Peanut Butter Cake

210 ml Oat Milk

20 ml apple cider vinegar

208 g sugar

115 g creamy unsalted peanut butter

105 ml olive oil or any neutral oil

13 g vanilla bean paste or vanilla extract

240 g plain flour

11 g baking powder

4 g salt

1 g bicarb soda

1. Preheat the oven to 180C/ gas mk 5 and line an 8*8 inch square pan with parchment paper or grease the pan lightly. Set aside for later.

1. Add the oat milk and apple cider vinegar to a large mixing bowl and whisk together. Let sit for 2-3 minutes to curdle.

2. Next, add the sugar, creamy peanut butter, oil, and vanilla to the bowl and whisk together. Then, add in the dry ingredients starting with the flour and then adding the baking powder, salt, and bicarb soda on top.

3. Mix into a thick batter.

4. Pour the batter into the pan and add to the oven. Bake for 30-32 minutes or until cooked through.

5. Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes.