200 g (7 oz)vegan butter, plus a little extra for greasing
200 g (7 oz)white sugar
200 g (7 oz)plain flour
80 g (2.8 oz)cocoa powder, plus extra for dusting
1tspbaking powder
1tspvanilla extract
1/4tspsalt
3tbspplant-based milk
1 x 400 g (14.1 oz)tin ofchickpeas, aquafaba only
For the chocolate sauce
1/4cupplant-based milk
1/2cupchocolate chips, suitable for vegans
For the peanut sauce
200 ml (6.8 fl.oz)plant-based milk
3/4cuppeanut butter
Method
Preheat oven to 180°C fan / 400°F. Generously grease the baking tin with vegan butter and dust with cocoa powder.
In a mixing bowl, cream the butter and sugar together for a few minutes with a wooden spoon until light and fluffy.
Sieve the flour and cocoa powder into the mixing bowl, then add the salt and baking powder.
Next, strain the chickpeas and capture the aquafaba (juice) in a separate bowl. Then add the aquafaba, milk and vanilla extract to the mixing bowl, and mix with the other cake ingredients until well combined.
Pour the cake mix into a bundt tin, making sure the mix is evenly distributed in the tin. Bake for 35 minutes, or until a knife inserted into the cake comes out clean.
Take the cake out of the oven and leave it to cool for at least 30 minutes.
Meanwhile, prepare the lava by mixing together the peanut butter sauce (add more milk if the mix is too thick). Then heat the chocolate sauce ingredients on a low heat until fully melted.
Turn out the cake and pour the peanut butter sauce over the top, drizzling over the sides and filling the hole in the centre. Repeat with the chocolate sauce.