• Preheat the oven to 350F and line an 8*8 inch square pan with parchment paper or grease the pan lightly. Set aside for later.

Make the peanut butter cake batter:

• Add the plant-based milk and apple cider vinegar to a large mixing bowl and whisk together. Let sit for 2-3 minutes to curdle.
• Next, add the sugar, creamy peanut butter, oil, and vanilla to the bowl and whisk together. Then, add in the dry ingredients starting with the pastry flour and then adding the baking powder, salt, and baking soda on top.
• Mix into a thick batter. I recommend starting with a whisk and then switching to a spatula so the batter does not get overmixed.

Bake the cake:

• Pour the batter into the pan and add to the oven. Bake for 30-32 minutes or until cooked through.
• Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then carefully move to a wire rack to finish cooling completely before frosting.

Make the peanut butter frosting:

• Once the cake has cooled completely, make the frosting. Start by adding the butter to a bowl and using a standing mixer or electric mixer to whip for a minute or two until fluffy.
• Next, add the creamy peanut butter, coconut cream, and vanilla bean paste to the mixing bowl. Whip with the butter for another 1-2 minutes until smooth.
• Gradually whip in the powdered sugar until incorporated. Once all the powdered sugar has been mixed in, I recommend whipping the frosting for a few minutes longer to make it extra fluffy!
• Use a cookie scoop to add the peanut butter frosting to the cake and then spread it out with a cake spatula. Top the cake with optional roasted peanuts.
• Then, slice into 9 evenly-sized pieces, serve, & enjoy!