• Preheat oven to 350°. Grease two 9-inch. baking pans. Place parchment paper on the bottom and spray.
• In a large bowl, cream butter, sugar and peanut butter until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour and baking powder; add to creamed mixture alternately with almond milk, beating well after each addition.
• Transfer to prepared baking pans. Bake 30-35 minutes or until a toothpick inserted in center comes out clean.
• Remove cakes from oven; place on wire racks to cool for 15 minutes. Turn the cakes over, remove the parchment paper, and cool additional 15 minutes.

Make the frosting:

• Meanwhile, for frosting, in a large bowl, beat peanut butter, cocoa, and butter until blended. Beat in confectioners’ sugar alternately with enough almond milk to reach spreading consistency.
• Frost between the layers and on the top of the cake. Garnish with fall decor!