A decadent peanut butter cake with a smooth Dulce de Leche centre. With hints of caramel and coffee flavours, this cake is the perfect match with a cup of tea!
Combine all Dulce de Leche ingredients in a food processor or Thermomix and blitz until smooth. Place in the refrigerator to thicken.
Preheat oven to 180 degrees Celsius.
Line a loaf tin with baking paper.
In a bowl, combine the almond milk, eggs, vanilla, melted butter, coconut yoghurt and peanut butter. Whisk until smooth.
Add the rapadura sugar while still whisking.
Add the emmer wheat flour, salt and baking soda while continuing to stir.
Pour half of the mixture into the loaf tin and then spoon the Dulce de Leche across the mixture in the middle (leaving 1/2 a cup of the Dulce de Leche for the icing). Then pour the other half of the cake mixture on top.
Bake for 50 minutes or until tested with a skewer and it comes out clean.
Remove and cool completely before adding the icing.
Add all of the icing ingredients into a pan over a medium-low heat and stir until well combined. Remove from the heat and place in a bowl in the refrigerator for approximately 30 minutes until the mixture thickens.
Once the cake has completely cooled, spread the icing over the top and store cake in the refrigerator.
Servings 10
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