Peanut Butter Fudge Brittle Cake
[Vegan]

For the Buttercream:

1. Prepare buttercream frosting according to recipe directions.
2. Prepare the chocolate icing as well and reserve until needed.

For the Cake:

1. Preheat the oven to 350°F and grease and parchment paper 4 7-inch cake pans or 2 8-inch cake pans.
2. Sift the flour with the baking powder.
3. Combine the flax meal with the warm water and set aside to thicken about 5 minutes.
4. Add the vinegar to the soy milk.
5. Cream the vegan butter with the sugar on medium to high speed until fluffy about 3 minutes.
6. Add the peanut butter and mix well.
7. Add the vanilla extract.
8. Add the flax paste and cream well to combine.
9. Next add about 1/3 of the flour mixture and mix just until it is incorporated.
10. Then add about half of the soy milk mixture. Mix to combine.
11. Add another 1/3 of the flour and then the rest of the milk mixture.
12. Mix in the last addition of flour.
13. Divide evenly between the prepared pans and bake for approximately 30 minutes or until they are done.

For the Peanut Brittle:

1. Combine the peanut butter and agave or corn syrup in a heavy bottom sauce pot and bring to a boil stirring constantly.
2. Boil for about 1 minute then add the coconut oil and vanilla extract and transfer to a bowl to cool.

For the Peanut Brittle:

1. Combine the sugar and water in a heavy sauce pot and bring to a boil.
2. Insert a candy thermometer and boil without stirring until it is 300°F, then add the vegan butter, baking soda, vanilla extract, and peanuts.
3. Spread mixture on a lightly oiled sheet pan and let cool.

To Assemble the Cake:

1. In between each cake layer, pipe an outer ring of the vanilla buttercream and then fill the ring with the chocolate frosting before adding the next cake layer on top.
2. Frost the sides and the top of the cake with the vanilla buttercream.
3. Add the ganache drizzle around the rim of the top of the cake so it starts to drip down the sides.
4. Garnish the cake with pieces of the peanut brittle.