Sunflower Seed Butter and Vanilla Cake
A moist, nut-free alternative to peanut butter cake, featuring the earthy richness of sunflower seed butter balanced with aromatic vanilla bean notes. This tender crumb cake is perfect for school-safe lunches or a unique afternoon tea treat.
Ingredients
Ingredients
- 1.5 cups all-purpose flour sifted
- 1 tsp baking powder
- 0.5 tsp baking soda essential for neutralizing acidity
- 0.5 tsp sea salt
- 0.5 cup creamy sunflower seed butter unsweetened preferred
- 0.5 cup unsalted butter softened to room temperature
- 1 cup granulated sugar
- 2 large eggs room temperature
- 2 tsp pure vanilla extract
- 0.75 cup whole milk can substitute with oat milk
Notes
Storage: Store in an airtight container at room temperature for up to 3 days. Make-Ahead: This cake freezes beautifully for up to 1 month if wrapped tightly in plastic wrap. Variation: Add 1/2 cup of chocolate chips for a 'Sunbutter' chocolate chip version. Serving Suggestion: Dust with powdered sugar or top with a simple vanilla glaze.