Peanut Butter Chocolate Chip Cake
2 1/4 cups all-purpose flour
1 1/2 cups firmly packed dark brown sugar
1 cup chunky all-natural peanut butter
1/2 cup cold Earth Balance (organic butter)
Pinch of sea salt
2 tablespoons ground flaxseeds (you can put 2 eggs instead)
1 cup hazelnut milk
2 tsp baking powder
1/2 tsp baking soda
2 tsp vanilla extract
1/2 cup vegan semisweet chocolate chips (you can use regular chocolate chips)
Preheat oven to 350 degrees F. Lighly grease a 10 inch square pan. In a large bowl using an electric mixer combine the flour, brown sugar, peanut butter, Earth balance and salt, blending at low speed until the mixture forms fine crumbs. Reserve 1 cup of the crumbs for the topping and set aside.
In a small bowl, with a small whisk, whip the flaxseeds with 1/3 cup water utnil frothy. The mixture should resemble egg whites in texture. Add whipped flaxseeds, hazelnut milk, baking powder, baking soda and vanilla to the crumb mix. Sitr well to combine, do not overwork. (If using eggs, skip this step).
Transfer the batter to the prepared pan, smoothing the top and sprinkle with the reserved crumb mix. Sprinkle with the chocolate chips. Bake in the center of the oven for 25-30 minutes.
