(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Preheat oven to 350°F. Grease two 9” or 10'' cake pans and line each pan with parchment paper.
Combine non-dairy milk, maple syrup, coffee, vanilla and vinegar in a bowl. Set aside.
In another bowl, whisk together flour, cocoa powder, baking powder, baking soda and salt. Set aside as well.
Using an electric mixer, cream Country Crock® Plant Butter and sugar on high speed until fluffy. Use a rubber spatula to scrape the sides of the mixing bowl occasionally.
Turn mixer speed to low, and slowly add the other ingredients, alternating between wet ingredients and dry ingredients. Mix until just combined.
Pour batter into the prepared cake pans. Bake for 40 minutes, or until toothpick inserted in the center comes out clean. Cool completely before decorating.
Whipped Peanut Butter Icing
Whip Country Crock® Plant Cream in an electric stand mixer until the cream thickens and stiff peaks form.
Exchange the whisk for the paddle attachment and stir in peanut butter just until combined. Keep chilled until ready to assemble cake.
Carefully cut each cake in half horizontally. Put one cake on a 10'' cake circle. Scoop a generous amount of whipped peanut butter on top and spread on top in an even layer. Place another cake on top, followed by more whipped peanut butter topping. Repeat this process with the 2 remaining cakes. Spread whipped cream on the sides of the cake. Smooth out whipped peanut butter using a long offset spatula. Serve cake chilled.