Vegan Chocolate Cake with Peanut Butter Icing and Salted Pretzels.

I made this cake a few weeks ago when I was feeling very emotional! I had had some bad news relating to finding and searching a home and I need a pick-me up! Baking and chocolate always helps me when I am feeling a bit unhappy or stressed and this cake delivered on both fronts!

This is a delicious chocolate cake- I made it 3 times to get it right. The first time it was too crumbly and dry and the second time not cooked enough! I hope you will enjoy it as much as we did. I like the combination of chocolate, peanut butter and pretzels but it is not for everyone. You could very much leave the icing and pretzels out if you wanted.

I want to have this cake for my birthday!

Vegan Chocolate Cake with Peanut Butter Icing and Salted Pretzels.

Serves 8-12.

Ingredients:

• 1 cup of whole meal flour
• 1 cup of whole meal self raising flour
• 2 tsp of baking powder
• ½ cup of raw cacao powder
• 1/3 cup of maple syrup
• 1 tsp of apple cider vinegar
• 1 cup of melted coconut oil
• 1 ½ cup of nut milk
• 100gr of melted dark chocolate
• pinch of salt

1. Preheat your oven to 175 degrees Celsius and line a cake tin with baking paper.
2. In a mixing bowl sift the flour and cacao together. Add in the baking powder.
3. In a separate bowl mix the nut milk, apple cider vinegar maple syrup.
4. Fold the wet ingredients in the dry ingredients using a spatula and add the coconut oil a little at a time stirring.
5. Then add the melted dark chocolate and a pinch of salt and fold gently.
6. Place in the cake tin and cook for 45 minutes at 175 degrees Celsius.
7. Leave to cool while you make the peanut butter icing.

Peanut butter Icing:

• 1 cup of peanut butter (crunchy or smooth)
• 2 tbsp of maple syrup
• 2 tbsp of nut milk
• 1 cup of pretzels.

1. In a bowl or blender mix the peanut butter, maple syrup and nut milk.

Spread on top of the cake and top with pretzels before serving.