🥜 Vegan Peanut Butter Cake

🍰 Ingredients:

For the Cake:

• 1 ½ cups all-purpose flour (or whole wheat pastry flour)
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup natural peanut butter (creamy or crunchy)
• ½ cup brown sugar (or coconut sugar)
• ¼ cup maple syrup (or agave)
• 1 cup non-dairy milk (like oat, almond, or soy)
• ⅓ cup neutral oil (like canola or melted coconut oil)
• 1 tbsp apple cider vinegar (or lemon juice)
• 1 tsp vanilla extract

Optional Add-ins:

• ½ cup chopped peanuts or chocolate chips
• Pinch of cinnamon

🔪 Instructions:

1. Preheat oven to 350°F (175°C). Grease or line an 8×8 inch pan or loaf pan.
2. In a bowl, whisk together flour, baking powder, baking soda, salt (and cinnamon, if using).
3. In another large bowl, mix peanut butter, sugar, syrup, oil, vanilla, and non-dairy milk until smooth.
4. Add the vinegar to the wet mixture (it helps the cake rise and makes it fluffy!).
5. Gradually add dry ingredients to the wet, stirring until just combined. Don’t overmix. Fold in any optional add-ins.
6. Pour batter into the prepared pan and smooth the top.
7. Bake for 25–35 minutes, or until a toothpick inserted in the center comes out clean.
8. Let it cool before slicing — if you can wait 😄

🍫 Optional Frosting Idea:

Peanut Butter Ganache:

• ¼ cup peanut butter
• ¼ cup vegan chocolate chips
• 2–3 tbsp plant milk
  Melt together and spread over the cooled cake. Divine!