Vegan Peanut Butter Cake

First up, pre-heat the oven to 180°C/160°C fan/Gas 4 and grease and base line two 8” round cake tins with grease-proof paper.

Then, we’re going to get straight into it, placing the brown sugar, plain flour, Dr. Oetker Cocoa Powder, Dr. Oetker Baking powder and Dr. Oetker Bicarbonate of Soda into a large mixing bowl. But wait! We’re not going to mix yet.

In a separate bowl, mix the peanut butter and Dr. Oetker vanilla extract then slowly whisk in the soya milk to form a paste.

Add your new peanut mixture to the dry ingredients and it’s time to gently fold it all together with a spatula until thick and smooth. Happy with your consistency? Divide the cake mix evenly between the two prepared tins & smooth out the top.

Pop both tins into the oven and bake for 40-45 minutes, or until a toothpick inserted into the centre comes out clean.

There’s no time to waste! Whilst the cake bakes, let’s crack on with the caramel. Place all the ingredients except the non-dairy spread into a heavy based, medium sized saucepan and bring to a rolling boil (a hot, quick boil with plenty of bubbling) whilst stirring continuously. 

Boil for just a minute, then remove from the heat and stir in the non-dairy spread and allow to cool completely.

Once baked, leave the cake to cool in the tin for 10 minutes before transferring to a wire rack to cool completely.

Now for the fun bit! Break up the chocolate into a heatproof bowl and pop in the microwave for 20 second bursts, stirring in between, until melted. 

Whilst that’s melting away, line a baking tray with baking parchment and pour the popcorn onto the tray. 

Then, when the chocolate’s melted, use a teaspoon to drizzle the chocolate over the popcorn as generously as you like. Chill in the fridge until set.

Whilst the popcorn chills, place the Dr. Oetker Vanilla Buttercream icing into a mixing bowl along with the peanut butter, and fold through with a spatula. 

Place one of the cakes onto a serving dish and smooth over with half of the buttercream mix, before drizzling over a couple of spoonfuls of caramel. Place the second cake on top and finish with the remaining buttercream and caramel drizzle. 

Top with a scattering (or careful positioning if you prefer things neat) of chocolate popcorn to finish.

Ta-dah! You’ve piled up the perfect picture of vegan indulgence. Chocked full of chocolate and caramel - this cake will technically keep in a cake tin for up to 4 days … but we’ve got a feeling it won’t be around for that long!