Fall in love with vegan baking with this indulgent Peanut Butter Mud Cake! Dairy free, gluten free and egg free, this cake is made with almond meal, creamy pure peanut butter and cacao.
Make your flaxseed egg replacement. Combine the ground flaxseed + 200ml of water in a small bowl, whisk together and then leave until the mixture combines to a gel-like substance, whisking occasionally to help it blend. This will take about 15 minutes, so you can continue with the recipe until it's ready.
Preheat oven to 160˚C and line a small (20 cm diameter) cake tin with non-stick baking paper.
Take a small saucepan and add the peanut butter, rice malt syrup, coconut oil and vanilla. Over a low heat on the stove, melt the ingredients together to they're smooth, then remove from the heat.
Mash the banana into a puree. Then, add the peanut butter mixture, flax "eggs" and mashed banana into the dry ingredient mix and combine into a smooth batter. It should look quite thick.
Bake for approximately 50 minutes to an hour until the top of the cake feels dry and cooked. The cake should feel just firm (not rock solid!) all over the surface, if gently touched. Leave to cool, removing from the tin after 30 minutes or so.
For the icing, remove pits from the medjool dates and then soak dates in very hot water for 15 minutes to soften. Remove from the water but reserve the soaking liquid. Add dates to a food processor with peanut butter, cacao powder, vanilla and 1/4 cup of the soaking liquid. Blend. Check the consistency. If it's too thick to spread as an icing add a few more tablespoons of soaking liquid and blend again. Repeat until you have the right consistency, then spread over the top of the cooled cake.
*This cake is not super sweet. If you would like to alter this and make a more noticeably sweet cake, simply swap the rice malt syrup in this cake to honey or maple syrup (these are both sweeter gram-for-gram than the rice malt syrup, so either will work - stick to maple syrup for a vegan cake).