Gluten-free Peanut Butter Cake with Chocolate Cream

Preheat the oven to 175 °C. Line a round cake tin, approximately 18 cm in diameter, with baking paper.

In a large bowl, mix together the apple puree, eggs, peanut butter, 80 ml milk, and 40 g honey, then whisk until smooth. Add the ground peanuts, oat flour, baking powder, and salt. Mix thoroughly and pour the mixture into the prepared tin.

Bake in the preheated oven for 50–55 minutes at 175–180 °C. After baking, let it cool completely (this takes about 1.5 hours).