A chocolate cake no one will know is vegan... we promise!

Vegan Chocolate Peanut Butter Cake

Preheat oven to 350 degrees. Line 2 (8-inch each) round cake pans with parchment paper; spray with nonstick cooking spray and set aside.

In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt. Slowly whisk in vegetable oil and brewed coffee.

Divide batter evenly between prepared cake pans. Bake 30 to 45 minutes, or until toothpick inserted near center comes out clean. Remove from oven; cool 15 minutes and remove cake from pans discarding parchment paper. Cool completely.

Add coconut whipped cream and peanut butter to a medium bowl. Beat with an electric mixer on medium speed until light and fluffy.

To frost, place cake on cake stand, top with half of frosting. Top with remaining cake and finish with remaining frosting. If desired, spread a thin layer of frosting on the sides and pipe frosting around the top edge.