United States Peanut Butter and Chocolate Chip Snack Cake

Shopping list

• 200 g plain flour

  Sub
• 2 tsp baking powder

  Sub
• 0.5 tsp bicarbonate of soda

  Sub
• 150 g smooth peanut butter — unsalted, no added sugar

  Sub
• 80 ml coconut oil — melted

  Sub
• 120 ml maple syrup

  Sub
• 180 ml unsweetened almond milk

  Sub
• 1 tsp vanilla extract

  Sub
• 100 g dairy-free dark chocolate chips

  Sub

Step by step

1. 1

   Preheat your oven to 180 °C (fan 160 °C). Grease and line a 20 cm square cake tin with baking parchment.

2. 2

   In a large bowl, whisk together the flour, baking powder and bicarbonate of soda.

3. 3

   In a separate bowl, beat together the peanut butter, melted coconut oil, maple syrup, almond milk and vanilla extract until smooth.

4. 4

   Pour the wet mixture into the dry ingredients and fold gently until just combined—do not overmix.

5. 5

   Stir in three-quarters of the chocolate chips.

6. 6

   Pour the batter into the prepared tin, smooth the top and scatter over the remaining chocolate chips.

7. 7

   Bake for 30– 35 minutes until a skewer inserted into the centre comes out clean or with a few moist crumbs.

8. 8

   Cool in the tin for 10 minutes, then turn out onto a wire rack to cool completely. Cut into squares and store in an airtight tin for up to 4 days.