Preheat oven to 170 degrees C.

Combine all dry ingredients in a large mixing bowl, mix well.

Combine ‘wet’ ingredients in a high-speed blender, blend until smooth.

Create a well in the centre of the dry mix and gently fold through the blender mix until well combined.

Pour into a greased and lined spring-form cake tin and bake for 20-25 minutes.

Remove from oven and allow to cool completely before removing from the cake tin.

Whilst the cake is cooling, prepare the peanut butter frosting.

Simply combine coconut yoghurt and peanut butter in a small mixing bowl, mix well and place in the fridge.

Once the cake has cooled, spread the frosting on top of the cake, serve and enjoy. Note: we recommend only putting frosting on the cakes you are eating immediately.