Vegan Peanut Butter & Caramel Drizzle Cake

Step 2: 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.

Step 3: In a separate bowl, mix the peanut butter and Dr. Oetker vanilla extract then slowly whisk in the soya milk to form a paste.

Step 4: 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.

Step 5: Pop both tins into the oven and bake for 40-45 minutes, or until a toothpick inserted into the centre comes out clean.

Step 7: Boil for just a minute, then remove from the heat and stir in the non-dairy spread and allow to cool completely.

Step 8: Once baked, leave the cake to cool in the tin for 10 minutes before transferring to a wire rack to cool completely.

Step 10: Whilst that’s melting away, line a baking tray with baking parchment and pour the popcorn onto the tray. 

Step 11: 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.

Step 13: 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. 

Step 14: Top with a scattering (or careful positioning if you prefer things neat) of chocolate popcorn to finish.

Step 15: 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!