Preheat your oven to 180c and line two 20cm loose bottom cake tins with baking paper.
In a large mixing bowl, cream togther the coconut oil and sugar until lightened and fluffy.
Beat in the coconut milk, vanilla extract and then the eggs one at a time.
Combine all of the dry ingredients, then fold this through the wet mixture.
Divide this evenly between the two tins and pop these into the oven to bake for 30-35 minutes.
Transfer the cakes to a wire wrack and allow to cool completely.
To make the frosting, mix together the peanut butter, honey and cocoa, then gradually add in the oat milk whilst stirring to create a smooth, creamy consitency.
Once the cakes have cooled, spread a generous amount of frosting over one of the cakes and carefully place the other on top. Add the remaining frosting onto the second cake and smooth over to create swirls. Decorate with toppings of choice- I love fresh berries, and serve!
