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1
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.
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2
Set aside.
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3
Combine the flour, coconut sugar, cocoa powder, rising agents and salt in a large bowl until thoroughly combined.
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4
Next, add the cold water, extracts, oil and vinegar.
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5
Mix until just combined.
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6
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.
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7
Allow to cool completely before frosting.
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8
In a small bowl, combine the peanut butter, butter and vanilla.
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9
Beat to combine.
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10
Add the powdered coconut sugar and flour and beat until smooth.
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11
Add the coconut cream, 1 tablespoon at a time until the frosting is smooth and pliable.
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12
It will be thick and fudge-like, but you can add enough cream to reach your desired consistency.
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13
Put your first cake onto your serving platter and spread some frosting on top.
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14
Then add the second cake layer and completely frost the assembled cake.
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15
Notes: You may have a bit of leftover frosting, depending on how thick you like your cake to be iced.
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16
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.
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17
The amount of coconut cream used in the frosting depends on humidity and how firm or hard your peanut butter is.
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18
We recommend between 3-6 tablespoons to reach your desired consistency.
