Epic Lava Cake

1: Preheat oven to 180°C. Grease the baking tin with vegan butter and dust with cocoa powder.

2: In a mixing bowl, cream the butter and sugar together until light and fluffy.

3: Sieve the flour and cocoa powder into the mixing bowl, then add the salt and baking powder.

4: Strain the chickpeas and capture the aquafaba in a separate bowl. Add the aquafaba, almond milk, and vanilla extract to the mixing bowl and mix until well combined.

5: Pour the cake mix into a bundt tin, ensuring even distribution. Bake for 35 minutes or until a knife comes out clean.

6: Remove the cake from the oven and let it cool for at least 30 minutes.

7: Prepare the lava sauce by mixing the peanut butter sauce and heating the chocolate sauce ingredients until melted.

8: Turn out the cake and pour the peanut butter sauce and chocolate sauce over the top and sides.