by Annie Rigg
This nutty vegan chocolate cake is rich, moist and delicious. The peanut butter and maple syrup chocolate frosting can be used on other cakes (or just eaten from the bowl).
For this recipe you will need 2 x 20cm/8in cake tins.
Each serving provides 553 kcal, 12g protein, 56g carbohydrate (of which 37g sugars), 30g fat (of which 7g saturates), 4g fibre and 0.7g salt.