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Kelly uses apple cider vinager to give the cake a lovely soft moist texture, and includes cinnamon and nutmeg for a warming spicy twist to this classic vegan teabread. Another retreat favourite perfect for autumn!
Ingredients
Dry
- 2 cups all purpose flour
- 1/2 cup brown sugar / coconut sugar
- 2 tsp baking powder
- 1 tsp baking powder
- 2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 cup walnuts
- Pinch salt
Wet
- 6 tbsp peanut butter (crunchy or smooth – whichever you prefer)
- 1/4 cup plant based milk of choice
- 3 tbsp melted coconut oil
- 2 tbsp apple cider vinegar
- 1 tbsp vanilla essence
Method
Preheat oven to 180 DC
Mix all dry ingredients together in a mixing bowl
Mix coconut oil with milk, apple cider vinegar and vanilla.
Mix wet with dry ingredients and right before you transfer to a greased non stick, tin fold in the peanut butter.
Bake for 45-50 minutes
Allow to cool.
This recipe was provided by our brilliant retreat chef Kelly Mason. See Kelly on Instagram for more delicious recipes.
If you try this recipe, please leave a like, comment or message!
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