Ingredients:

  • 2 cups spelt flour
  • 3/4 cup coconut sugar
  • 1/2 cup unsweetened cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp sea salt
  • 1 cup unsweetened almond milk
  • 1/2 cup unsweetened applesauce
  • 1/3 cup melted coconut oil
  • 1 tsp vanilla extract
  • 1 tsp apple cider vinegar
  • 1/2 cup butter
  • 1/2 cup natural creamy peanut butter
  • 1 cup powdered erythritol
  • 2 tbsp Greek yogurt
  • 1 tsp vanilla extract
  • 6 oz 70% dark chocolate
  • 1/2 cup coconut cream
  • 1 tbsp maple syrup
  • 6 Reese's Peanut Butter Cups
  • pinch of sea salt

Instructions:

  1. Preheat oven to 350°F (175°C) and grease two 8-inch round cake pans with parchment paper.
  2. Whisk together spelt flour, coconut sugar, cocoa powder, baking soda, and sea salt until no lumps remain.
  3. Stir in almond milk, unsweetened applesauce, melted coconut oil, vanilla extract, and apple cider vinegar until a smooth batter forms.
  4. Divide batter evenly between pans and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
  5. Allow cakes to cool completely on a wire rack.
  6. Prepare frosting by creaming softened butter and peanut butter together; blend in powdered erythritol, Greek yogurt, and vanilla extract.
  7. Layer the cooled cakes with the peanut butter frosting.
  8. Create ganache by heating coconut cream and maple syrup, then pouring over chopped dark chocolate and stirring until glossy.
  9. Allow ganache to cool to approximately 90°F (32°C) before pouring over the cake.
  10. Chill the cake for 2 hours.
  11. Garnish with chopped Reese's Peanut Butter Cups and a pinch of sea salt before serving.