Surprise, surprise, it’s peanut butter again! Based off another vegan recipe, I couldn’t help but use the peanut butter icing from the last one to fill the sponge because this girl can’t resist that nutty spread. And don’t worry, there’s no mayonnaise to confuse you in this one! (I think it might have been an egg substitute?). Anyway, hope you enjoy!
- 150g dairy-free spread (with a little extra to line the tins with)
- 300ml almond (or other dairy-free) milk
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- 300g self-raising flour
- 200g golden or white caster sugar
- 1 tsp bicarbonate of soda
- 60g vegan margarine
- 190g icing sugar
- 20ml vegan milk (I used almond)
- 2 tbsp smooth peanut butter
- Preheat the oven to 180C/160C fan/gas 4. Line two circular sandwich tins (about 20cm diameter, but I didn’t pay attention to that either) with baking parchment and grease with some of the vegan spread.
- Put the dairy-free milk and lemon juice into a jug and leave for a few minutes until a little lumpy. Put all the other sponge ingredients into a big bowl, then pour over the milk mixture. Beat everything together until smooth.
- Divide the mixture between the two tins, and bake in the centre of your oven for 30-35 minutes, or until a skewer comes out cleanly when you stick it in the middle.
- Whilst they’re baking, you can make the filling. Put the vegan margarine and icing sugar in an electric mixer, or just use a regular spoon. Then add the vegan milk and continue to mix on a slow speed (or normal speed if you’re doing it by hand!) until completely combined. Finally, stir in the peanut butter.
- When the sponges are fully baked, leave them to cool and put them on a wire rack when you can to let them cool fully.
- Spread the peanut butter filling over one of the cakes, then place the other sponge on top. Dust the assembled cake with a little icing sugar before slicing. Enjoy your thoroughly dairy-free cake!