Cake:

1. Preheat oven to 335˚F and grease two 8-inch cake pans (and line with parchment paper if possible).
2. Melt the chocolate and set aside to cool.
3. Using an electric mixer, cream together the coconut oil and sugar until creamy. Add in the vanilla and applesauce and continue mixing until smooth.
4. Stir together the milk and vinegar and set aside. Stir together the gluten free flour, oat flour, cocoa powder, baking powder, baking soda and salt.
5. Alternate adding the milk and flour mixtures to the cake batter until completely combined. Add in the melted chocolate and mix until smooth.
6. Divide batter between two pans and bake for 30 minutes, or until a toothpick comes out clean. Let cool completely. If the tops are uneven, use a knife to cut off the top and flatten.

Ice Cream:

1. In a blender, combine the coconut milk, cream, peanut butter, maple syrup, vanilla, cinnamon and salt and blend well. Pour into ice cream maker and churn. At the end, mix in chopped peanut butter cups.
2. We use an 8" springform pan to assemble the cake. Start with a layer of the cake, then add all of the ice cream, then the second layer of cake. Press down gently to flatten and freeze until solid.

Frosting:

1. Just before serving, cream the butter with an electric mixer. Add in peanut butter and mix until just incorporated, then add in sifted powdered sugar a half cup at a time, until thick and creamy. Add in 1 tbsp of milk at a time until it reaches desired consistency.