Gluten-Free Peanut Butter Cake with Chocolate Cream

Preheat the oven to 175 °C top/bottom heat. Line a round springform pan (Ø 18 cm) with baking paper. Finely grind peanuts and gluten-free oats in a blender.

In a large bowl, stir apple sauce, eggs, peanut butter, 80 ml milk, and 40 g honey until smooth. Add the ground peanuts, oat flour, baking powder, and a pinch of salt, and mix everything thoroughly.

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