vegan chocolate-peanut butter cake

It’s birthday time in my family so why not sharing my little brothers cake with you?!

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Yep and were talking about a chocolate peanut butter cake with little cupcakes on top! And trust me it sounds harder than it is.

First round you prepare the batter and the final cakes plus some leftover dough mini cupcakes. There’re definitely necessary(just sayin‘). Let it cool and meanwhile whisk up some chocolate cream. Stack it up and thats it. Its really easy isn’t it?

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On another note I’m always searching for high quality and of course delicious ways to pimp up my food (not only protein powder, also some kinds of flour or spices) So  the company sun warrior wants to donate 2.500 Kilo’s of their protein powder to be able to make „100.000 Smoothies for die Tafeln“. What an gorgeous project! More information is on their page!

For the cake

2 cups whole wheat flour
1/4 cup almond flour
1/3 cup coconut blossom sugar
1 tsp Sunwarrior Classic Plus Chocolate
1 tsp backing powder
2 tbsp peanut butter
1 tsp rice syrup
2 1/4 cup almond milk

For the creme
1/2 cup chocolate protein powder
3 tbsp peanut butter
2 tbsp rice syrup
1/4 cup almond milk
1 tsp cinnamon

Direction:

Preheat the oven to 180° degrees and line a form with coconut oil or parchment paper. In a bowl mix together the two flour sorts, coconut blossom sugar, classic plus chocolate, backing powder and cinnamon. Add the remaining liquid ingredients and stir until it reached a sticky consistency. Fill it into the form and bake 40-55 minutes until golden brown. You can also add the remaining dough into little muffins cups and let them bake for 15-18 minutes as well.

Meanwhile add all ingredients for the creme in a bowl and give it a stir. Until the cake is cooled down you can start decorating it with the creme, muffins, chopped chocolate and fresh figs.