Deliciously Ella’s Raspberry Chocolate Peanut Butter Cake

I love all of Deliciously Ella’s plant based recipes, but this has to be one of my favorite cakes, which comes from her cookbook Deliciously Ella with Friends. It’s such a showstopper - you can’t not smile with joy when holding a cake busting with raspberries. As far as layered cakes go, it’s also really simple to make. If you can make a peanut butter and jelly sandwich, I bet you can make this PB&J cake.

Ingredients (cake batter):

• 1 T coconut oil

• 150 g oats

• 150 g almond meal

• 4/5 cup oat milk

• 2 ripe avocados (pitted and peeled)

• 10 medjool dates, pitted

• 10 T cocoa powder

• 6 T maple syrup

• 3 T coconut sugar

• 5 T creamy peanut butter

• 4 T chia seeds

• 1 small spotty banana, peeled and mashed

• pinch of sea salt

Ingredients (icing):

• 100 g cashews (soaked for at least 30 min in warm water)

• 3 T maple syrup

• 1 tsp vanilla extract

• 1/2 T coconut oil

• 1/2 T coconut sugar

• 3 T creamy peanut butter

Ingredients (raspberry layer):

• 250 g raspberries

• 1 T coconut sugar

Method:

Preaheat the oven to 375 degrees F. Oil two 8 inch cake tins with coconut oil.

Put the oats in food processor to make oat flour. Then add the rest of the ingredients to make a thick and chocolatey mixture. Fill each of the tins with half of the batter.

Bake for 50 minutes and when they are fully cooked through, let cool in the tin so they set.

Meanwhile, make the icing. Place drained cashews in cleaned food processor with 60 mL water and other ingredients. Scape into bowl and put in fridge for 10 minutes so it firms up a bit.

For the raspberry layer, mash all raspberries with the coconut sugar in a bowl.

Once the cakes cool, remove them from the pan. Spread half of the icing on one cake and half of the raspberry jam. Put the other cake layer on top and spread the remaining icing and raspberry layer. Place raspberries across the top with the flat (and holey) side down.