dairy-free, gluten-free and egg-free these tasty little cakes are packed with peanut goodness and are certain to please any peanut butter lover!
I created this recipe from a mix of inspiration… seeing some delicious plant-based bakes and cakes made me realise that there must be a way to create my own, at home, and still achieve the rise and texture of a bake that uses eggs. How happy I was that this succeeded and I can now share it with you.
The key to this recipe is to work quick, the texture and rise is achieved through the use of bicarbonate of soda and you really want to make the most of the aeration it gives the batter by getting the cakes into the oven quickly. Therefore, getting yourself prepared and all your ingredients weighed out will ensure these are just as perfect for you.
I suggest playing with some different toppings on these, I’ve put a simple coconut cream and peanut butter frosting on mine but I think they would be delicious with a drizzle of maple syrup or eat them warm from the oven with no topping at all. Or how about some melted dark chocolate drizzle… peanut butter and chocolate is winning formula after all!
ingredients (makes 12);
- 225g brown rice flour
- 80g coconut sugar
- 4 heaped tbsp smooth peanut butter
- 115g honey
- 250ml water
- tsp bicarbonate of soda
- 1 tsp vanilla
for the topping/frosting;
- 200g can coconut cream (remove any liquid and just use the firm cream)
- 1 tsp peanut butter
- 1 tsp agave
what you need to do;
Pre-heat your oven to 160°C.
Combine the flour and sugar into a bowl and set aside.
Place a saucepan on a medium heat and add in the water, honey, peanut butter and vanilla. Use a whisk to bring the mixture together as it heats up. You don’t need to bring it to the boil, just hot enough to allow everything to melt and create a smooth liquid. Remove from the heat and then sprinkle over the bicarbonate of soda and quickly whisk in.
Pour this liquid mix over the flour and, on again, use your whisk to quickly bring the whole lot together. Work quickly and do not over mix.
Pour or spoon the mixture into a 12 hole silicone cupcake pan and bake in the over for 20 to 25 minutes. They should come out with a deep brown colour and skewer should come out clean when inserted into the middle of the cakes.
Allow the cakes to cool before trying to remove from the silicone mould.
To make the frosting, simply fluff up the coconut cream with an electric whisk or hand mixer and then whisk in the peanut butter and agave. Spoon onto the top of the cakes and sprinkle with some chopped peanuts or flakes almonds before applying to face!