Ingredients
- 150g plain flour
- 1 tsp baking powder
- 0.25 tsp bicarbonate of soda
- 100g unsalted roasted peanuts, plus extra, chopped, to finish
- 120g caster sugar
- 1.5 tsp apple cider vinegar
- 1 tsp vanilla extract
- 200ml plant-based milk (any), warmed, plus extra for the frosting if needed
- 100g raspberry jam
- 100g smooth peanut butter
- 50g maple syrup
- 1 pinch sea salt flakes, to finish (optional)
Method
Step 1
Preheat the oven to 180°/160°C fan/gas 4; line the base of a 20 cm springform tin.Step 2
Whizz the flour, baking powder, bicarb, 100g peanuts and sugar with a pinch of salt in a high-speed blender, until the mixture starts to clump together slightly.Step 3
Stir the vinegar and vanilla into the warm milk; add to the mixing bowl. Beat with an electric whisk to a smooth batter. Pour into the tin, cover with foil and bake for 40 mins.Step 4
Remove the foil; bake for 10-15 mins more, until golden and springy to the touch. Remove and cool in the tin for 10 mins, then turn out onto a wire rack to cool completely.Step 5
Cut the cake in half horizontally. Spread one half with jam; sandwich the two layers.Step 6
For the frosting, put the peanut butter and syrup in a bowl. Mix with a spoon until smooth and spreadable; if it feels too thick, add milk 1 tsp at a time to thin it slightly.Step 7
Spread it over the cake; decorate with chopped peanuts and sea salt flakes, if liked. Store leftovers loosely wrapped in the fridge for up to 4 days.Step 8
Recipe Tip: Allow extra time for cooling.