Vegan Dark Chocolate Cake with Peanut Butter Fudge Frosting

Preheat the oven to 350 F. Line the bottom of two 9-inch cake pans with parchment paper and lightly grease paper with cooking spray. Set aside.

Combine the flour, coconut sugar, cocoa powder, rising agents and salt in a large bowl until thoroughly combined. Next, add the cold water, extracts, oil and vinegar. Mix until just combined.

Pour evenly into your prepared pans, and bake in the preheated oven for 25-30 minutes, until a toothpick inserted in center comes out clean. Allow to cool completely before frosting.

In a small bowl, combine the peanut butter, butter and vanilla. Beat to combine. Add the powdered coconut sugar and flour and beat until smooth. Add the coconut cream, 1 tablespoon at a time until the frosting is smooth and pliable. It will be thick and fudge-like, but you can add enough cream to reach your desired consistency.

Put your first cake onto your serving platter and spread some frosting on top. Then add the second cake layer and completely frost the assembled cake.

Notes:
– You may have a bit of leftover frosting, depending on how thick you like your cake to be iced. If you happen to have leftover frosting, this recipe is fantastic with natural graham crackers, apples, bananas or to sandwich in between two chocolate cookies.
– The amount of coconut cream used in the frosting depends on humidity and how firm or hard your peanut butter is. We recommend between 3-6 tablespoons to reach your desired consistency.