✅ 2 cups self-raising flour⁣
✅ 1 1/4 cups sugar (I used half white, half brown sugar) ⁣
✅ 1/2 cup cocoa powder ⁣
✅ 1 teaspoon vanilla extract ⁣
✅ 1/3 cup coconut oil, melted ⁣
✅ 3/4 cup non-dairy milk ⁣
optional: chocolate chips to stir in⁣


✅ 100g dairy-free chocolate⁣
✅ 1 tablespoon peanut butter⁣
✅ 2 tablespoons caramel sauce⁣


1. Preheat the oven to 175 degrees C/ 350 degrees F, fan-forced. Prepare a loaf tin with non-stick paper.⁣

2. In a bowl, mix together the ingredients for the cake until no dry lumps remain. Optional stir in chocolate chips.⁣

3. Transfer the batter to the prepared tin

4. Bake in the oven for 25-30 mins until a knife inserted comes out clean

5. Allow the loaf to cool before glazing⁣

6. Glazing: in a small bowl, mix together the peanut butter & caramel sauce until smooth.

Melt the chocolate and pour this over the loaf. Then drizzle the caramel sauce over the loaf. Use a knife to draw some ripples before the chocolate sets ⁣

Storage tips: in an airtight container at room temp for up to 3 days, in the fridge for up to 7days⁣