1C (225 gr)unsalted margarine, at room temperature
1C (240 gr)peanut butter
2/3C (82 gr)confectioners sugar
1tsp (5 ml)vanilla extract
1/2tsp (3.5 gr)salt
Natural peanuts, chopped to decorate
Vegan chocolate for decorating, melted
Instructions
For the cake:
Preheat the oven to 375º F (180º C) and line two cake pans of about 7.80 inches (20 cm) with parchment paper. In a bowl sift together the flour, cocoa powder, baking soda, baking powder and salt. Add in both types of sugar and mix.
In a different bowl, using a hand whisk, mix the margarine and the ground flaxseed, almond milk, apple vinegar, vanilla extract and coffee. Beat for 1 minute until it is all well combined.
Pour the wet mixture into the flour mixture and beat for 2 minutes with the hand whisk until you get a smooth mixture, it will be a bit runny.
Divide the batter into the two cake oans and bake for 40 to 45 minutes until a wooden toothpick comes out clean when inserted.
Once ready, let the cakes rest for 10 minutes, then turn them out and place them on a cooling rack to completely cool down before decorating.
For the frosting:
In a big bowl put the margarine and peanut butter and beat using a hand whisk or an electric mixer for 4 minutes until the color of the margarine lightens in color and the mixture turns fluffy.
Add in the vanilla and salt and beat for 2 more minutes until you get a smooth mixture with a creamy consistency to decorate the cake.
Place one of the cakes on a big plate (where you will serve it). Put on top a third of the frosting and spread it to then put the other cake on top.
Take another third of the frosting and cover the cake, on top and the sides, to make a first layer of frosting, this will cover all the imperfections. Refrigerate the cake for 20 minutes.
Cover the whole cake with the rest of the frosting as the final layer and decorate with peanut pieces and the melted vegan chocolate. Refrigerate for at least 30 minutes before cutting.