Peanut Butter Pie (Vegan)
Description
The baking is simple and quick. Vegan pastries can be surprisingly delicious! This cake has a texture similar to a muffin, and its aroma surpasses that of many cakes. The portion is small; it's best to bake the cake in a 16-18 cm diameter pan. The baking is done. Serve at the table.
Instructions
- 1
Step 1
Mix room-temperature peanut butter with prune puree. It's best to use sugar-free baby food prune puree, but any flavor will work.
- 2
Step 2
Add sugar, vegetable oil, orange zest, and orange juice. Mix well. You can use a whisk or simply a fork.
- 3
Step 3
Add the flour mixture sifted with baking soda, include a pinch of salt, and a handful each of raisins and chopped candied ginger. Finely chop the candied ginger beforehand, and wash and dry the raisins. Mix gently, then pour in balsamic vinegar. If you don't have any, use lemon juice instead.
- 4
Step 4
Quickly knead a firm dough. It smells so tempting that you'll want to eat it raw.
- 5
Step 5
Transfer the dough to a pan with a diameter of no more than 18 cm, otherwise the pie will be too flat.
- 6
Step 6
Bake in a preheated oven at 180 degrees until risen and lightly golden. Then reduce the temperature to 160 degrees and bake for another 20–25 minutes. The cake should spring back slightly when pressed.
- 7
Step 7
Let cool in the pan until warm. Then carefully transfer to a wire rack and cool completely.
- 8
Step 8
When serving, sprinkle the pie with powdered sugar.