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Chocolate and peanut butter cake
40 m active | 2 h 15 m total
Nutrition facts per serving:
  • Energy in kcal about 666
  • Fat about 40g
  • Carbohydrates about 64g
  • Protein about 12g
This is needed
This is needed for 10 piece
Cake batter
  • 70 g dark chocolate (Crémant)
  • 250 g light spelt flour
  • 1.5 tsp sodium bicarbonate
  • 50 g cocoa powder
  • 130 g icing sugar
  • 0.5 tsp bourbon vanilla powder
  • 3.5 dl oat drink
  • 1 dl maple syrup
  • 0.75 dl sunflower oil
  • 1 tsp apple vinegar
Peanut ganache
  • 300 g cream cheese, plain (Simply V vegan cream spread)
  • 100 g icing sugar
  • 200 g peanut butter
  • 50 g icing sugar
  • 120 g dark chocolate (Crémant), broken into pieces
  • 1.25 dl oat drink
  • 70 g peanut butter
  • One springform pan (approx. 18 cm in diameter), greased
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And that's how it's done
And that's how it's done
Cake batter
Melt the chocolate in a thin-sided bowl over a gently simmering bain-marie, ensuring that the bowl does not touch the water. Mix the flour, baking soda, cocoa, icing sugar and vanilla in a large bowl. Add the oat milk, maple syrup, oil and melted chocolate, mix into a thick batter, stir in the vinegar at the end. Transfer the batter to the prepared tin.
To bake
Approx. 35 mins. in the centre of an oven preheated to 170°C. Test with a skewer. Remove from the oven, allow to cool slightly, remove from the tin, turn out onto a rack and leave to cool. Using a knife, cut the cake horizontally into 3 equal pieces.
Peanut ganache
Thoroughly mix all of the ingredients. Spread 2 of the cake bases with 1/3 of the ganache each, precisely lay both bases on top of each other, place the 3rd base on top (baked side up), press down gently. Cover the remaining third of the ganache and set aside.
Heat the oat milk and icing sugar in a small pan, stirring until the sugar has dissolved. Add the chocolate, melt over a low heat while stirring. Allow to cool slightly, stir in the peanut butter. Cover the glaze and chill for approx. 1 hr.
To decorate
Spread the glaze over the cake, smooth down. Transfer the reserved ganache to a piping bag, use to decorate the cake.