Peanut Butter Blueberry Cake

by Edward Daniel 5 July 2013

written by Edward Daniel 5 July 2013

Caption of Peanut Butter Blueberry Cake. Image by Edward Daniel (c).

Peanut Butter Blueberry Cake is a delectable cake that is moist and packed with taste. I love how the peanut butter gives a nuttiness to this dish.

Serves: 10 Prep Time: 30 mins Cooking Time: 40 mins 40 mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

150g sorghum flour
40g tapioca flour
1tsp baking powder
20g oats
125g unrefined raw cane sugar
150g peanut butter
75g olive oil
100ml filtered water
1tbp vanilla extract
125g blueberries

Instructions

Preheat the oven to 180 degrees Celsius or if a convection oven to 160 degrees Celsius.
Line cake tins with olive oil.
in a high-speed blender, blend the oats and sugar until fine. Add to a large mixing bowl with sorghum, tapioca and baking powder. Use a spatula to combine.
Blend peanut butter, olive oil and water in a high-speed blender. Add to mixing bowl. Combine well with the vanilla extract and blueberries.

Place the dough in the prepared tin and bake in the oven for about 45 minutes or until a skewer runs through dry. Remove and set to one side to cool.
Serve with some icing.

Notes

By Edward Daniel, Vegan Chef and Former Chair of The Vegan Society. Contributor to Vegan Life Magazine, Plant Based Magazine, Vegan Food and Living Magazine and OK! Magazine. Speaker and cooking demonstrator at Vegan Life Life Festival London, Mind Body and Spirit Festival London, Veganes Sommerfest Berlin, and Bali Vegan Festival. Author of "Essence: The Beginner's Guide to Veganism".

Blueberry Peanut Butter