Gluten-Free Peanut Butter Cake with Chocolate Cream

Preheat the oven to 175 °C. Prepare a round springform pan (Ø 18 cm) and line it with baking paper.

In a large bowl, mix the applesauce, eggs, peanut butter, 80 ml milk, and 40 g honey, and stir until smooth. Finely grind the peanuts and oats (if not already in flour form) and add them to the mixture along with the baking powder and a pinch of salt. Stir everything thoroughly.

Pour the batter into the prepared pan and bake in the preheated oven at 175–180 °C for approx. 50–55 minutes. Let the base cool completely after baking (approx. 1.5 hours).