Ingredients

1. 250g Self Raising Flour

2. 2tsp Baking Powder

3. 100g Unrefined Golden Caster Sugar

4. 100ml Oil

5. 250ml Almond Milk (Plus 70ml for the frosting)

6. 160g Meridian Smooth Peanut Butter (Plus 100g for the frosting)

7. 50g Unsweetened Cocoa

8. 200g Icing Sugar

9. 1tsp Vanilla Extract

Method

1. Heat the oven to 160C and line a 12 hole muffin tin with cake cakes.

2. Combine the flour, baking powder and sugar in a large bowl.

3. In a separate bowl, beat together the almond milk, peanut butter and oil until smooth.

4. Make a well in the centre of the dry ingredients and pour in the liquid. Stir gently until you have a smooth, thick mixture.

5. Spoon the mixture into the cake cases and bake for 20-25 minutes then set aside to cool.

6. While the cakes cool, make the frosting. Beat together all the ingredients to make a stiff smooth frosting.

7. Once the cakes are cool, spread or pipe the frosting on top. If the frosting is too stiff, add an extra splash of almond milk.

8. Tip- Add a sprinkle of desiccated coconut or some vegan sprinkles to decorate the tops.