Firstly, preheat the oven to 350 degrees F / 180 degrees C. Lightly grease two 9 inch round cake tins. You can also line them with parchment paper (optional), if you often have trouble with cakes sticking to your pans.
In a small bowl, prepare the "flax eggs". To do this, simply soak the ground flaxseeds in ¼ cup water for 5 minutes
Whisk together the coconut sugar, rice flour, cacao powder, buckwheat flour, baking powder and baking soda in a mixing bowl.
In a separate mixing bowl, whisk together the wet ingredients. Start with the peanut butter, then gradually add the plant based milk, using a handheld whisk to break apart any clumps. Then, add the apple cider vinegar and the flax eggs.
Add the wet ingredients to the dry and mix them together really well, before transferring to the two cake tins. Bake in the preheated oven for 20-25 minutes.
Meanwhile, prepare the frosting. First, melt your chocolate. You can do this in a double boiler or simply melt in the microwave. (I microwave in 30 second increments, stirring between each, until it's melted.)
Drain away the liquid from the coconut cream, then whisk using a handheld electric whisk while pouring in the melted vegan chocolate. (Remember to leave the coconut cream in the fridge for 24 hours beforehand, and only measure the solids!)
If the frosting looks too liquidy, leave it in the fridge for around 10 minutes to thicken up.
Once the cake is ready, allow it to cool to room temperature. Spread a thick layer of frosting on one of the cake layers. Place the other layer on top followed by another layer of frosting, and frosting the sides. Decorate as desired, and serve!
You can decorate the cake any way you wish. I topped mine with dark chocolate chips and fresh berries!