Ultimate peanut butter cup cake is a tender, tasty cake that you can dress up beautifully. Use the tasti est organic raspberry preserves you can find, as its flavor will be a perfect contrast to the cake and the other toppings. 

Ingredients 

2⅓ cups all-purpose flour

2 teaspoons baking powder

½ teaspoon baking soda

¼ teaspoon salt

1½ cups granulated sugar

½ cup unsalted creamy

peanut butter

⅓ cup vegan butter substitute,

at room temperature

1 cup soymilk

¼ cup applesauce

2 teaspoons white vinegar

1 teaspoon vanilla extract

CHOCOLATE PEANUT BUTTER FROSTING

1 cup nondairy chocolate chips

1 cup unsalted creamy peanut

butter

½ cup powdered sugar, sifted

⅓ cup vegan butter substitute,

at room temperature

Method 

To make the cake, preheat the oven to 350 degrees F and oil and flour two 8-inch round cake pans.

Combine the flour, baking powder, baking soda, and salt in a bowl. In a separate large bowl, combine the sugar, peanut butter, and vegan butter substitute and beat with an electric mixer until fluffy. Beat in the soymilk, applesauce, vinegar, and vanilla extract.

Ad d the flour mixture and stir until just combined. Bake for 25 to 28 minutes, or until a toothpick inserted into the center comes out clean. Cool on racks.

To make the frosting, melt the chocolate chips in a double boiler over gently simmering water. Alternatively, place them in a microwave-safe bowl and microwave at medium power for 1 minute. Stir. Microwave for 25 seconds longer and stir until smooth. If necessary, microwave for an additional 25 seconds.

Combine the melted chocolate with the peanut butter, powdered sugar, and vegan butter substitute in a food processor or blender and process until smooth and fluffy. Alternatively, beat with an electric mixer.

To assemble, remove the cooled cakes from the pans an d spread about one-third of the frosting over 1 of the cakes.

Place the other cake over it and frost the top and sides. Cover and store in the refrigerator until serving time.