Peanut Butter Cake

  • 09 Dec - 15 Dec, 2017
  • Mag The Weekly
  • Cookery


· 1½ cups all-purpose flour

· 1 cup granulated sugar

· ½ cup peanut butter powder

· ½ tsp salt

· 1tsp baking soda

· 1/3 cup vegetable oil

· 1tbsp apple cider vinegar

· 1tsp vanilla essence

· Powdered sugar or peanut butter frosting


Heat your oven to 175ºC. Spray a round cake pan with cooking spray. You can also place a piece of parchment paper at the bottom of the pan and spray the sides with vegetable oil. Combine in a large mixing bowl the flour, sugar, peanut butter powder, salt and baking soda. Stir to combine. In a smaller bowl, combine the vegetable oil, a cup of cold water, vinegar and vanilla essence. Stir to combine then pour the water mixture into the flour mixture. Stir until combined and pour the batter into your prepared pan. Bake for 30-35 minutes until a toothpick inserted in the middle of the cake comes out clean. Allow the cake to cool for about 10 minutes before inverting onto a serving plate. Sprinkle the top with powdered sugar or top with peanut butter frosting. To make the frosting, combine two tablespoons of peanut butter, one cup powdered sugar and two tablespoons of peanut butter powder. Stir to combine. It will be crumbly. Add a teaspoon of vanilla-flavoured milk. Stir to combine. Continue adding a teaspoon of the milk at a time until you get a spreadable consistency.