Becky, Rachel and Emma try out a new recipe

Yum yum!

Never fear, faithful readers/unfaithful readers/confused person who stumbled across this page by accident, I have returned! I've still been making cakes, but I keep forgetting to write about them... I've been fairly busy, heading back to Leeds, starting uni again, eating lots of cake (obviously). But excuses aside, it's time to get back to cake recipes. Before I came back to uni, I met up with my old friends Becky and Rachel to bake an exciting new cake. It's a chocolate brownie/peanut butter taste sensation...

Brownie

• Pre-heat the oven to 190°C/Gas Mark 5.
• Mix together 95g plain flour, 20g cocoa powder, 150g sugar, 1/2 tsp salt, 3/4 tsp baking soda and 1/3 tsp baking powder.
• Add 180ml soya milk and an optional tbsp of agave (fruit syrup).
• Pour into a pre-greased baking tray and bake for 40 minutes.
• While it's baking, make the toppings.

 Peanut butter filling
(if someone was allergic to nuts, the brownie and sauce would still be really good even without the peanut butter)

• Combine 250g peanut butter and 5 tbsp vegetable spread.
• Add 190g icing sugar a bit at a time.
• Add a tbsp of soya milk to smooth out the mixture.
• Once the cake's cool, add the filling.

Chocolate sauce

• Heat up 120ml soya milk and 60g vegetable spread until the spread melts.
• Break up 200g dark chocolate and add a bit at a time to melt it.
• Pour the sauce over the cake.
• When it's cool, leave to set in the fridge for a couple of hours/overnight.
• Enjoy in very small quantities!

Recipe source: The Gluttonous Vegan (thanks to Michael for recommending it!)