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1 1/4 cup milk-substitute whisked with 1 teaspoon apple cider vinegar (together they create a vegan buttermilk)
1/2 cup smooth peanut butter
1/3 cup dairy-free milk (I used unsweetened almond milk)
1. Preheat oven to 375 degrees.
2. Blend the dates into a paste. Add wet ingredients and stir until well-combined.
3. In a separate bowl, combine all dry ingredients and whisk until lumps are all completely gone.
4. Add wet ingredients to dry until well combined. Mix thoroughly to ensure there aren’t any date chunks. The dates are the natural sweetness in the recipe. Feel free to add more dates if needed to suit your sweet tooth.
5. Lightly grease a round 9-inch cake pan (I used coconut oil), and pour batter into dish. Bake for 18 to 22 minutes or until a toothpick comes out clean.
6. To make the frosting, blend peanut butter and milk until creamy and fluffy. You may add dates to the frosting as well if desired. Adjust liquid to suit your frosting thickness preference.
7. Once cake is cooled, spread frosting on cake. Mix a small amount of coconut oil with cocoa powder, and drizzle on top of cake.