• Preheat your oven to 350 degrees Fahrenheit and line two 8" round baking cake pans with parchment paper (or grease them using vegan butter).
• In a large bowl, add the flour, pure cane sugar, cocoa powder, baking powder, baking soda, and sea salt, whisking everything together.
• In a separate medium bowl, whisk together the Almond milk, coconut oil, maple syrup, apple cider vinegar, vanilla extract and let it sit for 2-3 minutes.
• Add wet mixture to the dry ingredients and using a spatula, mix everything together without OVER-MIXING.
• Once ingredients are full incorporated, evenly pour your batter into both cake pans and bake for 40-45 minutes, until the center is set (after you test it with a toothpick or knife).
• When bake through, remove from oven and let cakes cool for 15 -20 minutes before removing them out onto a cooling rack to cool completely.
• Meanwhile, make your buttercream.

For the SunButter Buttercream:

• Add 1 cup of powdered sugar to the bowl of an electric mixer and while mixing on low speed, add vanilla extract and 1 tablespoon of SunButter at a time, stopping in between each interval so that it completely mixes together. Then add additional powdered sugar, ½ cup at a time, along with 1-2 Tbsps of Almond milk, until buttercream's consistency is creamy and smooth. Once done, add buttercream to the refrigerator until ready to use.
• Once cakes have fully cooled, carefully place each onto a flat surface. Using a 2" cutter, gently cut into mini circles, making about 12 circles in total.
• Sandwich two chocolate cakes together with a generous amount (about 1 Tbsp) of SunButter buttercream. Repeat until all cakes are made.
• Top each mini cakes with another generous tablespoon of SunButter buttercream and add a slice of strawberry and a mint leaf, optional. Wallah!
• Dig your forks in and enjoy.
• Bon Appetite!