconut sugar or soft brown sugar
5 tbsp crunchy or smooth peanut butter
4 tbsp maple or golden syrup
30 ml Melted coconut oil
Preheat the oven to 350°F (180°C).
Sift the flour into a mixing bowl and add the sugar, baking soda, and salt.
Prepare your flax egg by mixing 1 Tbsp of ground flaxseed with 3 Tbsp of hot water from the kettle. Allow to sit for a minute.
In the food processor, blend peanuts until smooth paste, add almond milk with the vanilla, oil and flax egg.
Blend this until smooth.
Spray two 7 inch cake tins with non-stick spray and then place a circle of parchment paper at the base of each.
Divide the cake batter evenly between the two cake tins.
Place into the oven to bake for 30 minutes or until a toothpick inserted into the center of one of the cakes comes out clean.
Place the cakes onto a cooling rack to cool completely before frosting.
Prepare your frosting by blending bananas in food processor and the adding the powdered sugar, peanut butter, coconut oil, and golden syrup. Start mixing at low speed, gradually increase speed until it’s thick and smooth. You may or not need the extra Tbsp of almond milk, just use as little as needed so that your frosting is very thick, but still spreadable.