Killer Peanut Butter Cake

We met at a Whole food plant based meeting at church

subheading: For the Frosting:

1 cup natural unsweetened peanut butter (if using regular peanut butter which has lots of sugar in it, cut back a little on the brown sugar)

½ cup unsalted butter softened

3 cups powdered confectioner's sugar

up to ½ cup heavy cream at room temperature

subheading: For the Cake:

1 ½ cups all-purpose flour

2 teaspoons baking powder

½ teaspoon baking soda

½ teaspoon salt

⅓ cup coconut oil at room temperature or oil of choice (I use coconut oil). Note: Oil yields a moister cake than butter

⅓ cup natural unsweetened peanut butter

1 cup brown sugar

2 large eggs

1 cup buttermilk (can substitute 1 cup milk with 1 tablespoon white vinegar or lemon juice stirred into it. Let it sit for 5 to 10 minutes then use as recipe directs)

1 teaspoon vanilla extract

Directions at daringgourmet.com

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